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Staub: Mini-Fondue-Topf, Ø12cm

Staub: Mini-Fondue-Topf, Ø12cm

Regular Price: €54.95 SRP

Special Price €53.52

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Ø: 12 cm, Vol.: 0,35 Liter

Mini-Käsefonduetopf von Staub aus Gusseisen.

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Product code: 1461223

Availability: shippable

Delivery Time: immediate dispatch

Delivery Time: immediate dispatch

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Staub Mini-Fondue-Topf Ø12cm


  • Fonduetopf: Durchmesser: 12 cm / Fassungsvermögen: 0,35 Liter
  • Geeignet für alle Herdarten inklusive Induktion
  • Kratzfest
  • Für geschmackvolle und gesellige Momente


Einen gemütlichen Fondueabend zu zweit oder mit Freunden bereichern Sie mit diesem runden Mini-Käsefonduetopf in Schwarz von Staub. Die optimale Wärmeverteilung des Gusseisens sorgt schon beim Kochen für zartschmelzenden und sämigen Käse, in den Sie Brot oder Fleisch immer wieder eintunken wollen. Auch auf der Tafel ist dieser Fonduetopf ein ansehnlicher Mittelpunkt. Das hochwertige Gusseisen speichert die Wärme auch am Tisch lange. Mit einem Fassungsvermögen von 0,35 l und einem Durchmesser von 12 cm fasst der Fonduetopf zwei kleine Portionen Käse. Der Griff erleichtert Ihnen den Transport vom Herd zum Tisch. Natürlich können Sie den Topf auch für andere Kleinigkeiten, wie etwa Saucen oder Gemüse, problemlos verwenden. Ob auf Induktion oder im Ofen – die Kochgeschirre von Staub sind für alle Herdarten geeignet. Spitzen- und Sterneköche wählen Staub-Geschirr auch aufgrund der Kratzfestigkeit und Langlebigkeit. Hervorragende Wärmespeicherung und tolle Aromen – mit dem Fonduetopf von Staub präsentieren Sie Ihren Gästen feine Köstlichkeiten.

Additional Information

SKU 1461223
Hersteller SKU 40509-594-0
Alternative SKU 1004144
Weight (in kg) 0.9470
Manufacturer Staub
Series STAUB Mini Cocotte
Material Cast Iron
EAN 3272344612233
Color Black
Diameter 12 cm
Volume 350 ml
Length 19 cm
Height 3.4 cm
Base Diameter 9 cm
Availability immediate dispatch

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Producer Information





Staub was established in 1974 by Francis Staub in Alsace, a region in eastern France known for its rich history of craftsmanship and culinary excellence. The stork in the Staub logo is a traditional symbol of Alsace and a sign of the company’s heritage, character and identity. To this day, all of our cast-iron cookware is made in France. But we set standards worldwide: Staub is the brand of choice among many of the world’s most renowned chefs – including Paul Bocuse. Our products come with the guarantee of flawless quality and are proven in day-to-day use in the kitchens and on the tables of prestigious restaurants as well ashouseholds. In June 2008, Staub became a member of the German based ZWILLING Group, a specialist in top-quality knives and kitchen utensils.


Made in France: Traditional and authentic craftsmanship

Each product is individually crafted using time-honored manufacturing processes. Production includes a hundred visual or technical inspection points to ensure that each item fulfills our uncompromising quality standards.


Majolica enamel expertise

Special majolica enamels: comprising 100% glass

The special technique used to give majolica enamels their color results in uniquely glossy enamel in deep and intense shades.

The three-coat majolica enameling process:
1. Black base coat applied to prepare the rough cast iron, guaranteeing a superior finish by smoothing over small irregularities in the cast surface.
2. Colored enamel coating.
3. Finish coating, a special majolica formula that gives the colors a high gloss and very intense shade with marked contrasts.


Table culture in 8 colors

With their fine quality and exquisite enamel finish, Staub products go elegantly from the kitchen to the table. The outer surfaces are given at least two coats of enamel using an innovative technique.


Matte black finish

Pot interiors are enameled with a matte black finish.
• High-quality enamel offers improved resistance to thermalshocks and scratching.
• Ideal properties for searing, roasting and caramelizing.
• Favored by renowned chefs and people who love to cook.
• Easy to clean and convenient to use.


The chef’s choice

Since 1998, Staub and Paul Bocuse, triple star chef for half a century, have cooperated closely together to the benefit of cocotte cooking lovers. After many years, the collaboration has taken concrete form with products and novel recipes. A Paul Bocuse cocotte with a unique design was developed, followed by a series of gourmet recipes created by the Paul Bocuse Institute. “If I had just one secret, it would be that of a well-designed product.” Paul Bocuse, globally renowned chef, writer and ambassador of French cuisine, elected Chef of the Century in New York by the prestigious Culinary Institute of America

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