Water was boiled for cooking or other uses in large, metal tripod cauldrons or in smaller metal-footed containers. If a stew or soup was being prepared in a cauldron, it was transferred for serving and eating into metal or glazed-ceramic bowls. Drinking-water was consumed from glass goblets with carved, moulded, enamelled or gilded decoration. Additionally, unglazed pottery jugs with openwork filters in the neck provided cool, clean water; the porous material of the jug filtered the water inside and by allowing the air to circulate kept the contents cool.