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Before modern stoves and ovens, people cooked using open fires, clay chulhas, wood-burning hearths, charcoal pits, and earthen or stone ovens. Food was boiled, roasted, steamed, or slow-cooked in clay pots, copper vessels, or brass cookware placed directly over fire. In many regions, metal pots were hung above flames or placed on three stones to support the vessel. These traditional methods gave food a smoky, earthy flavour. Even today, using classic brass and copper utensils from http://www.brassglobe.com brings back that authentic traditional cooking charm.
Before modern stoves and ovens, people often cooked their food over open fires. This involved using hearths, fire pits, or outdoor fires. They used cookware like pots and pans made of iron, clay, or copper, and cooking methods included roasting, boiling, and baking in clay or cast-iron ovens.