Hi,

I've a number of cast iron pieces on hand - mostly Lodge, one
(heart-shaped) Le Creuscet Dutch oven. I'd like to make regular old
fondue in the pots because they retain heat so well. I have a few
questions, though.

1 - Which dutch oven to use? The LC oven is enameled and therefore my
first choice. However, I'd like the flexibility to use the Lodge
serving pot (mini dutch oven) as well - especially when camping. Will
the acidic elements of a fondue recipe be sufficient to damage the
seasoning on the Lodge?

2 - What's the best way to maintain heat? Is the pot, itself, enough?
Should I heat a trivet? Perhaps a candle under a supporting rack could
maintain some heat?

3 - Any other advice, especially for replicating this when camping?

Thanks!
Phil