Fondue cooking involves dipping meats, bread, fruit and cake into sauces, oil or chocolate. The history of fondue originated with peasants living in Switzerland. Their main sources of sustenance were Gruyere cheese, wine and bread. The resourceful peasants melted the cheese and wine in a communal cooking pot and dipped in their bread. Fondue Bourguignon is the term applied to cooking cubes of meat in a fondue pot of hot oil. This style originated with the French. Chocolate fondue was an invention of Swiss chef, Konrad Egli. He introduced the concept at his restaurant in New York in 1964, which fueled the interest in fondue. Fondue was popular for home parties and dinners during the '60s and '70s and is enjoying a resurgence in popularity today.
Meat
Meat cubes are typically cooked in a stainless steel or cast iron fondue pot. The heat source can be butane or an alcohol burner. A higher temperature is necessary to properly cook the meat.
Chocolate
Chocolate fondue can be made in a ceramic, cast iron or stainless steel fondue pot. A typical heating source is a tea light or votive candle, sterno or butane. The temperature needs to be low enough not to scorch the chocolate.
Cheese
Cheese is the most versatile of the fondue ingredients and can be prepared in any variety of pot, with most heat sources. Votive candles and sterno are popular choices. The heat needs to be moderate to avoid burning the cheese.
Electric
Electric fondue pots offer the most versatility. Unlike other fuel sources, electric fondue sets allow you to set and maintain an even temperature. Electric fondue pots can be ceramic, cast iron or stainless steel.
caquelon
Caquelon is the original name of the traditional ceramic or earthenware fondue pots. For cheese, a glazed or nonstick caquelon offers the easiest cleanup.
Tags: cast iron, stainless steel, cast iron stainless, ceramic cast, ceramic cast iron