Ever since I was introduced to the ceramic-coated cast-iron pot (mine have all come from Migros), that's all I use for cheese fondue. I find it distributes the heat better (no hot spots) and cleans as well as (or better than) 100% ceramic. Rare are the ceramic pots that distribute heat well, nevertheless they're a rustic and beloved tradition.
OP in Migros some sets are 75% off at the moment, a large set for 4 or 6 (not sure) 80.- original price and a small set for 2 people at 25.- original price. If you get there asap you might still be able to grab one. I think they're leftovers so the sale probably won't be going on when these are gone.
A set for 20.- or for 6.- seems like a huge bargain to me - and I'm not affiliated with Migros
I like the cast iron pots as well. But i find them a PITA as they are so heavy to deal with cleaning and arranging. My limited kitchen space requires that I move stuff around a lot to access things stuffed in the cupboards.
But, to avoid hot spot you should get one of those heat distribution round metal plates that you put between the pot and the flame.
Like this:
http://www.cheesefondueshop.co.uk/me...nium_plaat.jpg
Squashed garlic and actually be used as an adhesive as it's really quite sticky.
It has very different properties to oil.
You're wrong here.
I'm sorry but I question everything about cooking, methods and ingredients.
I thought you did too but you obviously belong to the Delia Smith cookery school (shut up and do as you're told) rather than the Heston Blumenthal school (why do people do that? It doesn't make sense -I'll try something else).
I see many suggest a non-stick pot, but do cast iron pots without non-stick treatment still exist? Where can one find those? Reason I ask is the burning that happens sometimes...and maybe then an untreated cast iron pot is better.
The best fondue I've ever had was made in one of these.
You only need a garden, some snow and plenty of alcohol.
You'll want to make sure you don't accidentally pour alcohol into the fire though
The trick is to pour it down your gullet.
It takes practise, I know, but I don't mind
rather throw cheese into the fire, eh?
hic
joking, of course, as fat in fire would be extremely dangerous...
3-in-1 does the job perfectly.
Now, I'm not.
Simple test:
Rub half the pot with garlic, the other half leave untouched.
See what happens.
Tom
It's indeed not a myth.
http://www.ncbi.nlm.nih.gov/pubmed/1131298
Though I doubt the amount of oil would be sufficient to keep cheese from sticking to the caquelon unless a vast amount of garlic is used.
What's that? Garlic and oil and something else mixed up, or am I on the wrong track here?
This thread is making me hungry - perhaps I'll need to go out and get some fondue ingredients hehe
You're on the wrong track. It's his British humour.
This is 3 in 1 oil .
We generally use a whole head.
Tom
Garlic does indeed possess adhesive properties.
It can also yield oil , with a low yield of 22.5% -- but I'd wager that the amount of oil manually expressed from half a clove of garlic rubbed around a caquelon would be completely inadequate for lubrication/protection against adhesion. In any case, garlic doesn't seem to make much difference to my fondue washing-up time. It does make the fondue taste good, though.
ETA: looks like glowjupiter researches faster than I can. Or didn't get interrupted by coworkers offering coffee.
Maybe mine are too small then
