Le Creuset Caquelon 18 cm Cerise

Description

The bottom of the caquelons is thick enough so that the cheese does not burn on the rechaud and because of the inner enamel, cleaning after the fondue is a breeze. Due to the material, the cheese can be conveniently melted on the oven beforehand and then kept warm and liquid on the table with a rechaud. Cast iron caquelons are the indispensable companion for every Swiss cheese fondue, because traditionally in Switzerland this is prepared in cast iron pots with a large opening. Cast iron caquelons are the indispensable companion for every Swiss cheese fondue, because traditionally in Switzerland this is prepared in cast iron pots with a large opening. Due to the material, the cheese can be conveniently melted on the oven beforehand and then kept warm and liquid on the table with a rechaud. The bottom of the caquelons is thick enough so that the cheese does not burn on the rechaud and because of the inner enamel, cleaning after the fondue is a breeze.

Key Features

• Due to the material, the cheese can be conveniently melted on the oven beforehand and then kept warm and liquid on the table with a rechaud.
• The bottom of the caquelons is thick enough so that the cheese does not burn on the rechaud and because of the inner enamel, cleaning after the fondue is a breeze.
• Cast iron caquelons are the indispensable companion for every Swiss cheese fondue, because traditionally in Switzerland this is prepared in cast iron pots with a large opening.