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
    Commented Feb 22, 2019 at 9:11
  • Are you taking about outside or indoor use?
    – GdD
    Commented Feb 22, 2019 at 9:14

2 Answers 2


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.


A small fuel burner like this would work great:


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:


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


Gas ones are pretty common in thrift shops too.

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