Food can be prepared in several ways: thermally – by cooking and baking, or non-thermally – by fermenting and drying. For these purposes, different types of vessels were made. On an open hearth, food was prepared in coarse, thick-walled pots, their exterior blackened by fire and smoke. Some were used for baking bread, others for cooking larger quantities of food for several household members. For non-thermal preparation, large pots were used (for fermenting cabbage, pickles, fruit, and similar). Smaller pots were used for souring milk, making cheese, but also for storing honey or grain-based foods. A special group consisted of carefully crafted vessels designed for holding water.