How to Use a Fondue Pot: Cheese, Chocolate, Broth and Oil (With Recipes)

A fondue pot keeps a shared pot of melted cheese, chocolate, broth or hot oil warm at the table. Everyone dips bite-size pieces on long forks.

Using one is easy once you match the pot, heat source and food. Here is how to set it up, what to make and how to keep it from burning or splitting.

The short version: Melt cheese or chocolate on the stove, then move it to the fondue pot to keep warm. Use low heat, stir often and never fill an oil pot more than half full. Electric pots such as the Oster 3-quart fondue pot control heat for you. A cast iron set such as the Swissmar Lugano gives the classic look.

Types of Fondue Pots

Different fondues need different pots. Using the wrong pot is the most common reason fondue burns or a pot cracks.

Pot Type	Best For	Heat Source	Notes
Ceramic or stoneware (caquelon)	Cheese, chocolate	Burner or tealight	Wide and shallow; not for oil
Enameled cast iron	Cheese, chocolate, broth, oil	Burner or stovetop	Holds heat well; heavy
Stainless steel	Broth, oil	Burner or electric	Narrow top limits oil spatter
Electric	All types	Built-in element	Thermostat makes it easier
Small chocolate pot	Chocolate	Tealight	Very gentle heat

Cast iron and electric pots are the most versatile. A traditional ceramic caquelon is lovely for cheese, but keep it away from hot oil.

Heat Sources Explained

Gel Fuel

Gel fuel comes in small cans that sit in the burner. It is easy to light and less likely to spill than liquid fuel. Many people find it the most convenient choice.

Liquid Fuel

Some burners take liquid fondue fuel. It burns hot and is good for oil and broth fondue. Fill the burner only when it is cool and the flame is out, and wipe up any spills before lighting.

Tealights

Tealights give very gentle heat. They are made for chocolate fondue, which burns easily. They are not hot enough for cheese held for a long time, or for oil.

Electric

An electric fondue pot has a thermostat and a heating element in the base. You can melt and hold food in the same pot, and there is no open flame. It is the easiest choice for beginners and families.

Fondue Pots Worth Considering

If you do not have a fondue pot yet, here are three types worth a look. Check current stock on each listing.

Swissmar Lugano 9-Piece Cast Iron Set

The Swissmar Lugano is a traditional burner set. Crate and Barrel’s listing describes a 2-quart enameled cast iron pot, a wrought iron stand and tray, six forks and a burner that takes liquid fuel or gel packs. The pot can also go on the stovetop or in the oven.

Oster 3-Quart Electric Fondue Pot

The Oster 3-quart fondue pot is an electric option. It runs at 1000 watts and has a nonstick surface, an adjustable, removable temperature control and eight forks.

GREECHO 2.6-Quart Electric Fondue Pot

The GREECHO electric fondue pot is a stainless steel pot on a separate heating base. Its Amazon listing describes 1200 watts, preset modes for cheese, chocolate and broth, and six color-coded forks.

Cuisinart’s popular CFO-3SS electric fondue pot is now listed as discontinued on Cuisinart’s site, so look at the options above instead.

What You Need

• A fondue pot and its stand, burner or base
• The right fuel, if it is a burner set
• Fondue forks (one or two per person)
• Small plates for each guest
• A heatproof board or trivet under the pot
• A saucepan for melting on the stove
• A wooden spoon or silicone spatula
• Dippers cut into bite-size pieces

How to Make Cheese Fondue

Cheese fondue is the classic Swiss dish. A creamy, smooth result depends on gentle heat and slow stirring.

Ingredients (Serves 4)

• 1 garlic clove, cut in half
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 8 oz Gruyère, grated
• 8 oz Emmental, grated
• 1 tablespoon cornstarch
• 1 tablespoon kirsch (optional)
• A pinch of nutmeg and black pepper

Steps

1. Toss the cheese with cornstarch. This helps the cheese melt smoothly and stops it splitting.
2. Rub the pot with garlic. Rub the cut side over the inside of your saucepan or fondue pot.
3. Warm the wine and lemon juice. Heat over medium-low until steaming and just bubbling at the edges. Do not boil.
4. Add cheese a handful at a time. Stir in a zigzag or figure-eight pattern until each handful melts.
5. Season. Stir in the kirsch, nutmeg and pepper.
6. Move to the fondue pot. Set it over a low flame or low electric setting.
7. Stir often while eating. Ask guests to swirl their forks through the pot as they dip.

The lemon juice adds acidity that helps keep the cheese smooth. Our guide on how much juice is in one lemon helps you buy the right amount. No cornstarch? See what to use instead of cornstarch.

Alcohol-Free Cheese Fondue

Swap the wine for low-sodium chicken or vegetable broth with an extra tablespoon of lemon juice. Skip the kirsch. The texture stays smooth, and the flavor is milder.

Choosing the Right Cheese

Good fondue cheeses melt smoothly and have plenty of flavor. Firm Alpine cheeses are the classic choice.

