Metal Pots For Cheese Fondue: Do Or Don't?

Fondue is a quintessential Swiss dish that conjures up images of alpine ski huts, deep snow, and cold weather. While it is most often associated with cheese, it can also be made from chocolate, tomatoes, and even oil. Cheese fondue is usually made in a heavy-bottomed pot on a stovetop and then transferred to a fondue pot to keep it warm and melted. While a fondue pot is ideal, you can make fondue in a non-stick pot or a heavy-bottomed pan on a stovetop. Metal pots are not recommended as they do not distribute heat evenly, and cheese or chocolate fondue can scorch. However, some stainless steel pots are sold with a porcelain insert to be added when using cheese or chocolate.

The best types of metal pots for cheese fondue

Metal pots are made from a variety of materials, each with its own advantages and disadvantages. Here are some of the best types of metal pots for making cheese fondue:

Stainless Steel

Stainless steel is a durable and attractive option for cookware. It is dishwasher, oven, and broiler safe. However, it is a poor conductor of heat, so it is often combined with other metals such as copper or aluminum to improve its heat conduction. Stainless steel is a good choice for a fondue pot as it is durable and easy to maintain. It can also be used with induction cooktops, which are becoming increasingly popular.

Copper

Copper is an excellent heat conductor and is highly responsive to temperature changes, making it a favourite among professional chefs. It heats up quickly and cools down just as fast when removed from the heat, giving you maximum control over the application of heat. Copper is also beautiful and maintains its value well. However, copper is a precious metal, so pots made from it tend to be expensive. Additionally, copper is not compatible with induction cooktops unless it has a reinforced base.

Aluminum

Pure aluminum is the second-best heat conductor after copper. It is inexpensive, lightweight, and responsive, making it a good alternative to stainless steel in terms of price and weight. However, natural aluminum can react with acidic foods, imparting a metallic taste and dull grey tint. To address this issue, aluminum cookware is often lined with a non-stick coating, clad with stainless steel, or anodized to improve durability and prevent reactions with food. Aluminum is a good choice for a fondue pot if you're looking for something lightweight and responsive, but keep in mind that it might not be compatible with induction stovetops.

Cast Iron

Cast iron is a poor conductor of heat, but its self-regulating nature makes it a preferred material for dutch ovens, fry pans, griddles, and grill pans. It is exceedingly durable and resistant to warping, denting, and chipping. Cast iron cookware is available in its natural state or coated with enamel, with both options cooking similarly. Natural cast iron is more affordable but requires seasoning to protect it from rust, while enameled cast iron is maintenance-free and easier to clean. Both types of cast iron are very heavy, so make sure you are comfortable with the weight before choosing this option.

How to prepare the cheese

Preparing the cheese is a crucial step in making a smooth and delicious fondue. Here is a step-by-step guide to ensure your cheese fondue turns out perfectly:

Choose the Right Cheese:

Select good-quality, creamy cheeses that melt smoothly. Traditional Swiss cheese fondue uses a blend of firm, mountain-style cheeses like Gruyere, Swiss cheese, and Gouda. Other excellent options include Fontina, Emmentaler, Comte, Raclette, and Vacherin. Avoid stringy cheeses like mozzarella or cheddar.

Grate the Cheese:

Grate the cheese instead of chopping it to ensure quicker melting and a smoother fondue. You can use a food processor with a grater blade or a coarse box grater for this step.

Toss the Cheese with Cornstarch:

Coat the grated cheese with cornstarch or flour. This step helps stabilize the fondue, prevents clumping, and ensures a smooth texture. Toss the cheese and cornstarch together thoroughly until all the cheese pieces are coated.

Add the Cheese Gradually:

When adding the cheese to the simmering liquid, do it slowly, a little at a time. Add a small handful at a time, stirring constantly and waiting for each addition to melt before adding more. This step is crucial for achieving a smooth and creamy fondue.

Stir Constantly:

While adding the cheese, keep stirring continuously. This prevents the cheese from clumping or becoming stringy. A constant, gentle stir will help you achieve the desired smooth and creamy texture.

