Fondue Pot Primer

The traditional cheese fondue pot, a caquelon, is usually ceramic or earthenware. It diffuses heat and prevents scorching. Some pots are made of enameled cast iron.

Because oil for beef fondue must be held at a much higher temperature, pots for fried fondues are made of metal or enameled cast iron, are deep, and often have sloped sides and a top ring to prevent spatters and retain heat.

Chocolate or dessert fondue pots usually hold less than a quart and are made of ceramic or enameled cast iron. Because chocolate separates and burns easily, these pots use just a tea candle to keep the contents warm. The other types of fondue pots may be used, with care, for chocolate.

Fuels range from denatured alcohol, which gives the hottest heat, through such paste fuels as Sterno to tea candles, perfect for gentle warming.

Sur La Table (locations throughout Southern California) has the largest local selection of fondue pots, as well as three types of electric raclette makers. The chain even carries ready-made chocolate fondues in little resealable bisque pots. Fondue sets include pot, stand and rechaud (reheating source). Prices range from $25 to $130.

Surfas in Culver City carries a six-cup, enameled cast iron caquelon with a drum-like stand and tray for $138 and a stainless steel, six-cup, meat fondue pot for a little more than $33. (310) 559-4770.

Williams-Sonoma (locations throughout Southern California) carries an all-purpose metal pot with a removable ceramic insert and top ring for $99, and a tin-lined copper pot for $119.