The 8 Very Best Fondue Pots

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Capacity:80 ounces |Material:Enameled cast iron |Heat source:Ethanol gel

Ilana Simon, author ofThe Fondue Bible, says she swears by her Le Creuset fondue pot for its durability and versatility. Enameled cast iron is the best material for cheese fondue, Simon says, because of its unparalleled ability to retain and distribute heat. That’s why she uses the Le Creuset to start batches of fondue directly on thestovetop, and then moves the entire dish to the stand — this eliminates the need to transfer hot melted cheese into a new dish, risking spills or burns. She also praises the shape of this set, noting that the brim of the pot (which holds enough to feed six) has a width that allows for easystirring. This model is available in three bright colors, including Le Creuset’s signature orange.

Capacity:54 ounces |Material:Glazed stoneware |Heat source:Tea lights

For fondues with subtle flavors, Didier Pawlicki, the chef and owner of La Sirène in New York City, says he prefers an organic source over ethanol gel, which might affect the taste. But the challenge with a tea light, Pawlicki says, is that it may not get hot enough to reach the desired temperature for cheese fondue (around 158 degrees Fahrenheit). This Boska set solves that problem by using the combined power of five candles. I tested it myself and found that the tea lights did generate enough heat to keep a fullpotof cheese melted. It also diffused heat well — I never burned a batch, but did achieve a crispy crust by the time I reached the bottom. This model is also dishwasher safe, which makes cleaning up greasydishesa breeze. The ceramic exterior is a pleasing matte white and showed no sign of discoloration after multiple uses.

Capacity: 96 ounces | Material: Stainless steel | Heat source: Electric

Pawlicki says he prefers electric pots like this Cuisinart machine for oil- or broth-based recipes likebourguignonne fonduebecause they can reach and maintain high temperatures with greater control. Setup takes under a minute, and it heats up quickly, Pawlicki says. Jessie Sheehan, a recipe developer and author ofSnackable Bakes,also recommends this model, saying the electric functionality makes the whole process easier because you don’t have to deal with a burner or finding ethanol gel. Forserving, this model includes eight color-coded fondue forks, which Simon says makes it easier for guests to keep track of their utensils.

Capacity:8 ounces |Material:Cast iron | Heat source: Tea light

Mini-pots allow you to cook smaller quantities of fondue and hold them at the correct temperature (not to mention achieve a crust quickly), Bollier says. They can also helpreduce food wasteif you’re cooking for two, says Erkkinen, who recommends this Staub mini-set. She says she appreciates the quality and practicality of its cast-iron, heavy-bottomed construction. Althoughcast ironrequires some maintenance, the entire set arrives preseasoned, and the pot’s enameled bottom reduces the chance of rust forming on the exterior. Note that the four included fondue forks are fairly short, so you’ll have to stay within close range of the pot.

Capacity:220 ounces |Material:Ceramic |Heat source:Ethanol gel

Conversely, for an absolutely massive amount of melted cheese (or shabu shabu), Ines Chattas, the chef and owner of Open Kitchen, recommends this Boska XL pot. Chattas says the vessel’s dual ethanol burners provide enough heat to keep large batches of fondue warm, while the ceramic material diffuses the heat to keepparty-size batches from scorching. For safety, this set includes a heavy wooden stand with flared legs, and for fun, it comes with 12 fondue forks.

Capacity:18.6 ounces |Material:Ceramic |Heat source:Tea light

A bit of crusty cheese is delicious, but no one wants a bite of scorched chocolate. For this reason, Simon says she prefers a more moderate heat source like a tea light in conjunction with a ceramic base that diffuses heat. This Boska Fondue Marie fits the bill, with Bollier saying it’s perfect for chocolate — not only is it made from ceramic, but it’s also designed with an additional ceramic insert that fits into the base, creating an effect similar to a double boiler. Bollier says that with this design, the pot holding the chocolate never comes into direct contact with heat to avoid burning.

When I tested this model, my chocolate fondue stayed silky smooth. I found that the short base suitedseated dinners— it was easy to dip without getting up. In addition to chocolate, this model’s gentle heat works well for melting butter to accompany artichokes or crab legs. And because the insert is removable, you can turn up the heat by removing the inner dish and placing food directly in the base.

Size:51 ounces |Material:Enameled cast iron |Heat source:Ethanol gel

Bollier trusts Swissmar fondue pots for his restaurant’s fondue nights, saying that the brand’s sets arrive so complete “the only thing you need to source is the alcohol.” He also praises this set’s durability, noting that both the pot and stand have stood up well in his kitchen. Even after years of heavy use in his restaurant, the high-quality enameled cast-iron coating still hasn’t chipped orcrackedover high heat. This set also includes four color-coded fondue forks.

Size:48 ounces |Material:Enameled cast iron |Heat source:Ethanol gel

Erkkinen says her pick for hosting is the Twine, which combines a solid cast-iron pot and a gel-fuel canister. She says this set’s heavy cast-iron bottom resists discoloring and that the heat lasts for hours, which makes this a great choice forgatherings— hosts won’t need to worry about replacing candles or staying close to an outlet. This model also includes a cover plate that, when set inside the pot, provides a convenient place to rest fondue forks; this feature “definitely reduces the risk of a fork flipping over andspillingchocolate all over the place,” Erkkinen says. Bonus: You can use the pot for non-fondue cooking; Erkkinen says she likes to make French onion soup and potatoes dauphinoise in hers.

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