The Best Oils For Your Fondue Pot

Fondue is a fun and interactive way to enjoy a meal with friends and family. When it comes to choosing the right oil for your fondue pot, it's important to select an option with a high smoke point to ensure safety and flavour. While olive oil is delicious, its low smoke point makes it unsuitable for fondue. Instead, consider using canola oil, which is inexpensive, neutral in flavour, and has a high smoke point. Peanut oil, grapeseed oil, avocado oil, rice bran oil, sunflower seed oil, and coconut oil are also good choices. Remember to fill your fondue pot with oil no more than halfway to prevent overfilling and potential spills. Now you're ready to safely enjoy your fondue!

Oil fondue pots and equipment

When it comes to oil fondue pots and equipment, there are a few key things to keep in mind. Firstly, it is important to choose a pot that can withstand very high temperatures without cracking. Hot oil fondue pots are typically made from stainless steel, copper, or cast iron. It is important to note that ceramic pots are not suitable for hot oil fondue.

When filling your fondue pot with oil, do not fill it more than halfway. The oil will expand and bubble when heated, and overfilling the pot can create a dangerous mess. It is also crucial to maintain the right oil temperature. Use a thermometer to ensure the oil is hot enough, and adjust the heat as needed. When heating the oil, allow it to heat up for 10-15 minutes before testing its readiness by placing a piece of cubed bread into it. If the bread browns in less than a minute, the oil is ready.

In addition to the fondue pot, you will need fondue fuel, a fondue burner, fondue forks, and fondue plates. Make sure to choose the right type of fuel for your fondue pot and always store it away from children and pets. Fondue forks have two or three prongs and long handles to prevent burns. Fondue plates have several compartments for dips, raw and cooked meat, or side dishes.

If you're looking for a versatile option, electric fondue pots can be used for all types of fondue and are a great choice for beginners. Simply plug it in, set the temperature, and enjoy. However, it's important to consider the length of the power cord and ensure it's long enough to reach your dining area.

Best oils for fondue

When it comes to choosing the right oil for fondue, it's important to select one with a high smoke point to ensure safety and good flavour. While olive oil is delicious, it's not ideal for fondue because of its strong flavour and low smoke point. Here are some of the best oils to use for fondue:

Canola Oil

Canola oil is a popular choice for fondue because it is inexpensive, has a neutral flavour, and boasts a high smoke point. It's a good option for those who don't want the oil to overpower the flavours of the food being cooked in it.

Peanut Oil

Peanut oil is another excellent option for fondue due to its high smoke point. It's a common choice for deep frying and has a neutral flavour, making it versatile for various dishes.

Grapeseed Oil

Grapeseed oil is a healthy option with a high smoke point, making it suitable for fondue. It has a subtle flavour that won't overpower your food and is rich in antioxidants and vitamin E.

Sunflower Seed Oil

Sunflower seed oil is a good choice for fondue because of its high smoke point. It's also rich in vitamin E and has a neutral flavour, making it a versatile option for cooking various dishes.

Avocado Oil

With a smoke point of 520°F (270°C), avocado oil is an excellent choice for hot oil fondue. It's a healthy option and has a subtle flavour that won't interfere with the taste of your food.

Rice Bran Oil

Rice bran oil has a smoke point of 450°F (232°C), making it suitable for hot oil fondue. It's a healthy option, and its mild flavour won't overpower your food.

When preparing a hot oil fondue, it's crucial to use the right equipment and always prioritise safety. Use a copper, stainless steel, or cast iron fondue pot, and ensure the area around the pot is clear of any flammable materials. Always supervise children and keep them safe from the fondue pot to prevent accidents.

Oil temperature and safety

Oil Temperature Control:

• Heat oil to a temperature between 180-190°C (350-375°F). Use a deep-frying thermometer for accuracy.
• Allow the oil to heat up for about 10-15 minutes before testing its readiness.
• Test the oil's temperature by placing a piece of cubed bread into it. If the bread browns in less than a minute, the oil is ready.
• Maintain the right oil temperature by balancing the amount of food added to the pot with the time given for the oil to recover.
• Avoid covering more than 60-70% of the pot's surface with food.
• If using ingredients straight from the fridge, put them in the pot together with room-temperature ingredients to manage the oil temperature better.

