On Sun, 02 Apr 2006 22:48:30 -0400, "Bob (this one)" >
wrote:

>Nathalie Chiva wrote:
>> Huh? I'm Swiss, I've been cooking cheese fondue for the last 10 years
>> in a cast iron fondue pot, bought here in Switzerland, and it's the
>> best fondue pot I ever used! It's nicely seasoned now, getting the
>> "religieuse" is easy and cleaning it is a dream.
>
>Nathalie, Is it enamelled? If not, is the interior smoothed/machined?

Enameled, no. Smoothed, yes

>Are the walls thinner than skillets usually are? All the cast iron pots
>I've seen for cheese had these features.

No, no thin walls. And it's *heavy*.
I googled "caquelon fonte" (in French), many many refs to cast iron
cheese fondue caquelons.

Nathalie in switzerland