Fondue

After taking David to the Melting Pot in Tulsa..he really decided he liked the food. Now he wants to get a nice fondue set. Does anyone have one that they can recommend? I have been looking at a La Cruset one...I want one that will stand up to a 3 course meal and keep it nice and hot.

I haven't actually tried the Le Creuset fondue set but I LOVE Le Creuset and it has never let me down.  Every single piece of Le Creuset I own works marvelously, I don't see why the fondue set wouldn't!  Good luck with whichever you pick!

June

I know some people who've been happy with Le Creuset, but I've never tried it personally (we've got a cheap Crate & Barrel set).  Whatever you do buy, make sure it's something that can withstand some serious scrubbing - burnt cheese is a b*tch to clean!

we do fondue all the time and I find that the most important thing is the fuel. 

If you do oil, it really has more to do with the food cooling the oil down and the fuel not being able to sustain the heat to the temp you want. 

Cheese is easy and doesn't need a lot of heat to keep it warm.  I have a teflon coated pot and it is easy to clean.

I have had a really hard time finding fuel here but I finally found some and tried it the other night and it worked really well.  It was from Switzerland and I've never seen it again.  YOu can get fuel on-line. 

We've never done broth but I would imagine it has some of the same problems as the oil - cold meat cooling the broth down, but you wouldn't need it as hot as the oil. 

 

I found one on Amazon that had a hotplate type heating but someone had bought it and gave it a bad rating. Will keep it all in mind!! Thanks!

I hava a Le Cruset and really like it.  I've had no problem finding the fuel to use with it as they sell it at the kitchen shop I bought the fondue pot from.  Keeping the cheese hot is no problem but the oil does have a tendendy to cool.  Make sure you have your oil very very hot before you bring it to the table.  Another tip is to make sure your meat is at room temperature.  Cold meat from the fridge will cool the oil very quickly. I am not sure that I know what you mean when you say you want it to stand up to a 3 course meal.  The hot chesse/oil should only be brought to the table when you are ready to use.
Anyway, good luck with the fondue.

We got the Le Creuset fondue as a wedding gift...hardly ever use it but when we have it's turned out really nice...you can't go wrong with Le Creuset i say.

I hava a Le Cruset and really like it.  I've had no problem finding the fuel to use with it as they sell it at the kitchen shop I bought the fondue pot from.  Keeping the cheese hot is no problem but the oil does have a tendendy to cool.  Make sure you have your oil very very hot before you bring it to the table.  Another tip is to make sure your meat is at room temperature.  Cold meat from the fridge will cool the oil very quickly. I am not sure that I know what you mean when you say you want it to stand up to a 3 course meal.  The hot chesse/oil should only be brought to the table when you are ready to use.
Anyway, good luck with the fondue.

Just I want to do a cheese course, clean it..then the meat and seafood in hot broth and then clean it and do a chocolate course in it....

That sounds yummy.  Be careful with the cheese though as it does have a tendency to burn a bit and stick to the bottom of the pan and believe me it is pretty difficult to clean, I usually leave mine to soak over night.  In Switzerland the burned crispy bit at the bottom is always the favorite part.  You can get packets of cheese fondue in Waitrose and they are very very good.  They are from Switzerland and are very authentic and so much easier than doing it from scratch.
I have never done the broth fondue, or steamboat, as they call it in southeast Asia.

Cheese fondue is a snap to make.  And better than the packaged stuff. 

Just I want to do a cheese course, clean it..then the meat and seafood in hot broth and then clean it and do a chocolate course in it....

Sounds to me like you need three fondue sets, MeShell! 

Also, for chocolate, you don't need a lot of heat.  Just get one of those cheap chocolate fondue sets that you use with a tea light. They actually work really well!   

I highly recommend a teflon coated pot because it is sooo much easier to clean! 

I am seriously leaning towards the Le Creuset. It does look nice. I think another trip the end of next month to another Melting Pot in Houston is in order.........you know experimental advice and testing!! Before I invest in a nice set!

Further to wanting a fondue set. I bought a Raclette last night that comes with a fondue pot suitable for cheese, oil, stock and choccie!

Can't wait to try it out!

mmmmmmmm..... raclette!