The utensils

The pot

Traditionally, cheese fondue is eaten from a stoneware pot, maintained warm with a burner typically using alcool. It is easy to find such pots, but experience suggests that a cast iron pot is preferable. Indeed, with a cast iron pot, the heat is better spread, whereas with the stoneware pot, it is easier to burn the fondue (which gives it a realy bad taste). A pot of 20 to 22 cm in diameter (8 to 9") is adequate for 4 to 6 servings.

Cast iron pot title2