For cheese, I prefer an ECI cast iron caquelon. It can be warmed on the hob and then it retains the heat really well. Mine is Ikea, purchased in 2008 (I think French made). I’ve been eyeing the Emile Henry Flame fondue pot – on sale at Sierra Trading Post. I’ve eaten, but never cooked in, ceramic pots. However, I think the low and wide shape is better for cheese. The Ikea is taller and has the fork rests, which are convenient but sharing can be tough. I was gifted a stainless steel one and it was not good – probably better for chocolate or broth (fondue chinoise).
I just purchased some Vacherin Fribourgeois (hard to find in California) this weekend and look forward to some fondue moitie-moitie soon.
