I got a traditional gyveche (гювече) as a gift, and since it would be hard to replace here, I intend to take good care of it.
For those who don't know it, a gyuveche is an earthenware pot intended for baking a single portion of casserole-like mediterannean dishes. There are unglazed and glazed ones; mine is glazed both on the outside and the inside. That's a picture of one similar to mine.
I have some trouble cleaning it. I'm not yet used to it, and sometimes bake the dish too long, which means that I get overbaked egg caked on the inside.
My usual strategies against overbaked egg are a stainless steel wire pad and soaking. But I'm afraid that the wire pad will hurt the glaze and that soaking will seep into the clay. Is this really a concern? If I can't use wire pad or soaking, what is my best option? The rough side of the sponge isn't enough by itself.
Also, if anybody has general tips about the care, I'll be glad to hear them.