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People used large wood-fired or coal-fired stoves and ovens, and often cooked meals in a single pot or on a large griddle.
In the past, people cooked large meals using open fire pits, clay chulhas, wood-fired hearths, and big cauldrons made of brass, copper, or iron. For feasts, community kitchens used large hand-stirred pots, often placed over multiple firewood stacks to handle huge quantities. Food was slow-cooked, steamed, or boiled for hours, and several people worked together to manage heat and stirring. Traditional metal vessels played a key role, and even today http://www.brassglobe.com offers durable, handcrafted brass and copper cookware inspired by these age-old methods.