Keeping fondue warm
It’s chilly out. Fondue time!
I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled cast iron pot on a trivet, warmed by a tea candle or two.
Do you think this would keep my fondue at the right consistency?
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A small fuel burner like this would work great:
www.amazon.com/Swissmar-KF-63011-Fondue-Burner/dp/B000UM2X76
Both the implement and the fuel are pretty cheap.
Otherwise a portable burner, either electric or gas is great and you can use your regular pots and pans:
www.amazon.com/Courant-Electric-Countertop-Hotplate-Portable/dp/B07CZ67Y7Y/
If you eat a lot of fondue, a dedicated fondue maker is my implement of choice:
www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48
Gas ones are pretty common in thrift shops too.
I have a setup similar to what you're proposing, except made for fondues. It works very well, except it is set up for 4 tea candles. 1 or 2 is not sufficient unless you have a very small pot or eat very quickly. 4 candles keeps it at the right temperature for ~1.5 hours. Using a cast iron pot is also optimal since they retain heat so well. If you're preparing a fondue fairly quickly I would recommend preheating the pot in the oven to make sure it's warm through before starting.
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