| "Another fondue pot," exclaimed the bride. "Here are | | | | may be used for any/all types of fondue. |
| two more," responded the groom. Sound familiar? It | | | | A Stainless Steel fondue pot is ideal for dishes |
| seemed as if a fondue pot was considered de rigueur | | | | needing high heat for cooking, such as meat or |
| in gift giving back in the 1970s and then these | | | | seafood. Some of these metal pots have an electrical |
| versatile pots found themselves tucked away in | | | | heat source. |
| some far corner of your kitchen, never to be seen | | | | Fondue Forks are an essential accessory to the |
| again. Three decades later, fondue has returned to its | | | | fondue ritual. They are at least 10 inches long and |
| rightful position in things culinary. So many foods to | | | | should have tines strong enough to spear the food |
| be dipped in so many sauces... | | | | being dipped. Also used to dip fondue foods are long |
| Originating in Switzerland in the 1800s, fondue grew in | | | | Bamboo Skewers. Sometimes bamboo skewers allow |
| importance there as both cheese and wine were | | | | the bread or meat to slide off, right into the fondue |
| significant industries. Traditional Swiss fondue is made | | | | pot, never to be seen again. With both long forks |
| from combining two kinds of cheese, Gruyere and | | | | and skewers you must try not to let your mouth or |
| Emmenthaler. Dry white wine is used to help keep | | | | lips touch the ends. Remember, you are eating out of |
| direct heat away from the cheese and also to | | | | a communal pot. Double dipping? Yuck! |
| emphasize the flavor. Kirsch (a clear cherry brandy) | | | | There are four basic fuel sources to use under your |
| and garlic were also added as a flavor enhancement. | | | | fondue pot: 1) Butane can be used when making |
| A traditional fondue pot, made of Earthenware, is | | | | cheese, oil or broth, and chocolate fondue. An |
| also known as a caquelon or câclon. This type | | | | extremely safe fuel, butane allows easy regulation of |
| of pot is best used for cheese or dessert (chocolate) | | | | the heat; 2) Alcohol is the best choice for oil or broth |
| fondues which do not require a high heat. It is wide | | | | fondues. It s considered safe to use but is not as |
| and narrow, permitting even heat distribution and | | | | easily regulated as the others; 3) Gel Fuel gives the |
| retention. Ceramic pots are also good for cheese and | | | | best results for cheese or chocolate fondues. Very |
| dessert. | | | | user friendly, it is available in gel paste, canned sterno, |
| A deep pot on a stable stand is needed for a hot oil | | | | and gel sterno; 4)Tea Lights or small votive candles |
| or broth fondue. Care must be taken to choose a | | | | generate a low level of heat, making this source ideal |
| pot that is not top heavy - hot oil hurts! Pots | | | | for heating chocolate. No matter what the heat |
| constructed of Enameled Cast Iron are popular for | | | | source, ALL fondues should be melted or preheated |
| this reason. Look for a pot with a smooth interior for | | | | on the stovetop prior to placing it on the tabletop |
| ease of cleanup. Enameled covered cast iron pots | | | | burner. Cold oil just does not do the job. |