1. Before buying, consider how you plan to use your fondue pot. Electric and gel-fueled fondue pots are great for use with cheeses and meats. A candle fondue pot is ideal for use with chocolate.
2. Prepare food for fondue use by cutting it into one or two bite-sized pieces. This allows for easy skewing or hand-dipping. Strawberries, small cookies, large marshmallows, shrimp, etc., are generally perfect as they are. Cut thick breads and cake into one-inch cubes. Meats should be cut into .5- to one-inch cubes.
3. The material of your fondue pot is another important thing to consider. Ceramic fondue pots are best used for cheese, chocolate, or other dessert fondues. Broth, oil, wine or beer fondue recipes that require cooking the food in the pot are best done with a metal fondue pot. Combination pots are probably the most practical, as they will give you the most use.
4. Cheese and dessert fondues should be kept at low temperatures like 120 degrees, which are just enough to keep them warm. Use a low flame or tea light to warm the pot. Oil for frying should be around 375 degrees. A cube of bread will brown evenly in about 20 to 30 seconds at that temperature.
5. An average-sized fondue pot will serve around four diners. Six diners can gather around larger pots and electric pots. Just remember that too many diners gathered at one pot can lead to crossed dipping forks, spills, and longer cooking times.
6. Break in your new ceramic or iron fondue pot by filling it with a mixture of half milk and half water, and boiling for 15 minutes.
7. Paste or gel burners look very similar to alcohol burners, but they don't have the gauze pad. Use a paste or gel container with them or pour the paste right into the unit. The less potential for spillage, the safer they are to use. Just as with alcohol burners, do not add fuel while the burner is turned on. Extinguish the flame completely with the burner cover when you are finished cooking.
