One of the earliest cooking implement available in makeshift kitchens in Malta was the kenur. Until relatively recently in history, food was slowly cooked on a clay or stone kenur.
The best stone kenur available on the market was often carved-out of globigerina limestone found specifically in Gozo. Fuelled by firewood or coal, the kenur was often carried out in an open space to avoid unnecessary smoke in the kitchen.
Tending and fanning were basic actions required to ensure effective cooking. Archival evidence also indicates how hot embers preserved in the kenur also served as a source of heat to warm-up bedrooms during winter.