 There were also portable ovens designed to be filled with food and then buried in hot coals, and even larger ones on wheels that were used to sell pies in the streets of medieval towns.But for most people, almost all cooking was done in simple stewpots, since this was the most efficient use of firewood and did not waste precious cooking juices, making potages and stews the most common dishes.Overall, most evidence suggests that medieval dishes had a fairly high fat content, or at least when fat could be afforded.