Fondue Pots -- Electric or Something Else?

[CindyJ]

I need to shop for a fondue pot for a gift, and I know nothing about them. Should I get an electric one, or one that's a little more versatile (moveable) that's heated by candle-power or sterno? Do you have a particular recommendation? Thanks!

[Caralien]

It depends on what you're going to use it for.

Cheese? Chocolate? Oil or broth for meat?

The candle ones seem to be good for heating scented items like potpourri; I don't see their purpose.

I like the kitschy enameled ones from the 70's which used fuel--better for cheese or chocolate. My mother used a deep electric one with a rack for broth to cook slices of beef, onions, and shrimp.

[jzerocsk]

I use electric pots with variable temperature controls.

[vanillagorilla]

I prefer the enameled cast iron with sterno. Two main reasons for this. The first is that you can cook in the pot. just pop in on the stove and it's a regular pot. If I need to saute shallots or something for my recipe, it's easy. The second reason is that I'm not beholden to the cord. I don't have a great availability of outlets in my house, and non on my porch.

[FlyFish]

The one I've had for longer than I can remember uses a small alcohol stove under the pot. It has some wick-like material that you saturate with methanol or denatured alcohol, and there's a little rotating bezel that opens and closes draft holes to regulate the flame. Works great, and I find it easier to keep a quart of methanol in the shop than remembering to have Sterno on hand.

An enameled cast-iron caquelon is great - the one I have came back with me from a trip to Switzerland, and that's mostly what you see in use in restaurants over there. The more traditional ceramic version, which I also have, is a close second. Whatever you do, avoid making cheese fondue in the very thin metal pots that are actually intended for beef fondue, and are pretty much guaranteed to burn the cheese (unless you're intending to make beef fondue, of course).