The Best Oils For Fondue: A Culinary Adventure

Fondue is a fun and interactive way to serve dinner, but choosing the right oil is essential for a safe and tasty meal. When selecting an oil for fondue, it is crucial to consider its smoke point, as the oil needs to be heated to a high temperature without smoking. Oils with high smoke points include peanut, canola, grapeseed, and safflower oil. While olive oil is a popular choice for its flavour, only extra virgin olive oil has a high enough smoke point for fondue. Other oils to consider are sunflower oil and avocado oil, which has a high smoke point and is a good choice for those with avocado allergies. When preparing an oil fondue, it is important to use the correct equipment, such as a copper, stainless steel, or cast iron pot, and to always put safety first.

Characteristics of oils used for fondue

Oils with high smoke points

When cooking fondue, it's important to use an oil with a high smoke point. This is because the oil needs to reach a high temperature of around 350-375°F (180-190°C) without smoking or burning.

• Avocado oil (refined): Avocado oil has a smoke point of 480-520°F (249-271°C), making it the plant-based oil with the highest smoke point. It's also one of the healthiest cooking oils due to its high percentage of oleic acid, a monounsaturated fat.
• Canola oil (refined): Canola oil has a smoke point of 400-475°F (204-246°C). It's a good option for fondue as it's flavourless and has health benefits such as lowering cholesterol.
• Grapeseed oil (refined): Grapeseed oil has a smoke point of around 420°F (216°C). It's a versatile option that is relatively healthy and has a slightly fruity flavour.
• Peanut oil (refined): Peanut oil has a smoke point of 450°F (232°C), one of the highest smoke points of all oils. It may impart a slightly nutty flavour to your food.
• Sunflower oil (refined): Sunflower oil has a smoke point of 440-450°F (227-232°C). It's a good option if you're looking for a neutral-tasting oil, and it's also rich in antioxidants and omega-3s.
• Virgin olive oil (unrefined): Virgin olive oil has a smoke point of 370-400°F (188-204°C). It has a fruity, bitter, and pungent peppery taste, depending on the type of olive used and its origin.
• Vegetable oil (unrefined): Vegetable oil has a smoke point of around 400°F (204°C).

Remember that the smoke point of an oil can vary depending on its quality, refinement process, and the type of heat used. Always check the smoke point of your chosen oil before using it for fondue.

Oils with low smoke points

When making fondue, it's important to use an oil with a high smoke point. Oils with low smoke points include:

Almond oil (unrefined)

Almond oil has a low smoke point of 225°F.

Flax seed oil (unrefined)

Flax seed oil also has a smoke point of 225°F.

Unrefined coconut oil

Unrefined coconut oil has a smoke point of 350-380°F.

Unrefined sesame oil

Unrefined sesame oil has a smoke point of 350°F.

Sunflower oil (unrefined)

Sunflower oil that hasn't been refined has a smoke point of 320°F.

Peanut oil (unrefined)

Unrefined peanut oil has a smoke point of 320°F.

Walnut oil (unrefined)

Walnut oil that hasn't been refined has a smoke point of 320°F.

Hemp seed oil

Hemp seed oil has a smoke point of 300-330°F.

When making fondue, it's best to avoid these oils, as they will start to smoke at relatively low temperatures. Instead, opt for oils with high smoke points, such as grapeseed oil, peanut oil, or canola oil.

Pots for oil fondue

When it comes to choosing a pot for oil fondue, there are a few things to consider. Firstly, it is important to use a pot made from a material that can withstand high temperatures. Pots made from cast iron, stainless steel, or copper are the best options. Avoid using stoneware or ceramic pots, as they can crack due to the high temperatures.

Secondly, it is recommended to use a pot with a splash guard to protect your guests and table from hot, bubbling oil. If your chosen pot does not have a splash guard, be sure not to fill it more than halfway to avoid any accidents.

Thirdly, the size of the pot will depend on the number of people you plan to serve. For a couple or a small group, a smaller pot with a capacity of around 1.5 quarts will suffice. For a larger group, consider a pot with a capacity of 3 quarts or more.

