"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Reply
 
Thread Tools Display Modes
 
Old 07-01-2006, 09:13 PM   #1
Sous Chef
 
Banana Brain's Avatar
 
Join Date: Apr 2006
Posts: 647
Which fondue set should I get?

One made with cast iron (sp) or with stainless steele?

__________________

__________________
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
Banana Brain is offline   Reply With Quote
Old 07-01-2006, 10:02 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
I'm not a fondue expert.

However, I'd go with the cast iron over stainless because of cast iron's ability to provide even heat and eliminate hot spots. This will help keep the cheese from burning. Cast iron will take longer to heat up but will be the better choice in the long run.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 07-02-2006, 10:49 PM   #3
Sous Chef
 
Banana Brain's Avatar
 
Join Date: Apr 2006
Posts: 647
Quote:
Originally Posted by Andy M.
I'm not a fondue expert.

However, I'd go with the cast iron over stainless because of cast iron's ability to provide even heat and eliminate hot spots. This will help keep the cheese from burning. Cast iron will take longer to heat up but will be the better choice in the long run.
Thanks. I'm going to buy a castiron set I found at Ikea on sale for $35.
__________________
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. -Julia Child
Banana Brain is offline   Reply With Quote
Old 07-03-2006, 07:26 AM   #4
Senior Cook
 
Join Date: Jun 2006
Location: In, but not from, Northeastern NC
Posts: 129
As a sidenote: during the 80s I was traveling a LOT. I used to pack a small electric fondue pot (aluminum) to take with me. Although it would take awhile for anything to actually come to a boil, I could cook a variety of things in that pot.

People would stop by my room often to see what I'd have cooking. Armed with my fondue pot and an electric timer, I would always have something of a hot meal ready for me when I got back from a flight mission.

Ciao,
__________________
Order In, Food Out ~ It's NOT Magic!
Steve A is offline   Reply With Quote
Old 07-31-2006, 04:33 PM   #5
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
My mom gave me a neat one -- she bought it through Amazon from Target. It is brushed stainless steel with a pyrex-type clear glass sleeve. It is wonderful. I told her I wanted a sterno set rather than electric (because of the way my house is set up). What is really, really neat is that you put boiling water in the metal pot, then insert already-melted cheese (which, because it is tempered glass, you can actually melt in the microwave) in the glass pot. When you're through with the first course of cheese fondue, you then fill the metal pot with hot stock or oil (hubby actually prefers stock to oil) and cook meat and veggies in it. You get two courses with very little work. All you need is something llike a green salad, and you have several courses.
__________________
Claire is offline   Reply With Quote
Old 07-31-2006, 04:38 PM   #6
Head Chef
 
Join Date: Jul 2006
Location: Orlando, FL
Posts: 1,984
If The Melting Pot weren't so expensive I would say forget buying the fondue set and just go have it there. I couldn't imagine a set getting that much use in my house, but who knows? Plus the fondue desserts are awesome!
__________________
vagriller is offline   Reply With Quote
Old 08-01-2006, 08:52 PM   #7
Senior Cook
 
Join Date: Jul 2006
Posts: 168
I think fordues are fun, and apparently very 'in' at the moment. I have two cast iron ones, and one s/steel. I like cheese fondue for a starter, but my favourites are stock or oil for seafood and/or a selection of meats. I love to make up individual plates. I have oblong white chinese plates just curled up slightly at the end, It is so easy to make them look lovely with selections of raw this and that.
__________________

__________________
Ellen is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.