Fondue Pot

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Which one should you buy?

For most homes, an electric pot with a proper temperature dial is the easiest way to do fondue, because it holds the heat steady while everyone dips and natters. Here's what I'd point you to:

Fondue is one of the friendliest ways to eat. Everyone gathers round, dips, laughs and takes their time. Nobody is stuck in the kitchen, and nobody minds if a bit of bread goes for a swim.

An electric pot makes it easy. You set the temperature and it holds it, with no flame to fuss over and no little burner running out halfway through the evening.

Cheese, chocolate, broth or oil: what the heat is doing

Each kind of fondue wants a very different temperature, and that's why the dial matters.

Cheese wants gentle heat. Cheese is a mix of protein, fat and water. Heat it too hard and the proteins tighten into rubbery strings while the fat leaks out, and you're left with a greasy, stringy mess. A splash of acid (usually dry white wine and a little lemon) and a dusting of cornstarch help hold it all together, and low heat keeps it smooth.

Chocolate is even fussier. Too hot and it turns thick and grainy, so keep it on the lowest setting.

Broth and oil are for cooking raw meat, fish or vegetables at the table, so they need real heat that stays put when cold food goes in. That's where an electric pot beats a little burner hands down.

Cuisinart fondue set at a glance

What to look for in a fondue pot

• A real temperature control. Low for cheese and chocolate, higher for broth or oil. A pot with only "on" is a pot for chocolate only.

• A nonstick or ceramic inside. So melted cheese doesn't weld itself to the bottom.

• Enough room. About 3 quarts suits six to eight people. A small pot is fine for two.

• A fork ring. It keeps the forks from sliding into the pot and stops the tangle of elbows.

• Enough forks. Ideally one per person, in different colours so nobody nicks yours.

• Parts that wash easily. A bowl that lifts off the base and a probe that unplugs make the morning after much kinder.

The Cuisinart covers all of that, and the steady heat is what makes oil and broth fondue possible.

Who it suits, and who should skip it

Good for you if

• You love having people round and want a dinner that cooks itself at the table

• You want to do cheese, chocolate and hot oil or broth with one pot

• You'd rather not fiddle with burner fuel

Skip it if

• You'll only ever do chocolate for two: the little Nostalgia pot is plenty

• You're short on cupboard space and might use it once a year

• You want the classic cheese-only experience: a ceramic pot over a burner has real charm

How to get the best from it

Smooth cheese fondue

Rub the pot with a cut clove of garlic. Warm a glass or so of dry white wine with a squeeze of lemon on a low setting. Grate the cheese (Gruyère and Emmental are classics), toss it with a spoonful of cornstarch and add it a handful at a time, stirring in a figure of eight as it melts. Keep the heat low. If it starts to look stringy or oily, turn it down and add a splash more wine and a pinch more cornstarch.

Chocolate fondue

Warm some cream on the lowest setting, then stir in chopped chocolate until it's glossy. Strawberries, banana, marshmallows and chunks of cake all go beautifully.

Broth or oil fondue

Cut meat and fish into thin, bite-size pieces so they cook through quickly, and pat everything dry. Use the dipping fork only for cooking; move each piece to a plate and eat with your own fork. Chicken must be cooked right through to 165°F, so cut it small and give it time. Thin slices of beef, prawns and vegetables are easier.

Cleaning and safety

• Hot oil is the big one. Never fill above the maker's maximum line, keep water well away (it makes oil spit), and keep children back from the pot.

• Mind the cord. Run it where nobody can trip over it or catch it with a sleeve. A tugged cord can pull a pot of hot oil off the table.

• Raw and cooked don't mix. Cooking forks for raw meat, your own fork for eating.

• Look after the nonstick. Wooden or silicone tools for stirring; don't scrape the inside with the metal forks.

• Washing up: let it cool, unplug and remove the probe, then wash the bowl. Never put the probe or base in water.

The one rule

With hot oil on the table, the cord stays tucked away and the little ones stay back. Every time.

Questions people ask

Why is my cheese fondue stringy or oily?

Almost always too much heat. Turn it down, add a splash of wine or lemon juice and a little cornstarch, and stir gently.

Can you use an electric fondue pot for oil?

Yes, if the maker says so, as Cuisinart does for this one. Keep below the fill line and use a light, neutral oil.

What do you dip in cheese fondue?

Cubes of crusty bread, little boiled potatoes, apple and pear slices, broccoli, cornichons and cured meats.

How many people does a 3-quart fondue pot serve?

Around six to eight comfortably, which is why it comes with eight forks.

Can I make fondue without a fondue pot?

You can melt cheese fondue in a heavy saucepan on the stove, but it will cool and set at the table. The pot is what keeps it lovely and runny.

More for the table

Finish with chocolate fondue and fruit, or browse my Dessert recipes.

Updated October 2026. Prices change often, so check before you buy.