Comparisons are Odious

[Missing_Minds]

Any one have a good suggestion or things to look for in a fondu pot? All the talk made me decide that it is about time I get one.
And yes, I am thinking multi purpose of chocolate, cheese, and meat.

[arminius]

Any one have a good suggestion or things to look for in a fondu pot? All the talk made me decide that it is about time I get one.
And yes, I am thinking multi purpose of chocolate, cheese, and meat.

Stability and ease of carrying is number one. Fondue kind of freaks me out now, to see all the people I care about in the world crowded around and poking things into and out of pots of superheated oil on the dining room table.

[Lorien_the_First_One]

Is it hateful to compare cheese fondu to chocolate?

[Missing_Minds]

Stability and ease of carrying is number one. Fondue kind of freaks me out now, to see all the people I care about in the world crowded around and poking things into and out of pots of superheated oil on the dining room table.

I have the exact same fears. Now add in children and/or animals to the equation. (I have cats, but no kids. I worry all the same.)

Is it hateful to compare cheese fondu to chocolate?

There is no talk of broccoli, so it's all good.

[Rydin_Dirtay]

I'd just like to say that Rydin does not understand the OP's point, nor anything else in this thread.

That is all.

Oh, but I do like cheese. If it means something in this thread. I don't know. Someone mentioned cheese.

[Ashurr]

The real question is: Colby Jack or Cheddar cheese - which is better? Don't come in here with Velveeta either. That is not a real cheese.

Ultra-sharp Pinconnig Cheddar, or a nice Havarti.

[Ashurr]

Any one have a good suggestion or things to look for in a fondu pot? All the talk made me decide that it is about time I get one.
And yes, I am thinking multi purpose of chocolate, cheese, and meat.

Go for one of the older style ones ( that use the sterno can heating method) I've found that the newer self heating pots tend to scorch the cheese or chocolate on the bottom.

If going cheese, you'll want to cut your sharper tasting cheeses with a 1/3rd ratio of a milder cheese, like Gruyere/ Also, the addition of 1 cup of white wine to every 1 lb of cheese makes for a smoother consistency.