The cast iron caquelons from Le Creuset are essential companions for any Swiss cheese fondue, as it is traditionally prepared in Switzerland in cast iron pots with a large opening. Thanks 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 Le Creuset caquelons is thick enough to prevent the cheese from burning on the burner, and the inner enamel coating makes cleaning up after the fondue a breeze.