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 | | Traditional Style Enamel On Cast Iron Swiss Fondue Set.| Manufacturer #: | KF 66510 | | Price: | $79.99 | | In stock. Usually ships in 1-2 business days. | | Item #: 14940 | |
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| Cheese fondue is an ancient andinteresting Swiss dish, fun to serve and enjoyable to eat. Authentic cheese fondue uses Swiss cheeses melted in Swiss wine.
Today, cheese fondue ingredients are available already prepared in many grocery stores across the country. Just open and heat this cast iron fondue pot.
For the more adventurous, who want the authentic experience, use a quality well-aged Swiss cheese that will melt smoothly. Also be sure to select a wine of the proper acidity (dry wine) that will blend with the cheese, or you can substitute with lemon juice.
Features of this 9-piece fondue set include:
- 1.6 Quart red enamel on cast iron handled fondue pot
- Hammered black wrought iron stand
- Fuel burner
- 6 Fondue forks
The cast iron pot also works well for other fondues, such as chocolates and meats. The cast iron pot takes a few extra minutes to heat, but will retain its heat for a long time. Ingredients for fondue can be heated in the cast iron pot right on the stove and then carefully transported to its heating element.
Tips for your meat fondue:
- Cut meat in to 1-inch cubes. Cut clean vegetables and squeeze lemon juice over them to keep them from turning brown. Arrange meat, vegetables and side dishes on the table.
- Preheat oil in the fondue pot on the stove to a temperature of 190°C/375°F. Never overfill the fondue pot, one-third full is the maximum because oil may bubble up when food is added. Carefully transfer the pot onto the fondue rechaud to keep oil hot.
- Each guest spears a piece of meat or vegetables and dips it into the oil to cook. Provide sauces for dipping. For extra flavor add two tablespoons of olive oil and some fresh herbs, such as bay leaves or parsley, to the oil.
- For a healthier version of meat fondue, stock or broth can be used in place of oil and fish or chicken can be used in place of meat.
Tips for your chocolate fondue:
- Chocolate should be melted in the top of a double boiler, over gently simmering water; never on direct heat. Or you can microwave it, uncovered, on medium while stirring frequently. If you are using cream, ensure that it is warm when adding it to the chocolate.
- If the chocolate clumps together, try stirring in unsalted butter or vegetable oil, one teaspoon at a time, until the chocolate becomes smooth again. Note - adding butter or oil may slightly alter the taste or texture.
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