good one princess!
Must have been that wine!
but for those whose necks are a bit on the stiff side...
that copper pot was traditionally heated with charcoal. Truth to tell I cannot remember how hers was heated. We certainly didn't use charcoal inside the house! the center chimney was heated from the brazier below and the beef stock in the surrounding circular trough was heated. Everything had to be super super thin in order to cook, otherwise it came out 'boiled' tasting.
That picture is in one of my books from the era, oh goodness, think I'm drooling.
For the rest of us, we just used a regular fondue pot with a beef broth.