Caquelon

The fondue pot ( kakə'lõ ː, French), often written casually Gagglon or Gagglo, is a pot for cooking cheese fondue. The term comes from the French and is particularly common in Switzerland. A fondue pot is best made ​​of stoneware, ceramic, cast iron or porcelain. This material conducts heat very slowly into the interior of the pot further, so that the cheese is melted slowly.

Typically, the fondue pot is round and has a long handle with which you can easily lift off the heat and from the chafing dish to the pot. The bottom of a caquelons must have a certain minimum thickness, so that the melted cheese does not burn when the fondue is further heated at the table on the chafing dish.

• Swiss cuisine
• Cookware
• Mess kit