Although fondue pots come in a variety of shapes and sizes, there are two basic categories for the container portion of the apparatus:ceramic and metal.

Ceramic

The traditional cheese fondue pot is the caquelon, a heavy, wide, not-too-deep pottery vessel that holds and distributes heat evenly. The caquelon is a good choice for cheese and other dairy-rich fondues as well as most chocolate and dessert fondues. It can be warmed in the microwave, if need be, and cooled leftovers can be covered and refrigerated in the pot. Ceramic pots are designed for low, consistent heat. For that reason, they are not suitable for broth or oil fondues that have to be heated to higher temperatures.

Metal

A metal fondue pot is essential for oil- and broth-based fondues that have to remain hot enough to cook meats and vegetables. Stainless steel pots, some with nonstick coatings, are available in a wide range of styles, weights, and prices. These pots can be used for all types of fondue, although some come with ceramic inserts to use for cheese and chocolate. (Generally the inserts work as a double-boiler. You pour a little water in the stainless steel pot, then place the insert over simmering water instead of directly onto the hot metal.)

The very best all-purpose fondue pots are made of enamel-coated cast iron. These jewels go from stove burner to tabletop heating source, keeping oil hot and broth bubbling. The cast iron can take direct heat at high temperatures and can hold heat for long periods of time. That means less reheating of fondue broths and oils during your parties. The enamel coating, which keeps the iron from discoloring foods, makes the pots acceptable for cheese and chocolate.

The Asian fondue pots, which have a doughnut-shaped vessel for broth and a central heating chimney, are available at many Asian markets and specialty cookware stores. These pots are usually made of stainless steel or heavy-gauge aluminum. Some versions are quite small, suitable for preparing a hot pot for two (or one).