Fondue Pots

The form and function of fabulous fondue

Traditionally, fondue pots contain two basic parts: an earthenware pot ("caquelon") over a small burner ("rechaud"). Modern fondue pots, used to maintain their contents at perfect temperature and consistency, have a more complicated structure, including a basin, a heat source, a stand, and, in most cases, a handle. From these basic elements, a pot can be dressed up with all manner of lids, forks and accessory caddies. Fondue pots should ideally be easy to clean and made of a material that distributes and retains heat. High temperature, durable ceramics, enamel-coated cast iron and heavy-duty stainless steel make perfect choices. For cooking fondue on a stovetop, the best pots feature non-stick coating or a durable surface that can be seasoned to resist stains and burns.

Variations on the theme

The size of a fondue pot varies depending on its intended use. Some, like those used in restaurants, are smaller. These petite versions serve an appetizer-sized portion of fondue for a limited number of diners. Larger pots can hold as much as three quarts. These larger units are used to serve parties or to present a fondue as a main course.

The style of a fondue pot can be as important as its function. The look of a pot varies as a result of material choices, but also in terms of shape and finish. From the modern look of stainless steel to the more rustic cast iron, there is a fondue pot to fit any cooks kitchen. If color is key, consider those pots with enameled finishes. Enameled cast iron comes in a beautiful array of colors and features a resilient and glossy surface.

While cheese is the most popular ingredient for a fondue, these pots can be used for a variety of recipes. In fact, this hard working pot functions as well for desserts as it does for appetizers. Modern cooks use their fondue pots for making Korean hot pots, with savory broth, sliced vegetables and meats, as well as chocolate fondue with fresh fruits for dipping.