Le Creuset Caquelon 18 cm Cerise

Description

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. 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.