Was at Migros today and there are various types of material-- coquelon and then an earthen ceramic one-- is one better than the other?
Would love to have my own cheese fondue pot with the stand and forks but am not sure which material the pot should be? Any tips?
"Caquelon" is just the generic term for fondue pot ( wikipedia ).
I'd buy whatever suits your fancy - if you want a cheese fondue caquelon get ceramic/stoneware, if you want a meat (chinoise/bourguignonne) fondue caquelon get a metal one. Normally the sets labeled as "Fondueset" or as "Käsefondueset" are to be used for cheese fondue, whereas meat fondue sets are labeled "Bourguignonne". If you want to make chocolate fondue, you'll need a smaller caquelon (perhaps a mini cheese fondue caquelon) and a candle instead of the regular rechaud heating because anything hotter will burn your chocolate.
Found a set for two people which apparently can be used for any type of fondue (excluding chocolate)
Or just buy the parts separately instead of a whole set, from e.g. here .
As you are in Basel though, you'll most likely find parts (rechauds, pots for multiple people and single people use, forks, burners, matching bowls for meat fondue sauces, meat fondue plates) in Manor or in Coop City.
One thing that you don't really need IMO is the special "meat fondue plates" and the sauce bowls - just use regular plates and small bowls.
Traditionally, for cheese fondue, a ceramic coquelon is used .... but often, there is a build up of burnt cheese on the bottom, which shouldn't be disturbed during eating, but is then peeled off and crunched at the end. Other stuck on cheese around the sides can also be difficult to remove, and the whole pot needs to be soaked.
A few years ago, I bought a metal, heavy-duty, non-stick lined pot from Landi for 20 chufs - have never looked back since ...... no burnt bits, no sticking, and rinses clean with hot soapy water in a jiffy.
Unfortunately, haven't seen it on their shelves for a ling time, so it was probably a special purchase offer.
Undoubtedly, other similar pots can be found elsewhere - but guaranteed not for 20 chufs.
Some people might say that's the best part of cheese fondue
Fondue sets go on sale sometimes (probably around the winter months since that's considered "fondue season"), so OP should be able to find something cheap-ish if he has the time to hunt.
Landi have sets with pastelle burners and pot coquelons for about 40 chuffies.
Checked the landi site - it seems it won't load the fondue set page. Perhaps that's just a temporary problem
We got our ceramic one at the MMM Migros at Claraplatz about 14 years ago - along with ceramic plates the same colour. As others have said, check out the larger Migros / Coop shops for bargains.
Cheers,
Nick
They had loads on offer in our Migros today on their end of season sales table at 70% off.
I also prefer the heavy cast iron metal pots, a bit like the orange le Creuset style pots.
I find the traditional alcohol burner is not very safe, a friend of mine has an electric warming plate, with a thermostat, which is excellent.
Landi sells loads of stuff that doesn't appear on their website ....... plus they sell loads of stuff that isn't even on their shelves (depending on store and season) - you just have to ask for anything you don't see, as it's probably gathering dust in the warehouse.
I also have an electric one, which replaced my alcohol one which flamed up one time too many.
The solid pastelle burners (which I also have), are now common and are much safer than the liquid alcohol burners.
ceramic coquelon + burner. Everything else is considered heresy.
I suppose you don't cook bratwurst on open fires either even though little kids seem to be able to manage it?
I finally talked my wife into allowing me to get a fondue set.
I went here http://maisontruffe.ch/kontakt-oeffnungszeiten/ great store for top quality (and crazy high priced) cooking stuff. But in the back corner is a clearance section with crazy low priced cooking stuff. I paid Chf82 for two pots and burners, plates for 12 people, so now I have designer fondueware. Normal retail as everthing was individually priced was over Chf500?? There must be a market for 150Chuff pots and burners but I don't think they will find customers here.
BTW they still have a few pots for 10 and cool burners for 30.
NEVER soak a ceramic caquelon!
Also, if the cheese sticks, you didn't rub the pot well enough with garlic.
I only use metal ones for bourguignonne or chinoise, never for cheese.
And always alcohol burners, with a heat spreader.
I got my ceramic one at Heimatwerk many years ago.
Tom
That's why you wipe the caquelon with a halved clove of garlic, to prevent most of that slightly burnt chese.
As a side note:
I LOVE scrambled eggs with the last bits of cheese, with or without some slightly burnt crust doesn't matter. Just about the best part of it all IMHO.
Manor do a great selection and they tend to be on sale
Rubbish.
That's to add flavour.
How on earth does a bit of garlic juice make something non-stick?
Garlic contains oils, and those oils adhere to the caquelon and keep the cheese from sticking (if you do it correctly).
Tom
Yes, I appreciate people may think that but I'm convinced it was actually originally done to impart flavour to the fondue and over time people have instead become convinced that it stops the cheese sticking.
If it does then why not use something more oily - like oil?
I think this is a Swiss myth a bit like having a draught with two open windows causing a cold virus.
Actually, they say to use oil if you don't like garlic.
Tom