A caquelon (), also called a fondue pot, is a cooking vessel of

stoneware Stoneware is a broad class of pottery fired at a relatively high temperature, to be impervious to water. A modern definition is a Vitrification#Ceramics, vitreous or semi-vitreous ceramic made primarily from stoneware clay or non-refractory fire ...

ceramic A ceramic is any of the various hard, brittle, heat-resistant, and corrosion-resistant materials made by shaping and then firing an inorganic, nonmetallic material, such as clay, at a high temperature. Common examples are earthenware, porcela ...

, enamelled

cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...

, or

porcelain Porcelain (), also called china, is a ceramic material made by heating Industrial mineral, raw materials, generally including kaolinite, in a kiln to temperatures between . The greater strength and translucence of porcelain, relative to oth ...

for the preparation of

fondue Fondue ( , , , ; ) is a Swiss dish of melted cheese and wine served in a communal pot ( or fondue pot) over a portable stove () heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the c ...

. The word ''caquelon'' is from a

Swiss French Swiss French ( or ') is the variety of French spoken in the French-speaking area of Switzerland known as Romandy. French is one of the four official languages of Switzerland, the others being German, Italian, and Romansch. In 2020 around 2 ...

term originating in the 18th century derived from the Alsatian word (akin to German , "glazed tile") referring to an

earthenware Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids ...

casserole A casserole (French language, French: diminutive of , from Provençal dialect, Provençal , meaning 'saucepan') is a kind of large, deep cookware and bakeware, pan or bowl used for cooking a variety of dishes in the oven; it is also a categor ...

. The term is in common use throughout Switzerland, and in the

Franche-Comté Franche-Comté (, ; ; Frainc-Comtou dialect, Frainc-Comtou: ''Fraintche-Comtè''; ; also ; ; all ) is a cultural and Provinces of France, historical region of eastern France. It is composed of the modern departments of France, departments of Doub ...

and

Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table. Nevertheless, an encrusted layer of cheese forms on the bottom (called in German, in French) which is released when the fondue has been consumed and is shared between the diners.

References

{{reflist Cooking vessels French cuisine Swiss cuisine

See also

References