The cast iron caquelons are essential companions for any Swiss cheese fondue, as traditionally, this dish is prepared in Switzerland in cast iron pots with a large opening. Due to the material, the cheese can be conveniently melted on the stove beforehand, and then kept warm and liquid at the table with a fondue burner. The bottom of the caquelons is thick enough to prevent the cheese from burning on the burner, and thanks to the inner enamel coating, cleaning up after the fondue is a breeze.