Peka Sač – hand-forged from carbon steel
The Peka is the traditional Balkan cooking method: meat, vegetables, and bread cook slowly under a heavy lid covered in embers—the sač. Our Peka-Sač set is hand-forged from carbon steel and brings this style of cooking to your campfire, fire plate, or grill.
Peka Oven Set – everything for your first evening by the fire
Pan, dome lid, ember ring, shovel and tripod: The Fyreza Peka-Sač Set contains everything you need for cooking under embers. Each part is hand-forged from carbon steel and will last a lifetime. The Sač is also called a Peka Pot or Peka Pan – it always refers to the same thing: the heavy dome lid, under which meat, vegetables, and bread cook in the embers.
- 5-piece carbon steel set
- Ø 40, 45 or 50 cm
- Hand-forged in Bosnia
Peka pot, Peka pan, or Sač – what's the difference?
In the Balkans, the dish and cooking method is called Peka, and Sač (pronounced "Satsch") is the heavy dome under which it is cooked. Meat, potatoes, vegetables, or bread go into the pan, the Sač is placed on top and covered with glowing coals. The heat thus comes from above and below – the food cooks in its own juices and remains crispy on the outside, tender on the inside.
In Bosnia, Croatia, Serbia, and Montenegro, Peka is as much a part of family celebrations as Sunday roast is in Germany. Here in Germany, it is currently being discovered as an alternative to the Dutch Oven.
How to Cook Peka – Step-by-Step
Let the fire burn down until an even bed of embers is formed. Layer meat and vegetables in the pan, add some oil and herbs, place the Sač on top and cover it with embers. After about 60 to 90 minutes – depending on the quantity – lift the lid.
The ember ring keeps the charcoal in place, the shovel moves it without sparks, the tripod hangs the pan over an open fire. Nothing more is needed.
Hand-forged instead of cast
Our Sač is not cast, but hand-forged from carbon steel – in a forge that has been operating in the same location for over 750 years. Carbon steel stores heat evenly and develops more patina with each use. Unlike cast iron, it is lighter and does not crack if it cools down too quickly.
Care: Season, clean, oil
Before first use, season the pan: rub thinly with heat-resistant oil and heat over embers until a dark layer forms. After cooking, clean only with hot water and a brush – no dish soap, no dishwasher. Dry, oil thinly, done. This way, the patina will improve with age.
Croatian peka or Bosnian sač – is there a difference?
Same method, two names. In Croatia, especially Dalmatia, the ember bell is called a peka – the dish is cooked “ispod peke”, under the bell. In Bosnia, Serbia and Montenegro the same dome is called a sač. The cooking is identical everywhere: pan, dome on top, embers on the dome.
If you had peka on holiday in Croatia and are looking for a Croatian peka for sale, this is the set you mean. Traditional bells are often cast iron or clay. Ours is hand-forged from 3 mm carbon steel: lighter, quicker to heat, and it cannot crack like clay.
Which peka size do I need?
All three sizes are the same 5-piece set: pan (7 cm deep), ember dome, ember ring, shovel and tripod. When in doubt, go one size up – an overcrowded pan cooks unevenly.
| Size | Diameter | Serves | Set weight | |
|---|---|---|---|---|
| L | Ø 40 cm | about 4 people | approx. 9 kg | View peka 40 cm |
| XL | Ø 45 cm | 6 to 8 people | approx. 10 kg | View peka 45 cm |
| XXL | Ø 50 cm | 8 or more | approx. 11 kg | View peka 50 cm |
Buying a peka outside the Balkans
A peka pan with dome is hard to find in shops outside Croatia and Bosnia. We forge ours in Bosnia and ship within the EU from Germany; the shipping cost for your country is shown at checkout before you pay. The set works over a fire pit, on a fire plate or in a kettle grill with enough charcoal.
Read more: Peka vs. Dutch oven – the honest comparison
Peka: Frequently Asked Questions
Peka refers to both the dish and the cooking method under embers. Sač is the heavy metal dome that is placed over the pan and covered with coals. In English, you may also find the terms ember bell or baking bell.
A diameter of 40 cm is sufficient for about 4 people, 45 cm for 6 to 8, and 50 cm for larger groups of 8 or more. When in doubt, it's better to go one size larger – too little space leads to uneven cooking.
The Dutch oven is a lidded cast-iron pot. With a Peka or Sač, the lid rests on a flat pan and is directly covered with embers, which browns the food more on top and reduces the cooking juices more intensely. Carbon steel is also lighter than cast iron and less prone to breakage.
Yes. You just need an even glow. On a griddle plate, in a kettle grill with enough charcoal, or directly in a fire pit, it works just as well as over an open campfire.
Depending on the quantity and type of meat, 60 to 120 minutes. Lamb and veal take longer, chicken and vegetables are quicker to cook. The lid should be lifted as infrequently as possible.
Yes. Carbon steel needs a seasoning layer before first use: thinly oil it, heat it over embers, let it cool, and repeat the process two to three times. After that, the surface is protected and improves with every cooking session.
Secure your Peka Sač Set now
Hand-forged, 5-piece, in three sizes. Each set is a unique piece from our forge.