Control the Temperature:

Avoid overheating the cheese after it has melted. Keep the temperature low enough to maintain the warmth of the fondue without causing the cheese to ball up or separate. Serve the fondue warm, as it tends to get stringier as it cools.

By following these steps and choosing the right cheese and utensils, you'll be well on your way to creating a mouthwatering cheese fondue that your guests will love!

The importance of temperature control

Temperature control is crucial when making cheese fondue, as it directly impacts the texture and taste of the final product. Here's why temperature control is essential:

Preventing Clumping and Stringiness

The key to a smooth and creamy fondue is to avoid overheating the cheese after it has melted. Cheese tends to clump up and separate at higher temperatures, resulting in a lumpy and stringy consistency. By maintaining a gentle heat, you prevent the cheese from balling up and ensure a silky texture.

Maintaining the Right Consistency

Fondue should be served warm to prevent it from becoming stringy and tough. Keeping the fondue at the right temperature ensures that it remains in a fluid state, making it easy to dip and coat your chosen foods. A fondue that is too cold will not only affect the texture but also the overall dining experience.

Cooking the Cheese Evenly

When making fondue, it's important to add the cheese gradually and stir constantly to ensure even melting. By controlling the temperature and adding the cheese in small amounts, you prevent the cheese from burning or scorching, creating a uniform and consistent fondue.

Adjusting the Consistency to Your Preference

Temperature control also allows you to adjust the consistency of your fondue to your liking. If it becomes too thick, you can add a bit more liquid (wine or beer) to thin it out. Conversely, if it's too thin, you can add more cheese to thicken it. This flexibility ensures you achieve your desired texture.

Suiting Different Types of Pots

Different types of fondue pots, such as ceramic, stainless steel, or electric, have varying heat conduction properties. Temperature control is essential to account for these differences and ensure the fondue stays at the optimal temperature. For instance, stainless steel pots conduct heat quickly and can create hot spots, requiring more careful temperature management.

What to serve with fondue

There are tons of options when it comes to cheese fondue side dishes. Here are some ideas of what to serve with fondue:

Bread

Bread is the most popular dipper for cheese fondue because it soaks up the warm cheese and creamy flavours. There are many options to choose from, such as French baguettes, sourdough, breadsticks, bagels, croutons or pretzels. Whichever bread you choose, be sure to toast it first slightly so it doesn't fall apart in your fondue.

Crispy Potatoes

Pairing your fondue with crispy potatoes provides the same gooey, savory, rich combination as cheese fries. You can get creative and make homemade french fries, roasted or baked potatoes, or potato chips. If you opt for potato chips, you might also want to try tortilla chips for homemade cheesy nachos.

Fruits

It may seem like an unlikely pairing, but fruits taste surprisingly delightful with cheese fondue dip, especially apples. You can cut apples into slices and lay them out for guests to dip as they see fit. The crunchy, crisp tartness of an apple is a perfect match when paired with melted cheese, and it makes for a delicious snack or appetiser.

Broccoli

If you’re looking for some veggie options for your cheese fondue, you can’t go wrong with broccoli. It’s an excellent option for adding a bit of freshness and a little kick of healthy nutrition to this cheese feast meal. You could choose to serve broccoli raw or steam it first to give it a smoother taste.

Peppers

Peppers go great with just about anything, and cheese fondue is no exception. You can use a mixture of green, red and yellow peppers to add a little colour and extra flavour to this savory cheese dish. It’s also helpful to slice the peppers into thin, long slices, making them easier to dip without skewers.

Meat

Meat is another great option to serve with fondue. Meatballs, sausage, poached chicken, steak, and seafood like shrimp are all tasty additions to a fondue meal.

The history of fondue

Fondue is a Swiss dish, typically consisting of melted cheese and wine, served in a communal pot over a portable stove. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen" or "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

In the 1950s, the term "fondue" was generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid-1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. Fondue was popularized in North America in the 1960s, and in the US in the 1960s and 1970s, along with other foods made in chafing dishes.

Frequently asked questions