Le Creuset Enameled Cast Iron Fondue
Fondue as it is known today originated in the mountains of Switzerland, but the name itself is derived from the French word fondre, meaning to melt. While countless varieties of fondue exist around the world, the most widely used recipes call for beer or white wine, starch or flour and a mix of hard and semi-hard cheeses. Meat fondues of simmering broth or hot oil are also popular, as well as chocolate or caramel fondues with fruit or pastries for dessert.
The Le Creuset Traditional Fondue provides an ideal material for even heating and adds beauty to any dining table with its bright enamel exterior and distinctive, user-friendly design.
Features
A durable stand elevates the reservoir above the burner
Six forks for dipping bread and fruit into melted cheese or chocolate
Even heat distribution and superior heat retention
Durable, nonreactive sand-colored interior enamel
Colorful, long-lasting exterior enamel that resists chipping and cracking
Capacity 1 3/4 QT