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Nov 10, 2004 09:51 AM

ISO Fondue Pot

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I want a fondue pot for Christmas. I am mostly interested in making cheese and chocolate fondue. Should I ask for a ceramic/electric model and avoid the sterno complications? Which model would you recommend? Thanks.

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  1. Go for an electric non-stick option. Non-stick is key, because cleaning out the crusted layer of browned cheese at the end (especially if you left it for a few hours because you wanted to talk to your guests) is a huge pain. The electric part makes it easy to adjust the temperature so it doesn't get too hot for chocolate. I have a model by West Bend which I like a lot.

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    1. re: Jujubee

      I used my ancient Farberware electric frying pan for chocolate fondue for many years. The adjustable temperature is a plus, and it's immersible so that clean up is easy. Maybe not as authentic or attractive as a fondue pot, but it sure got the job done.