Traditionally, cheese fondue is eaten from a stoneware pot, maintained warm with a burner typically using alcool.
It is easy to find such pots, but experience suggests that a cast iron pot is preferable. Indeed, with a cast iron pot, the heat is better spread, whereas with the stoneware pot, it is easier to burn the fondue (which gives it a really bad taste).
A pot of 20 to 22 cm in diameter (8 to 9") is adequate for 4 to 6 servings (persons).
 Cast iron pot
 2 and 4 servings pots
 Four pots
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Cast iron potCast iron pot
2 and 4 servings pots2 and 4 servings pots
Four potsFour pots
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