Fondue Fuel Pots
I have one of those. Buy the "Sterno" or equivalent at the supermarket and spoon half the contents of one can of sterno into the fuel holder. Ignite.
This stuff burns out quickly but should there still be fire (Sterno and its ilk burns with blue or orange color; not invisible like alcohol) you use the sliding lid to suffocate the fire.
We have a source for 1-gallon cans of sterno (we use 'em for catering, in similar but larger re-fillable metal holders, with lids that swivel). That's the most inexpensive way to go. The 1-gallon cans are available at party stores and restaurant supply outlets.
The older I become, the warmer I like things.
Retirement whenever that comes will be in Fortaleza, Brasil, and not in the Alps. I prefer the air and ocean temp at 27 C, to minus -20 C.
I can still enjoy a Fondue or Raclette now and then but always with a tall Caipirinha in hand !
Greetings from the Winter Alps !
There are two main parts to a Swiss Fondue set.
The portable stove part is known as a Réchaud. This can be alcohol, gas, gel, electric, or even oil fired.
The Fondue pot is known as a Caquelon. This is traditionally clay, but can also be stainless steel, or other metal products.
In your example, a photo might be helpful, but it sounds like you have a gel-fired stove or Réchaud. The absence of a fabric or a wick inside would preclude this being alcohol fired.
Fondue gell capsules in foil-covered aluminum are sold commercially, and are placed inside the cavity, used, and then removed and disposed of.
Whatever the fuel source used, ensure that you have a way to control the flame, and stop it on quick notice. This can be by blowing it out safely, or covering it with a lid top. The Sterno fuelled can mentioned above would use the lid to control or cover the flame source.
I hope this is helpful.
Sure, like the Swiss know anything about mountains and fondue! ;)
I second your caution about fire--people need to have thought out controlling and extinguishing the flame well in advance of lighting it. I would go so far as to advise they familiarize themselves with running the réchaud OUTSIDE and in the dark a few times before trying it indoors, so they appreciate the near-invisibility of an alcohol flame.
Thanks for the great names. It's been a long time since I've used these pots -- try the 70s. I'll check out the gell capsules for my Rechaud. I tried the liquid method, but it is not safe. Too easy to over pour and spill. So that's not an option. Thanks very much! A Great Help!