I really wish I had a cool Queso Fundido fondue set, the kind with a charcoal brick underneath and space for a moat of chips surrounding the bottom. Actually, one of the few kitchen appliances I do not own is a fondue set (hint, hint). To make due (please note sarcastic tone) I use a cast iron pan to make all of my fundidos. Only trick: EAT IT FAST! Cast iron will hold heat longer than other cooking vehicles but not as long as a fondue set with fire (or charcoal) to keep it warm and bubbly.