Origins and Uses
Though it's now a staple gift for weddings and holidays, the fondue pot has humble origins. It was originally known as a "caquelon" in 18th century Switzerland and was the source of many communal meals during the Swiss winters. The traditional fondue pot is a large ceramic or clay vessel into which enough food can be placed to serve many people.
Heating and Cooking
The contents of a fondue pot (fatty solid foods such as chocolate or cheese or cooking wines or oils) are heated by the pot, which is usually placed over a heat source such as a flame or oven burner. The heat transfers to the pot, which then melts the solid foods without burning them or makes the liquids hot enough to cook other foods that are placed in the pot.
Types and Variations
Fondue pots that heat oils for cooking meats are typically made of iron, copper or other metals that retain heat better than ceramics. Traditional fondue pots typically rest on a holder that comes with a candle or other source of heat to keep the contents of the pot in a liquid state. An electric fondue pot needs no external source of heat once plugged into an outlet, and can keep its contents warm throughout the meal.
Serving
A fondue pot becomes the center of a group meal, as people put bread, meat or other foods on the end of a special fondue fork and stick it into the pot to cook or absorb its contents. The forks are usually specially treated to resist the heat coming from the fondue pot and its contents. Some special fondue pots are built into a fountain which streams melted chocolate for special occasions, such as weddings.
Tags: keep contents, other foods, solid foods, source heat, special fondue