Back in the olden days the Chinese had mud stoves with two or three cauldrons and wooden lids to cook meals for ten or twenty people in a family. Tin cans, hibachi ( a kind of mud charcoal stove) were also used to cook an entire meal without tears, Copper ladles, iron frying shovels, gourds and calabashes were used to hold water or food stuffs. Rice was C<)oked in a brass pot, fish fried in an iron pan with a broken handle, mutton stewed properly in a vessel made from an empty petrol can, and tea prepared in a pot with a broken spout. Bottles were substitutes for rolling pins and chopsticks were egg beaters. The cleaver was used in chopping meat and as a mincer. Dishes were washed with a whiskbroom.