Cheese	Flavor	Role in Fondue
Gruyère	Nutty, rich	The backbone of most Swiss fondue
Emmental	Mild, sweet	Melts well and softens strong flavors
Comté	Nutty, fruity	A good swap for Gruyère
Appenzeller	Sharp, spicy	Adds punch in small amounts
Fontina	Mild, creamy	Very smooth melt
Sharp cheddar	Tangy	Good in beer-cheese fondue

Grate the cheese yourself rather than buying pre-shredded. Bagged cheese has anti-caking powder that can make fondue grainy. Let the grated cheese come to room temperature before adding it.

Avoid very soft or very aged cheeses on their own. Soft cheese turns runny, and very aged cheese tends to split.

Fondue Variations to Try

• Beer and cheddar fondue. Use a mild lager or ale instead of wine, sharp cheddar instead of Swiss cheese, and add a teaspoon of mustard.
• Italian fonduta. Melt fontina with milk, butter and egg yolks for a silky sauce.
• Queso fondue. Melt Monterey Jack with a little milk, green chiles and cumin. Serve with tortilla chips.
• Three-cheese fondue. Add a little Appenzeller or Comté to the classic mix.
• Caramel fondue. Melt caramels with a splash of cream for apple slices.
• White chocolate fondue. Use gentle heat, as white chocolate scorches quickly.

How to Make Chocolate Fondue

Chocolate burns at a low temperature, so gentle heat is the key.

Ingredients (Serves 4 to 6)

• 8 oz good quality dark or milk chocolate, chopped
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

Steps

1. Heat the cream in a small saucepan until steaming.
2. Take it off the heat and add the chopped chocolate.
3. Let it sit for one minute, then stir until smooth.
4. Stir in the vanilla and salt.
5. Pour into the fondue pot and keep warm over a tealight or the lowest electric setting.

For very gentle melting, use a double boiler. A candy thermometer helps if you want to keep the chocolate below about 120°F.

Chocolate Fondue Dippers

• Strawberries, banana slices and apple wedges
• Marshmallows
• Pound cake or brownie cubes
• Pretzels and shortbread
• Dried apricots

How to Make Broth Fondue

Broth fondue is lighter than cheese or oil. Guests cook thin slices of raw meat and vegetables in simmering stock.

1. Heat about 4 cups of good broth on the stove with garlic, ginger or herbs.
2. Pour it into a metal or cast iron fondue pot, filling it about half full.
3. Keep it at a steady simmer on the burner or electric base.
4. Cook thin slices of beef, chicken, shrimp and vegetables for 1 to 3 minutes.

Cook chicken until it is fully cooked through, to 165°F. Slice meat very thin so it cooks quickly. A meat slicer for home use makes even, thin slices easy, and you can check the temperature with a meat thermometer.

How to Make Oil Fondue (Fondue Bourguignonne)

Oil fondue means cooking cubes of meat in hot oil at the table. It is delicious, but it needs the most care.

1. Use a metal or cast iron pot made for oil. Never use ceramic.
2. Fill the pot no more than one-third to one-half full with peanut, canola or vegetable oil.
3. Heat the oil on the stovetop to about 350°F to 375°F, checking with a thermometer.
4. Carefully move the pot to the lit burner or electric base.
5. Pat the meat dry before cooking. Water makes hot oil spit.
6. Cook 1-inch cubes of beef for about 1 minute for rare, longer for well done.

Serve with dipping sauces such as garlic aioli, horseradish cream and béarnaise. For oil smoke points, see the best oil for an air fryer.

Safety note: Keep a lid nearby to smother any flare-up. Never use water on an oil fire. Keep children and pets away from the table during oil fondue.

Best Dippers for Cheese Fondue

• Bread: Crusty baguette or sourdough cubes, each with some crust
• Vegetables: Blanched broccoli, cauliflower, carrots and asparagus
• Potatoes: Small boiled new potatoes
• Meat: Cooked sausage, ham or chicken
• Fruit: Apple and pear slices
• Pickles: Cornichons and pickled onions

Blanch firm vegetables first so they are tender. A bamboo steamer or steamer basket works well. A vegetable chopper speeds up prep for a crowd.

How Much to Make

Fondue Type	As an Appetizer	As a Main Course
Cheese	About 1/4 cup per person	About 1/2 cup per person
Chocolate	About 1/4 cup per person	Not usually a main
Broth	About 1 cup per person	About 1 cup per person
Oil fondue meat	About 4 oz per person	About 6 to 8 oz per person

Fondue Safety Tips

• Place the pot on a stable, heatproof surface. Use the stand’s tray or a trivet.
• Keep the pot in the middle of the table. Away from edges, curtains and paper napkins.
• Never refill a lit burner. Let it cool and refill away from the table.
• Use the right pot for oil. Ceramic can crack and spill hot oil.
• Do not eat from the fondue fork. It gets very hot, and with raw meat it is unsafe. Slide food onto your plate and use a regular fork.
• Watch the cord. Electric pots should have the cord routed so no one trips on it.

