Caquelon

Caquelon on rechaud

The caquelon (French: kak (ə) lõː ), sometimes casually spelled Gagglon or Gagglo , is a pot for preparing cheese fondue .

The word comes from the East French dialect, where it has been proven since the 18th century (an augmentative of dialect French kakel, which has been attested in today's cantons of Neuchâtel, Bern and Jura since the 15th century and is borrowed from German tile ) and is Widespread mainly in Switzerland , but also in the French Jura, Savoy and Belgium. A caquelon is best made of earthenware , ceramic , cast iron or porcelain . This material transfers the heat very slowly inside the pan, which slowly melts the cheese.

Typically, the caquelon is round and has a longer handle with which you can easily lift the pot from the stove and the rechaud . The bottom of a caquelon must have a certain minimum thickness so that the melted cheese does not burn when the fondue is heated on the table on the rechaud.

Web links

Wiktionary: Caquelon  - explanations of meanings, word origins, synonyms, translations

Individual evidence

1. ^ Dictionnaire suisse romand. Particularités léxicales du français contemporain. Conçu et rédigé par André Thibault sous la direction de Pierre Knecht avec la collaboration de Gisèle Boeri et Simone Quenet. Édition Zoé, Carouge-Genève 1997, ISBN 2-88182-316-5 , p. 202 f.
2. ↑ Diet: How to best enjoy cheese fondue . ( handelsblatt.com [accessed November 28, 2018]).