Food is prepared in traditional Tatar cuisine mainly by boiling, frying, and baking. Frying is primarily used for dough-based foods, much less for meats, which are typically boiled (except meat for "pilaw", which requires quick frying). Both boiling and frying were traditionally done in a cast-iron cauldron built into the side of the large kitchen stove. Baking was done in an oven. Cooking over an open fire was not common. This method was used for making pancakes ("täçe qoymaq") and fried eggs ("täbä").