Fondue Etiquette

A few customs keep a fondue night fun and clean:

• No double-dipping. Put the food on your plate before eating.
• Swirl as you dip. This keeps cheese moving and stops it burning.
• Lost bread, pay a forfeit. In Swiss tradition, dropping your bread means a small playful penalty, like buying the next round.
• Save the crust. The toasted cheese crust at the bottom, called la religieuse, is a treat to share at the end.

Troubleshooting Fondue

Problem	Likely Cause	Fix
Cheese is stringy	Heat too high	Lower the heat and stir
Cheese is clumpy or separated	Cheese added too fast, or not enough acid	Add a squeeze of lemon and stir hard
Fondue too thick	Cooled down or too much cheese	Add a splash of warm wine or broth
Fondue too thin	Too much liquid	Add more cheese tossed in cornstarch
Chocolate seized	Water got in, or overheated	Stir in warm cream a spoon at a time
Oil spitting	Wet food	Pat food dry before cooking

How to Clean a Fondue Pot

1. Let the pot cool fully.
2. For cheese, soak the pot in warm, soapy water to loosen the crust.
3. Use a soft sponge or nylon brush. Avoid steel wool on enamel or nonstick.
4. For oil, let the oil cool, then pour it into a sealed container and throw it away. Never pour oil down the drain.
5. Wipe an electric base with a damp cloth only. Never put it in water.
6. Dry everything fully before storing.

Enameled cast iron needs the same care as other enameled pans; see our Le Creuset cast iron skillet guide for tips. If you set a cast iron pot on a ceramic stove, read how to protect a glass top stove from cast iron.

Can You Use a Fondue Pot on an Induction Cooktop?

Only if the pot is magnetic. Enameled cast iron and many stainless pots work on induction. Ceramic pots and many aluminum electric pots do not.

To check, hold a magnet to the bottom. If it sticks firmly, it will work. See how to use non-induction cookware on an induction cooktop and the best induction cooktops for the money.

Hosting a Fondue Night

Fondue is ideal for small gatherings. Plan one cheese pot for every four to six guests.

Serve a green salad on the side to cut the richness. For plates and bowls, see the best dinnerware sets. Leftover cheese fondue can be chilled and reheated gently for a sauce. Use leftover cooked chicken within a few days; see how long chicken lasts in the fridge.

Fondue in a Small Kitchen

Fondue is a smart way to host when you have little counter space. Most of the cooking happens at the table, so you only need one burner for the first melt.

A compact electric pot can double as a warmer for dips and sauces. If you are tight on space, see the best small kitchen appliances for cooking for one and countertop organization ideas for a small kitchen.

Store the pot, forks and burner together in one box so nothing goes missing. Keep spare gel fuel in a cool, dry cupboard away from the stove, and check the cans before a party. Running out of fuel halfway through dinner is the most common fondue night problem. A spare tealight or two is handy for chocolate pots as well. Wash and dry the forks well before storing them so they do not rust or stain. Ideas in small kitchen cabinet organization can help you find a spot for it.

Leftover Fondue

Leftover cheese fondue keeps for two or three days in the fridge. Reheat it gently in a saucepan with a splash of wine or milk, stirring constantly, and use it as a sauce for pasta or baked potatoes.

Related Guides

• Best Cookware for Induction Cooktop
• Lodge Cast Iron Skillet Review
• How to Clean a Meat Thermometer
• How Much Does a Chicken Breast Weigh
• Can You Freeze Cream Cheese
• Best Hot Dog Steamer and Bun Warmer

Frequently Asked Questions

Do you heat fondue on the stove first?

Usually, yes. For a fuel-burner set, melt the cheese or chocolate on the stove first, then move the pot to the burner to keep it warm. Electric fondue pots can melt and hold food in one pot.

What fuel do you use in a fondue pot?

Most burner sets use gel fuel or liquid fondue fuel, depending on the burner. Chocolate sets often use a tealight. Always use the fuel your set's instructions call for.

Why is my cheese fondue stringy or clumpy?

The heat is usually too high, or the cheese was added too fast. Lower the heat, add cheese a handful at a time and stir. A little lemon juice or a cornstarch slurry can bring it back together.

Can you use any pot for oil fondue?

No. Oil fondue needs a metal pot made for high heat, such as stainless steel or cast iron. Ceramic cheese pots can crack at oil temperatures.

How much fondue do you need per person?

Plan on about 1/2 cup of cheese fondue per person as a main course, or less as an appetizer. For chocolate fondue, about 1/4 cup per person is usually enough for dessert.

Can you put a fondue pot in the dishwasher?

Some electric fondue pots have dishwasher-safe pots, but the base and cord must never get wet. Enameled cast iron and ceramic pots are best washed by hand.