Cheese Fondue Without A Pot: A Simple Guide

Fondue is a quintessential Swiss dish that is perfect for colder months. It is a mouthwatering mix of warm melted cheese served with crusty bread, vegetables, or grilled sausages. While a fondue pot is convenient, it is not necessary. You can use a crockpot, double boiler, or a thick-based pot on low heat to make fondue. The key is to use gentle heat to avoid burning or seizing up the cheese. Here are some tips and tricks to make cheese fondue without a fondue pot.

Use a heavy-bottomed pan on a low heat

If you don't have a fondue pot, you can use a heavy-bottomed pan on a low heat to make cheese fondue.

First, rub the inside of your heavy-based pan with a clove of garlic, halved lengthways. You can discard the garlic or leave it in the pan – the choice is yours.

Next, add your wine to the pan and heat gently. It's important not to let the wine boil as the alcohol will evaporate.

Now, add your grated cheese to the hot wine, stirring well to ensure a smooth fondue. Add the cheese slowly, sprinkling in a small handful at a time, and stir constantly as it melts.

Once all the cheese has melted, you can add any spices or flavourings, such as nutmeg, pepper, or a splash of liquor like Kirsch or brandy. Keep stirring gently until your fondue is creamy and smooth.

It's important to note that you should never stop stirring when melting the cheese into the heated wine. This will ensure your fondue is rich, smooth, and lump-free.

Finally, transfer your fondue to a serving dish and enjoy with crusty bread, vegetables, or grilled sausages for dipping.

If your fondue starts to cool, simply return it to the stove and reheat over a low heat.

Keep the pan warm with tealights

Keeping the pan warm with tealights is a great way to enjoy your cheese fondue without a fondue pot. Here are some tips to help you achieve the best results:

Firstly, it is important to use a heavy-bottomed pan to make your fondue. This will help distribute heat more evenly and effectively. Keep in mind that you should always make the fondue on a hob and ensure it is hot when it reaches the table.

To keep the pan warm, you can try rigging up a trivet or a small stand to place the pan on. Place two to four tealights underneath the trivet, ensuring they are in a well-ventilated area to avoid any risk of fire. You can use unscented tealights for this purpose, which are easily available at most supermarkets or stores.

When using tealights, it is crucial to monitor them closely. Keep a close eye on the tealights to ensure they don't burn out, as this will affect your cooking time. Additionally, be cautious of any signs of black smoke or a phut-phut-phut sound, as this may indicate that the heat is being reflected back to the tealights, causing the wax to catch fire. Always have a larger pan or a metal lid ready to extinguish the flames if needed.

While tealights provide a gentle heat source, similar to a traditional fondue pot, it is important to note that they might not maintain a high enough temperature for an extended period. You may need to stir your fondue occasionally to prevent it from cooling down or sticking to the pan.

Lastly, for safety, always ensure that you have a fireproof surface or mat underneath your setup. Keep a safe distance from flammable objects, and never leave the lit tealights unattended.

Use a crockpot

How to Make Cheese Fondue Without a Fondue Pot: Crockpot Method

The key to making cheese fondue without a fondue pot is to use gentle heat. Crockpots are ideal for this as they cook food slowly at low temperatures. Here is a step-by-step guide to making cheese fondue in a crockpot:

Ingredients

• 1 cup of wine or beer
• 1 clove of garlic, smashed but left whole
• 1 and a half pounds of cheese, such as Swiss, Gruyère, or cheddar, shredded or cubed
• Cornstarch (optional)
• Bread, vegetables, or other dippers of your choice

Method

• Place all the ingredients, except the dippers, in the crockpot and stir to mix.
• Cover the crockpot and turn it on to a high heat setting.
• Leave the mixture to cook for an hour and a half, stirring every fifteen minutes or so. Remove the garlic clove after the first stir.
• Uncover the crockpot for the last few minutes of cooking to allow any excess moisture to escape.
• Before serving, give the fondue a final whisk to blend the ingredients.
• Serve the fondue with your chosen dippers.

Tips

• The wine or beer is an important ingredient as its acidity stops the cheese from becoming stringy or lumpy.
• Cornstarch can be added to thicken the fondue and prevent the cheese from clumping.
• Keep the crockpot on a low heat setting while you are eating to prevent the fondue from burning or seizing up.

Use a double boiler

Using a double boiler is one of the best ways to make cheese fondue without a fondue pot. This method provides heat in a way that is most similar to an actual fondue pot. The setup involves placing a rounded, heatproof bowl over a pan of boiling water. The simmering water in the pot will then indirectly heat the bowl, allowing for a very gradual melting process.

To start, add the wine and garlic to the bowl and stir constantly. Then, add the cheese in small batches, stirring out any lumps after each addition. This gradual process is key to achieving a smooth and creamy fondue.

If the fondue begins to cool, simply return the bowl to the double boiler setup and stir until it reaches the desired temperature again. It is important to keep the fondue warm throughout the meal, as it can solidify and become lumpy if it gets too cold.

Using a thick-based pot or bowl will help to achieve the best results when using the double boiler method. This setup provides gentle heat, similar to a traditional fondue pot, and prevents the cheese from burning or seizing up.

The double boiler method is a simple and effective way to make cheese fondue without a fondue pot, ensuring a delicious and lump-free fondue every time.

Use a thick-based pot

If you don't have a fondue pot, a thick-based pot is a great alternative. You can use a heavy-bottomed pan or a stove-safe fondue pot or large heavy saucepan.

Start by rubbing the inside of the pot with a clove of garlic, halved lengthways. You can either discard the garlic or leave it in the pan. Next, add your wine, and gently heat it on the stove, but do not let it boil as this will cause the alcohol to evaporate.

Now it's time to add the cheese. For a smooth fondue, it's important to grate the cheese beforehand and add it to the wine gradually, stirring well to ensure a smooth consistency. Keep the heat low and slow, and stir constantly to prevent lumps.

Once the cheese has melted, you can add other ingredients such as cornflour, spices, or a splash of liquor like Kirsch. Keep stirring to ensure your fondue stays smooth and doesn't stick to the pot.

When your fondue is ready, transfer it to a serving dish and enjoy with your favourite dippers! Keep the fondue warm by placing it on a hot plate or a trivet over a couple of tealights. Remember to stir occasionally to prevent it from sticking.

Frequently asked questions