Because few methods of precisely measuring temperature existed until modern times, temperature was usually judged by watching the tempering colors of the metal. Tempering often consisted of heating above a charcoal or coal forge, or by fire, so holding the work at exactly the right temperature for the correct amount of time was usually not possible. Tempering was usually performed by slowly, evenly overheating the metal, as judged by the color, and then immediately cooling, either in open air or by immersing in water. This produced much the same effect as heating at the proper temperature for the right amount of time, and avoided embrittlement by tempering within a short time period. However, although tempering-color guides exist, this method of tempering usually requires a good amount of practice to perfect, because the final outcome depends on many factors, including the composition of the steel, the speed at which it was heated, the type of heat source (oxidizing or carburizing), the cooling rate, oil films or impurities on the surface, and many other circumstances which vary from smith to smith or even from job to job. The thickness of the steel also plays a role. With thicker items, it becomes easier to heat only the surface to the right temperature, before the heat can penetrate through. However, very thick items may not be able to harden all the way through during quenching.