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 rechaud. The bottom of Le Creuset's caquelons is thick enough to prevent the cheese from burning on the rechaud, and due to the inner enamel coating, cleaning up after the fondue is a breeze.