Creative Fondue Pot Substitutes For Your Next Melty Feast

If you don't have a fondue pot, there are still plenty of ways to make a delicious, lump-free fondue. For cheese fondue, you can use a small ceramic dish or cast-iron pot. These materials retain heat well and are thick, so they're ideal for serving fondue. You could also use a crockpot, a thick-bottomed pot on the stove, a double boiler, or even a microwave. If you're making a broth or hot oil fondue, you will need a heat source like an electric burner, hot pot, or Instant Pot. To keep your fondue warm while serving, you can use tealights, a baking dish with a baking sheet, a plug-in hot plate, or a DIY tin can stand.

Slow cooker/crockpot

If you don't have a fondue pot, a slow cooker or crockpot is a great alternative for making fondue. Here are some tips and instructions for using a slow cooker/crockpot to make fondue:

Advantages of Using a Slow Cooker/Crockpot for Fondue:

• Convenience and ease: A slow cooker/crockpot offers a modern adaptation to the traditional method of melting cheese in a communal pot over a flame. It is more convenient and easier to use than a traditional fondue pot.
• Temperature control: Most slow cookers/crockpots have adjustable temperature settings, allowing you to control the heat more precisely. This can be especially useful when melting cheese, as it requires a constant and low temperature to avoid overcooking or burning.
• Capacity: Slow cookers/crockpots typically have a larger capacity than traditional fondue pots, making them ideal for serving a larger group of people.

Step-by-Step Guide to Making Fondue in a Slow Cooker/Crockpot:

• Prepare the ingredients: Gather your choice of cheese (such as Swiss cheese, Gruyère, or cheddar), a dry white wine (such as Sauvignon Blanc or Pinot Gris), cornstarch, and any additional spices or flavourings (such as garlic, nutmeg, or cayenne pepper).
• Grate the cheese: For a smoother fondue, grate the cheese instead of chopping it. Grated cheese melts faster and more evenly. You can use a box grater, a microplane grater, or the grater blade of a food processor.
• Toss cheese with cornstarch: Combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces. This helps thicken the fondue and prevents the cheese from clumping.
• Heat the liquid: In the slow cooker/crockpot, heat the white wine, garlic, and any other desired spices or flavourings. You can also use chicken or vegetable stock instead of wine.
• Add the cheese gradually: Slowly add the cheese to the simmering liquid, stirring constantly between each addition. This ensures a smooth and creamy fondue. Avoid adding all the cheese at once, as it can make the fondue lumpy.
• Stir in additional flavourings: Once the cheese is fully melted and combined, you can stir in additional flavourings such as brandy, cognac, or cherry brandy for an extra note of flavour.
• Prepare dippers: While the fondue is heating, prepare an assortment of bite-sized dipping foods such as bread cubes, apples, vegetables (such as broccoli, cauliflower, or carrots), cooked meats (such as sausage or shrimp), or even roasted baby potatoes.
• Serve and enjoy: Transfer the fondue to a fondue pot or serve directly from the slow cooker/crockpot. Provide fondue forks or wooden skewers for your guests to dip their chosen foods into the melted cheese.

Tips for Success:

• Use good-quality cheese: The quality of the cheese directly impacts the taste and texture of the fondue. Opt for a buttery, creamy cheese that melts smoothly, such as fontina, Gruyère, or gouda.
• Avoid overcooking: Keep an eye on the temperature and stir frequently to avoid overcooking the fondue. Fondue should be creamy and smooth, not lumpy or grainy.
• Keep it warm: To maintain the ideal consistency, keep the fondue warm in the slow cooker/crockpot set to a low temperature. If the fondue starts to thicken, you can add a small amount of wine or milk to restore its creamy texture.

Thick-bottomed pot on stove

If you don't have a fondue pot, a thick-bottomed pot on the stove is a great alternative. Here's how to use one for your next fondue party:

First, gather your ingredients. For a classic Swiss cheese fondue, you'll need a mix of traditional, firm mountain-style cheeses like Gruyere, Emmental, and Appenzeller. You can also add some wine, garlic, lemon juice, and mustard for extra flavour.

Next, prepare your thick-bottomed pot. These pots are ideal for fondue because they distribute and retain heat evenly, keeping your fondue at a consistent temperature throughout the meal. Place the pot on the stove and turn it on to a low to medium heat setting. You want to make sure the pot is heated gradually and doesn't get too hot too quickly.

