1.Called a Mongolian or Chinese Hot Pot, Firepot,or Chinese Fondue Pot, it is a large communal cooking and serving pot. The base of the traditional hot pot holds charcoal briquets, over a grate that allows the ashes to drop below, so more briquets could be added to keep the pot hot.

2.Food is cooked in the pot that fits over the base. The pot is shaped like a ring, its central tube extending past the cover to act as a chimney for the smoke from the briquets. The traditional use of the Mongolian Fire Pot is for making a soup broth, in which thinly sliced, bite size pieces of lamb or beef are cooked.

3.This type of pot is still popular in Asian countries, but now it is made of aluminum or stainless steel, using a gas or electric source of heat. Still, copper makes the best fire pot, because of its wonderful ability to diffuse heat and conduct it quickly and easily throughout its surface.

4.This cooks food more evenly, with a lower heat source than might normally be used with another pan, and prevents hot spots and sticking. Use it for meat and vegetable fondues. Or it for cheese or chocolate and dessert fondues, that is if you are careful in regulating the heat so as not to scald the ingredients.

Classic antique design Low thermal-conductivity handle 304 material chimney Bottom ventilation opening