Cheese fondue pot Tradition induction, black
Made of high-quality fireproof ceramics, induction-compatible
Cheese fondue pot «Ascent to the mountains»
Caquelon made of high-quality fireproof ceramics decorated with an «Ascent to the mountains» pattern
Cheese fondue pot Heidi
Caquelon made of high-quality fireproof ceramics with decorative Heidi pattern
Cheese fondue pot Emotion «Ascent to Mountains» wooden handle
Cheese fondue pot made of steel/enamel, with an «Ascent to the mountains» pattern and wooden handle
Cheese fondue pot Classic «Ascent to the mountains»
Caquelon made of cast iron, decorated with the «Ascent to the mountains» motif, induction-compatible
Cheese fondue pot Tradition, non-stick coated
Caquelon made of refractory quality ceramics with non-stick coating
Cheese fondue pot Tradition, black-blue, chrome
Caquelon made of fireproof quality ceramics, black-blue chrome
Cheese fondue pot «Ascent to the mountains», induction
Cast iron fondue pot, decorated with the «Ascent to the mountains» motif, induction-compatible
Stöckli and fondue have a long history together. Caquelons made of ceramic, cast iron, steel-enamel or stainless steel - it is a matter of personal taste. Your fondue will be perfect, no matter which model you choose.
When the days grow shorter and the cold draws nearer, we enjoy retreating indoors with our friends. A traditional cheese fondue can give your mood a lovely boost and is enjoyed by young and old alike. One look at the attractive decorations and memories from your last après-ski party will come flooding back. The cheese fondue is gently heated in the fire-resistant ceramic pot and kept warm by the rechaud. As soon as the cheese has melted, it’s time to pop the bread cubes onto your fork, dip in and enjoy. If you lose your bread in the process, you owe the rest of the group the next round of wine.
We here at Stöckli love fondue! That’s why we also include a few recipes for you, free of charge, in a small brochure with your order. Read it and try the familiar as well as novel recipes, for example the Freiburg, Glarner or Val Runde Weisswein fondue.
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