Now, it's time to start making your fondue! Grate your chosen cheeses and toss them with cornstarch to prevent clumping. Then, add some wine, garlic, and lemon juice to the pot and bring it to a simmer. Slowly add the cheese to the pot, a little at a time, stirring constantly to ensure a smooth fondue. Once all the cheese has melted, stir in any additional ingredients like mustard, nutmeg, or a splash of brandy.

Finally, it's time to serve your fondue. Arrange an assortment of bite-sized dipping foods on a platter, such as bread cubes, apples, steamed vegetables, or cooked meat. If needed, carefully pour the fondue into a separate fondue pot to keep it warm. Provide your guests with fondue forks or skewers, and let them start dipping!

Using a thick-bottomed pot on the stove is a simple and effective way to enjoy fondue without a dedicated fondue pot. Just remember to keep the heat low and steady, and your fondue should stay perfectly melted and delicious throughout your meal.

Broiler option in oven

If you don't have a fondue pot, you can use your oven's broiler to make fondue-like cheese in a flash. Here is a step-by-step guide on how to make "cheater's fondue" using your oven's broiler:

Step 1: Prepare the Oven and Baking Tray

• Place your oven rack on the highest shelf and preheat the broiler.
• Line a sheet pan or tray with foil.

Step 2: Prepare the Cheese

• Choose a creamy cheese with a thick but soft rind, such as Brie, Camembert, Swiss, Gruyere, or Gouda. Avoid saltier cheeses with little moisture, such as Parmigiano Reggiano, as they won't melt properly and may burn easily.
• Slice through the cheese horizontally to produce two identically sized discs. Use a soft cheese knife with holes in the blade to prevent soft cheeses from being crushed.

Step 3: Broil the Cheese

• Place the cheese discs on the prepared baking tray and put them under the preheated broiler.
• Exercise caution and keep a close eye on the cheese as it can quickly go from melty to a smoky mess. A couple of quick minutes should be enough to get your desired consistency.

Step 4: Serve the Fondue

• Carefully transfer the melted cheese from the baking tray to a serving plate or cheese board. A mini cast-iron skillet makes for an eye-catching serving dish.
• For a simple dessert twist, top the melted cheese with berries instead of dipping fruit into the fondue.
• For a savoury option, stuff or top the cheese with aromatics such as rosemary, thyme, or garlic.
• Serve with traditional chunks of toasted stale bread for dipping. Smear the bread with a cut clove of garlic for extra flavour.
• Alternatively, consider serving with boiled potatoes, deli meats, pearl onions, carrot batons, spears of radicchio, or spicy radish.

Double boiler

If you don't have a fondue pot, a double boiler is a great alternative for making fondue. The double boiler provides indirect heat to the food, preventing it from burning easily. It is also useful for melting chocolate.

• Use gentle heat: Keep the heat low and steady to avoid burning the cheese or causing it to seize up.
• Add wine or other liquids: The acid in wine helps keep the cheese smooth and prevents it from becoming stringy. You can also use beer or stock instead of wine.
• Grate the cheese: Grating the cheese ensures quicker melting and a smoother fondue.
• Stir constantly: Add the cheese gradually, stirring constantly to prevent lumps and ensure a smooth consistency.
• Use a thick-based pot: This will produce the best and most foolproof results.

By following these tips, you can create a delicious and lump-free fondue using a double boiler instead of a traditional fondue pot.

Microwave

A microwave is a great alternative to a fondue pot when it comes to melting chocolate for your fondue. You can melt the chocolate in the microwave in just a few minutes, and then transfer it to a fondue pot or serving dish. This method is quick and easy, and it ensures that your chocolate fondue is smooth and warm.

If you are making chocolate fondue, you can also prepare the chocolate ahead of time and then rewarm it gently in the microwave when you are ready to serve it. This can be done in 30-second intervals, stirring after each interval, until the chocolate is smooth and warm.

For cheese fondue, you can use the microwave to melt the cheese, but it is important to note that you will need to keep a close eye on it and stir it frequently to prevent overheating or burning. The process of making cheese fondue in the microwave is similar to that of chocolate fondue. You will need to heat the cheese in short intervals, stirring frequently, until it reaches the desired consistency.

The microwave is a convenient option if you don't have a fondue pot, as it requires minimal preparation and clean-up. It is also a quick method for melting chocolate or cheese, making it ideal for last-minute fondue cravings or time-constrained gatherings.

Frequently asked questions