Product Details
There are four commonly prepared types of fondue. They are cheese fondue, chocolate fondue, oil fondue (also known as meat fondue), and broth fondue.
Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in 18th century as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth. Sometime after World War II, Swiss cooks began cooking meat in hot oil as an alternative 1to their beloved cheese fondue - a kind of French-fried meat supper. It became known as fondue Bourguignon because the French-speaking Swiss are descended from the Burgundians. Another type of
Tip: The cooking oil should be heated in the metal fondue pot on top of the kitchen stove. The optimum temperature for frying the meat is 375ºF, although it can be cooked properly down to 360ºF. A deep-frying thermometer is an essential tool for telling when the oil has reached the frying temperature.
Product Features
- Best suited for meat fondues but can be used for cheese or chocolate fondues, just remove the splatter guard
- Provides even heat distribution, ideal for cooking at high and low temperatures - no hot spots
- Can be used on all heat sources
- Easy to clean
- Cast iron fondue pot
- Removable splatter guard
- Rechaud
- Fondue burner
- Wood base - dark brown finish
- 6 - 9½“ (24cm) forks – color coded
- Pot capacity: 1.6L / 1.6 QT (approx. 6 cups)
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