Fondue: The National dish of Switzerland
Two types of fondue pots are used. Ceramic pots are preferred for cheese fondue. Their bulk distributes the flame’s heat evenly, and the glazed surface preserves the delicate cheese and wine flavors. Metal pots,like the one shown in the picture, are designed for the higher temperatures of the oil used to cook meat. Metal pots also work well for “light” bouillion fondue cooking.
We trust that you will find everything you need to prepare, cook and enjoy one of Switzerlands most famous meals!