The aim of work was to compare colour of vegetables cooked using different pots (aluminium, enamel and steel). Sensoric (5 point scale) and instrument (with Minolta chromameter, in CIE system) evaluations of colour were done. The colour of cooked vegetables depends mainly on natural dye. The kind of pot used for cooking did not effect significantly colour of cooked vegetables containing heat-stable and extraction resistant dyes. In the case of vegetables with not stable dyes the effect of used pot and cooking method was significant. Better colour parameters of vegetables cooked in steel pots, using method „without water” were found.