• Cuisinart Electric Fondue Pot: This electric fondue pot has eight heat settings, making it suitable for various types of fondue, including oil. It features a non-stick insert for easy cleanup and comes with eight colour-coded forks. However, the cord is a little short, and it is best suited for a smaller group.
• Nostalgia 1.5-Quart Stainless Steel Electric Fondue Pot: This electric fondue pot is a great budget option, offering eleven heat settings at an affordable price. It includes six colour-coded fondue forks and has a capacity of 1.5 quarts. However, the pot can wobble on its base, and the thin material heats up quickly and unevenly.
• Swissmar Lugano 9-Piece Cheese Fondue Set: This traditional-style fondue set features a 2-quart enameled cast iron pot with excellent heat retention. It comes with a wrought iron stand and six fondue forks. While it doesn't have temperature control, it is a beautiful and sturdy option that serves a group of four easily.
• Cuisinart 13-Piece Cast Iron Fondue Set: This cast iron fondue set is perfect for meat fondue, with a high heat tolerance and excellent heat distribution and retention. It has a capacity of 1.5 quarts and comes with six fondue forks. It is easy to clean and can be used with various types of fondue, including oil.
• Swissmar Sierra Iron Fondue: This gorgeous fondue set includes a 1.6-quart fondue pot with handles, a splatter ring, a stand, a fuel burner (fuel sold separately), and six forks. The heavy, thick enameled cast iron pot retains heat well at both low and high temperatures, making it suitable for meat fondue.

How to prepare oil fondue

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It's also a great way to get everyone involved in the cooking process! Here's a step-by-step guide on how to prepare a delicious and safe oil fondue:

Step 1: Choose the Right Oil

Not all oils are created equal when it comes to fondue. It's important to choose an oil with a high smoke point, as this will prevent smoking and unwanted flavours from developing. Good options include grapeseed oil, peanut oil, canola oil, and sunflower oil. These oils have high smoke points and are versatile, with mild or neutral flavours.

Step 2: Prepare the Meat and Dips

Cut your choice of meat (such as beef, chicken, or shrimp) into bite-sized cubes or slices. Keep the meat refrigerated until it's time to start cooking. Prepare at least three dips for your guests to enjoy with their cooked meat. Some popular options include sour cream and horseradish, white wine vinegar and sugar, and a variety of herbs and spices blended with olive oil.

Step 3: Set Up the Fondue Pot

Use a fondue pot specifically designed for high temperatures, such as one made from cast iron, stainless steel, or copper. Fill the pot with oil, ensuring it's no more than half to two-thirds full to prevent splattering. Place the pot on the burner and heat the oil to a temperature of 180 to 190 degrees Celsius (350 to 375 degrees Fahrenheit).

Step 4: Cook the Meat

Provide each guest with a fondue fork and instruct them to skewer a piece of meat. Place the meat into the hot oil and cook according to their desired level of doneness. For rare meat, cook for 25-30 seconds, 30-35 seconds for medium, and 45-60 seconds for well done. Remove the meat from the oil and allow it to cool briefly before dipping into the sauces and enjoying.

Step 5: Safety and Serving Tips

Always exercise caution when working with hot oil. Keep the meat dry, as any moisture can cause splattering. Use a fondue pot with a splash guard, or fill the pot no more than halfway if it doesn't have one. Ensure the electrical cord is out of the way to prevent tripping. Allow the oil to cool completely before handling or disposing of it. Serve the fondue with side dishes such as rice, salad, bread, and vegetables.

Tips for dealing with fondue oil

When dealing with fondue oil, there are several important tips to keep in mind to ensure a safe and enjoyable experience. Here are some detailed instructions to help you navigate the process:

Choosing the Right Oil:

Select an oil with a high smoke point, such as grapeseed, peanut, canola, or sunflower oil. These oils are versatile, flavourful, and less likely to produce smoke during the fondue process. Avoid oils with low smoke points like olive oil, as they can generate smoke and affect the taste of your fondue.

Oil Temperature and Volume:

Maintain the oil temperature between 180-190°C (350-375°F). Use a thermometer to monitor the temperature, and adjust the heat accordingly. Fill your fondue pot with oil, ensuring it does not exceed half to two-thirds of its capacity. Overfilling the pot can lead to dangerous splattering and spillage.

Food Preparation:

Always dry your ingredients thoroughly before adding them to the hot oil. Any water droplets can cause the oil to spit and bubble over. Cut your meat, seafood, and vegetables into bite-sized or evenly sized pieces to ensure even cooking. Avoid using frozen vegetables, as they can also cause the oil to boil over.

Safety Precautions:

Hot oil can be hazardous, so exercise caution and supervision, especially when children are present. Keep the fondue pot stable and away from the edge of the table. If using an electric fondue, ensure the cord is out of the way to prevent tripping. Always allow the pot to cool completely before handling and cleaning.

Dipping Sauces:

Provide a variety of dipping sauces to enhance the flavour of your fondue. It is recommended to have a minimum of three dips to cater to different tastes. Some popular options include garlic butter, sour cream, and custom mixes of condiments.

Fondue Pot Type:

Use a fondue pot made from cast iron, stainless steel, or copper. These materials can withstand high temperatures without cracking. Look for a pot with a splash guard to protect against hot oil splashes. If your pot lacks a splash guard, fill it no more than halfway with oil.

Frequently asked questions