Fondue Pot (Caquelon)

A small, typically ceramic or enameled cast iron pot, used to melt and keep cheese or chocolate fondue warm at the table over a small burner, central to Swiss fondue tradition.

Material & Construction

Ceramic or enameled cast iron, chosen for even heat distribution to prevent the fondue from scorching at the base.

Traditional Uses

Melting and serving cheese fondue and, in a related tradition, chocolate or oil-based fondue for cooking small pieces of meat at the table.

Modern Availability / Equivalents

Widely available internationally through general and specialty kitchenware retailers, often sold as a complete set with long forks and a tabletop burner.

Care & Maintenance

Standard care for ceramic or enameled cast iron; clean promptly after use since cooled cheese or chocolate residue can be difficult to remove once fully hardened.