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Old 02-21-2002, 04:00 AM   #1
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Fondue pot help

Dear friends,
I am planning on buying a fondue pot this weekend and I was wondering if anyone had any advice as to which one to buy?
Electric or sterno?
Ceramic or stainless?

Thanks in advance!


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Old 02-21-2002, 04:19 AM   #2
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Welcome to the forums Susie :D

We've got a fondue, it was a Christmas present! It's still on the kitchen table after Valentine's day (bit smelly!). Anyway, it's a small blue, ceramic fondue, which serves about 4 people. It uses about 1/2 litre of vegetable oil per serving. This sounds like a lot but you can get vegetable oil really cheaply now.

We haven't had a cheese fondue yet, but the meat ones are really great. My only tip would be to pre-heat the ceramic bowl on the hob before you put it over the flame, this saves time. Our fondue is heated by using methylated spirit, but you can also get ones that use flamable gel - I would choose the gel!

Hope this helps, let me know any questions you have.


Choo x

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Old 02-21-2002, 11:54 AM   #3
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Susie, I noticed on several of the cooking shows, that if you are doing a lot of chocolate and cheese fondues, they use the ceramic and the oil ones with meats, shrimp, etc. seem to call for the metal ones. Guess it's all according to what you enjoy cooking the most.
Back in the stone age, I got one for a wedding gift (it was avacado green if that tells you anything) and never used it even one time. Now, of course, I am dying to get one for the chocolate fondues that I saw on Good Morning America....they looked fabulous. Everything goes around at least once from fashion to fondues I guess! Let us know what you decide and share those recipes...... Carol
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Old 02-21-2002, 12:00 PM   #4
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Wow, chocolate fondue sounds good :D But what kind of chocolate would you use? Do you dip something in it? Please explain how this works. Thanks.
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Old 02-21-2002, 06:19 PM   #5
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Ann - sorry for the long delay. Tonight was the finals on the ladies figure skating and I was glued to the screen! WOW, it was worth staying up for. I'm a skating junkie to be sure!!
They were using an imported chocolate for that; but they said you could use semi-sweet, mixed with white chocolate - according to your taste. They also mixed brandy (just a little) in with it and said you could use any kind of liquers, extracts, whatever you wanted. This was for the fruits to be dipped in. I'll have to do some research on it and see if we can find some definite recipes. Carol
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Old 03-05-2002, 12:13 PM   #6
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You really give yourself away when you say that you preheat something on "the hob!":p

Anyway, I have a LE Cruset cast iron fondue pot with ceramic coating heatied by strno.

I strongly recommend ceramic for it's heating properties. Although an electric fondue set may have more controllable heating, there is just someting very interesting and even romantic about the sterno set up. Plus you can take it anywhere.
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Old 03-05-2002, 01:14 PM   #7
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I also have A Le Crueset fondue pot. I like it because you can start heating something on the stove first, instead of standing around twiddling your thumbs. Mine takes either the spirits or sterno - I used sterno as that is what I had already. I too think there is something romantic about "fondueing".

Ann, you can also dip angel food cake, cheesecake, pound cake, etc. I like to pretend the cake "accidentally" fell off the fork to get more chocolate! :D
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Old 03-05-2002, 02:53 PM   #8
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Fell of the Fork ?

Kitchen Elf: maybe I'm about to show my age too, but I do have to ask: If you "accidentally" drop you dippig item, do you still have to pour the nesx round???
We have re-use centres in our area; a great concept that border upon franchiosed garage/Tag sales, and often operated by charitable organizations. They are great places for Fondue Pots of all varieties at reasonable prices. Nice thing is that you can offer different mediums in which to cook/dip without having to visit the kitchen for a wash and re-fill plus re-heat.
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Old 03-05-2002, 08:18 PM   #9
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:D - yep
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Old 03-08-2002, 11:07 AM   #10
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HAY!!! I was working on a reply and it just went away!!! Anyway, back to business:

1. I prefer sterno over electricty. Since a fondue meal is a casual affair, a sterno pot can be used anyplace in the house without having to worry about electrical outlets or tripping over cords. One of our favorite ways to do fondue is on a low table in front of the fireplace with everyone sitting about on cussions; well, before my accident when I could still honker down on a cussion.

2. I hate staneless steel anything. I think it's cold, steril, hospital like and very unappealing, threfore I persionally would go with ceramic. Mine however is a lovely little copper pot.

3. Shape; a fondue pot is roundish. The flat, more straight sidded skillet type are acturally chaffing dishes for keeping things warm on a buffet.

Now; are you talking Fondue Nuchetell, (cheese) or Fondue Burginione, (thin strips of meat cooked at table in hot oil).

And remember, you don't have to go to all the trouble of making rouxes and white sauces etc. Just grate your cheesees, add a bit of liquid and melt them in the pot. My basic recipe is: for each cup of grated cheese, add 1/4 cup of liquid, (wine or beer) and about 2 teaspoons of cornstarch. Toss the cornstarch with the grated cheese before adding the liquid. You may also add any flavorings you happen to want; mushrooms, onion, garlic, chives, caraway seeds, seafood, even a bit of salsa is good. Have fun.

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