3

It’s chilly out. Fondue time!

I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled cast iron pot on a trivet, warmed by a tea candle or two.

Do you think this would keep my fondue at the right consistency?

  • 1
    What kind of fondue are you asking about? The required temperature is vastly different between e.g. chocolate and oil. – Stephie Feb 22 at 9:11
  • Are you taking about outside or indoor use? – GdD Feb 22 at 9:14
5

I have a setup similar to what you're proposing, except made for fondues. It works very well, except it is set up for 4 tea candles. 1 or 2 is not sufficient unless you have a very small pot or eat very quickly. 4 candles keeps it at the right temperature for ~1.5 hours. Using a cast iron pot is also optimal since they retain heat so well. If you're preparing a fondue fairly quickly I would recommend preheating the pot in the oven to make sure it's warm through before starting.

2

A small fuel burner like this would work great:

https://www.amazon.com/Swissmar-KF-63011-Fondue-Burner/dp/B000UM2X76

Both the implement and the fuel are pretty cheap.

Otherwise a portable burner, either electric or gas is great and you can use your regular pots and pans:

https://www.amazon.com/Courant-Electric-Countertop-Hotplate-Portable/dp/B07CZ67Y7Y/

If you eat a lot of fondue, a dedicated fondue maker is my implement of choice:

https://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48

Gas ones are pretty common in thrift shops too.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.