Social Re-Entry
Fondue: birthplace, Switzerland. Winters were bitter; staples of bread and cheese grew hard and difficult to eat until cheeses were heated in wine and the sauce was soaked into dry bread. Fondue traveled through America in the '50s and returned to the party in the '70s. Now the retro pot has had a makeover; this time around, the fondue pot is accessorizing.
The one-pot-for-all theory is lost in the '70s. Owners of a single fondue pot should invest in removable liners to allow for serving cheese, meat, and chocolate fondues at the same meal.
Functional Embellishments
Fondue pot accessories are as necessary as a belt to your trousers. When the party gets going, you don't want to get caught with your pants down.
- Stainless steel fondue forks or bamboo skewers designed for cheese, chocolate, or hot oil cooking
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Color-coded fork handles for easier identification
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Small dinner plates sectioned for cooked and uncooked meat or seafood and for sauces and condiments
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Solid aluminum burner disc, to promote even heating
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Skimmers or wire spoons for cooking pieces of fish or vegetables
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Condiment set with removable stoneware bowls and stainless steel spoons
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Extra candles or gel fuel for extra burn time
Many fondue pots come with quite a few of these accessories, and it is more economical to purchase these pots with accessories included.
Successful Fondue Pots
Get dressed for the occasion. Accessories are inexpensive and enhance the dining experience. A fondue pot accessory that is optional and a bit more expensive is a tabletop grill for those who do not want to cook meat in oil or broth, and a Lazy Susan to provide better access at the table. Don't forget a cookbook, the way to endless recipes that will make each party an original event.
