Cheese fondue is a delicious and fun dish to make for parties or special occasions. Choosing the right pot to melt and serve the cheese in is an important part of preparing fondue. The pot conducts and retains heat, allowing the cheese to melt smoothly without burning or becoming lumpy. Here is an overview of the best types of pots to use for cheese fondue, with their key features and pros and cons.
Enameled Cast Iron
Enameled cast iron pots are a top choice for cheese fondue. Cast iron evenly conducts and retains heat, preventing hot spots that could burn the cheese. The enamel coating prevents the cheese from sticking to the pot and imparts no metallic taste. These pots come in various sizes and shapes perfect for fondue.
Pros:
- Cast iron construction evenly conducts and retains heat
- Enamel coating is nonstick and nonreactive
- Wide range of sizes and shapes available
- Bright enamel exteriors look attractive at the table
Cons:
- Heavy and not as portable as other options
- Prone to chipping if enamel coating is damaged
- Relatively expensive
Popular enameled cast iron pot styles for fondue include round pots with handles, oval pots with fitted trays, and retro-style sets with multifunction burners.
Stainless Steel
Stainless steel pots and pans are another excellent choice for melting cheese for fondue. Stainless steel has good conductivity to prevent scorching and hot spots. It won’t react with acidic ingredients like wine or lemon juice sometimes used in fondue. These pots often have thick, encapsulated bases to distribute heat evenly.
Pros:
- Even heat distribution prevents burning
- Nonreactive material won’t impact flavors
- Durable and long-lasting
- Easy to clean
- Often less expensive than other pots
Cons:
- Can be too lightweight and not retain heat as well
- Cheese can stick without consistent stirring
- Susceptible to stains and discoloration over time
Ideal stainless steel pots for fondue have thick, tri-ply construction with an aluminum or copper core. Stockpots or dutch ovens with rounded sides work well to keep the cheese smoothly melting.
Ceramic
Glazed ceramic pots provide a classic, attractive vessel for serving fondue. Ceramic holds heat well to keep the cheese melted evenly. The glazed surface prevents sticking. Many ceramic fondue pots have a broader top surface, giving more space for dipping bread cubes or vegetables.
Pros:
- Holds heat very well
- Nonstick glazed surface
- Visually appealing for table presentation
- Lighter weight than enameled cast iron
Cons:
- Prone to chipping or cracking if dropped
- Smaller capacity than other pots
- Requires seasoning before first use
- Hand wash only
Classic fondue ceramics come with a ceramic or metal stand with fuel compartments. Contemporary styles feature solid glazed ceramic pots in a range of colors.
Electric Fondue Pots
Electric fondue pots provide a versatile, adjustable heat source for keeping cheese or other ingredients hot. These pots have temperature controls and built-in heating elements to maintain the ideal temperature.
Pros:
- Adjustable temperature prevents burning or cooling
- No need for burner or sterno fuel
- Removable inserts make cleaning easy
- Compact size for easy storage
Cons:
- Can lack the visual appeal of traditional pots
- Cord limits placement in the table
- Plastic components may stain or absorb odors
Electric fondue pots come in a range of sizes with color options. Smaller pots with a 2-4 person capacity are convenient for gatherings.
What to Look for When Choosing a Fondue Pot
Keep these key factors in mind when selecting a fondue pot:
- Capacity – Make sure to choose a pot that will hold enough cheese for your group size. Allow for at least 6-8 oz of cheese per person.
- Weight – Heavier pots retain heat best, but consider portability if you’ll need to move the pot during or after the meal.
- Shape – Rounded sides and bottom help the cheese melt evenly. Flatter pots give more dipping access.
- Material – Go for materials like enamel, stainless steel or ceramic that have good nonstick surfaces.
- Heat source – Traditional pots require a burner or fuel. Electric pots offer more convenience.
- Extras – Look for accessories like trays, burner stands or color-matched serving pieces.
Tips for Melting Cheese for Fondue
No matter what type of fondue pot you use, follow these tips for smooth, creamy melted cheese:
- Grate cheeses or cut into small cubes for faster melting.
- Melt cheeses over low heat, stirring frequently.
- Combine and melt cheeses in stages, starting with harder cheeses.
- Add starch like cornstarch or flour to prevent separation.
- Stir in wine, lemon juice or seasonings just before serving.
- Keep leftover cheese mixture refrigerated in the pot for quick remelting.
Serving Fondue
Part of the fun of fondue is in the communal dining experience. Follow these serving tips:
- Set up the pot in the center of the table so everyone can reach it easily.
- Provide long-handled fondue forks so guests can safely dip.
- Offer a variety of dipping items like bread, vegetables, cooked meats or fruit.
- Keep the pot over low heat or a burner to maintain the right temperature.
- Let guests take turns spearing items with their fork and swirling in the cheese.
- Provide small plates for easy transport from pot to mouth.
Cleaning Up
Cheese can be challenging to clean if it sticks and hardens on a pot. Follow these tips for easy cleanup:
- Immediately after eating, fill the pot with hot water to dissolve remaining cheese.
- Use a nonabrasive sponge or soft cloth to gently wipe the interior.
- Soak for 10-15 minutes if needed to soften stuck-on cheese.
- Avoid wire brushes or abrasive pads that could damage the pot surface.
- Run pot through the dishwasher if it’s dishwasher safe.
- For stubborn dried cheese, simmer a bit of water with baking soda in the pot.
The Best Cheese for Fondue
The best cheeses for fondue have textures that melt smoothly. Here are some top choices:
| Cheese | Description |
|---|---|
| Gruyere | Nutty, rich Swiss cheese that melts very well |
| Emmental | Mild, buttery Swiss cheese with stretchy melted texture |
| Fontina | Semi-soft Italian cheese melting into creamy consistency |
| Gouda | Smooth, melty texture when young; add aged gouda for flavor |
| Raclette | Originally used for raclette, melts easily with bold flavor |
| Asiago | Sharp Italian flavor profile with slightly dry, crumbly melt |
Use a mix of harder, drier cheeses for flavor and melting capacity along with softer cheeses for smooth creaminess. The cheese blend is what makes each fondue unique!
Tips for a Great Cheese Fondue
Follow these final tips and tricks for the perfect cheese fondue:
- Rub garlic cloves on the inside of the pot before melting cheese.
- Splash in wines like white, rose or sparkling to the cheese as it melts.
- For a beer fondue variation, add pale ale, lager or wheat beer instead of wine.
- Stir in a tablespoon or two of cornstarch to prevent separating.
- Top off the melted cheese with a dash of fresh grated nutmeg or pepper.
- Provide a nice crusty loaf of bread or focaccia as the main dipper.
- Dip with bite size pieces of apples, pears, potatoes or steamed vegetables.
- For dessert, provide dippers like strawberries, banana chunks, or brownie bites.
- Keep extra cheese, wine and dippers on hand to replenish as needed.
Conclusion
A great fondue pot is key to evenly melting cheese and keeping it at the right dipping temperature. Cast iron, stainless steel, ceramic and electric pots all have their pluses and minuses. Consider your needs in terms of capacity, weight, ease of use and visual appeal. With the right pot and tasty melted cheese, you’ll be ready to enjoy one of the most fun and social dining experiences!