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 on the table with a rechaud. The bottom of the caquelons is thick enough to prevent the cheese from burning on the rechaud, and thanks to the inner enamel coating, cleaning up after the fondue is a breeze.