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Todd, I recommend

Misc.

a book titled "Fondues From Around the World" by Eva and Ulrich Klever.

They say, for oil fondue: don't use a pot made of clay or glazed ceramic. First absorbs the oil, and will turn rancid after a while. Second can't withstand the oil temp. Use a regular kichen pot if you need to.
Fat should only fill pot halfway. Heat in the kitchen until it reaches smoking point (fat becomes still and starts to smoke) then transfer to tabletop burner. Use a flavorless odorless oil, don't use olive oil. Don't mix in butter/marg, and have ingredients dry to avoid splattering.

Hope that helps



MsgID: 112474
Shared by: Tracey
In reply to: ISO: Fondue Main Course!?
Board: Cooking with Appliances at Recipelink.com
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Reviews and Replies:
1 Need Help------Fondue Pot
  Kathy
2 Response to help on fondue pot
  Sybil from Hoboken, NJ
3 Fondue
  Henriette
4 Henriette
  Kathy
5 ISO: Fondue Main Course!?
  Todd F. Ondoo
6 Fondue meats
  page
7 Todd, I recommend
  Tracey
8 Reply to Need Help - Fondue
  Kate
9 Recipe(tried): Chineses or Oriental Fondue
  Henriette
10 Recipe(tried): Hope this helps
  Joska
11 Fondue New Years Eve Party
  Susan
12 re: oil to use in fondue
  Meridith - Orlando, FL
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