Rolled oats that are sold for porridge usually have had the tough outer bran removed.[citation needed] They have often, but not always, been lightly baked, pressure-cooked, or otherwise processed in some fashion. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster into a porridge, so they are sometimes called "quick" or "instant" oats.