Safety Tips:

• Always use a fondue pot made from copper, stainless steel, or cast iron for oil fondue. Do not use ceramic or stoneware pots.
• Choose a pot with splash guards or curvature at the top to prevent hot oil splatters.
• Never fill the pot more than halfway with oil, as it will expand and bubble when heated.
• Ensure the pot is stable and placed on a level surface to avoid accidental spills.
• Keep the pot out of reach of children and supervise them at all times.
• Be cautious when using electric fondue pots. Keep the cord safely out of the way to prevent tripping hazards.
• Always use separate plates and utensils for raw and cooked foods to avoid cross-contamination.
• Keep cooking skewers/forks separate from eating utensils.
• Allow cooked meat and vegetables to cool off before consuming. Use regular forks for eating, as fondue forks will be extremely hot.
• Avoid adding salt to meat or vegetables before dipping them into the oil, as salt can cause splattering.
• If using different types of meat, keep them separated to prevent contamination or salmonella.
• Be extremely careful when pouring hot oil into the fondue pot and when handling the pot to avoid burns and spills.

Foods to cook in an oil fondue

When it comes to selecting the right oil for your fondue pot, it's crucial to choose a neutral oil with a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil. These oils are ideal because they have a neutral flavour and a high smoke point, ensuring both safety and flavour.

Now, let's talk about the fun part: the foods you can cook in an oil fondue! Here are some mouth-watering ideas to get you started:

Meats

Meat is a popular choice for oil fondue, and it's important to ensure that it is dry before adding it to the hot oil. Here are some specific options:

• Steak: Cut into bite-sized pieces, steak is a classic choice for oil fondue. It can be cooked to your desired level of doneness, whether rare, medium-rare, or well done.
• Chicken: While some people use chicken for oil fondue, it's important to note that Chef Ben Kelly recommends sticking with beef or other meats that are less likely to cause problems if slightly undercooked.
• Pork: If you do choose to use pork, opt for a lean cut like tenderloin or loin chops, as fatty cuts may not render properly in the oil.
• Lamb: Lamb is a tasty alternative to beef and can be cooked similarly.
• Bison: For something a little different, bison is a great option and can be cooked in the same way as beef.
• Shrimp: Shellfish like shrimp is an excellent choice for oil fondue. Just make sure to peel and devein them before cooking.
• Scallops: Scallops are another delicious option for seafood lovers.

Vegetables

The options for vegetables are endless! Just remember to avoid frozen vegetables, as they can cause the oil to boil over. Here are some specific ideas:

• Potatoes: Precut and parboil potatoes before adding them to the oil fondue to ensure they cook through. Waxy potatoes, like yellow potatoes, tend to work better.
• Broccoli: Cut into small florets, broccoli is a healthy and tasty option for oil fondue.
• Cauliflower: Like broccoli, cauliflower florets are a great choice for dipping into the hot oil.
• Zucchini: Cubed zucchini works well and adds a nice variety to your fondue spread.
• Mushrooms: Button or cremini mushrooms are a good choice, but remember to keep them dry before adding them to the oil.
• Carrots: Carrot slices can be cooked in the oil fondue but may take a little longer to soften.
• Green Beans: Fresh green beans can be a crunchy and colourful addition to your fondue.

Remember, the key to a successful oil fondue is to have a variety of foods to cook and dip, so feel free to experiment with different combinations!

Dipping sauces for an oil fondue

When it comes to dipping sauces for an oil fondue, the options are endless. You can provide a variety of sauces to allow your guests to mix and match different flavours and create unique combinations. Here are some ideas for dipping sauces to serve with your oil fondue:

Aïoli Dip

In a small bowl, combine 1/2 cup mayonnaise and garlic. Then, using a wire whisk, beat in olive oil and salt until well blended.

Curry Dip

In a small bowl, combine mayonnaise, curry powder, lemon juice, and any other desired spices. Blend well until smooth and creamy.

Horseradish Sauce

In a small bowl, combine prepared horseradish, mustard, Worcestershire sauce, and other desired ingredients such as sour cream or lemon juice. Blend well and adjust the quantities to taste.

Steak Sauce

In a small bowl, combine Dijon mustard, Worcestershire sauce, garlic salt, and other desired ingredients such as olive oil or lemon juice. Blend well and adjust the quantities to taste.

Garlic Butter

In a small bowl, mix softened butter with chopped garlic and chives. You can also add other ingredients such as melted butter, lemon juice, or white wine vinegar to taste.

Béchamel Sauce

In a double boiler, combine vinegar, water, and pepper. Add egg yolks and stir constantly. Slowly add butter, stirring as it thickens. Finally, add lemon juice, tarragon, salt, and pepper to taste. If the sauce becomes too thick, you can thin it out with a few drops of water.

Other Ideas

You can also offer a selection of premade sauces such as Asian, Cajun, or salsa. Additionally, you can get creative and experiment with different combinations of sauces and condiments to create custom dips. Herbs and spices such as chopped chives, parsley, cilantro, or paprika can also be provided to allow your guests to add their own finishing touches to their dips.

Frequently asked questions