Fondue set

An evening around the fondue pot is a fun way to share with friends and family: the cook assembles the ingredients then guests do the rest.

Cheese fondue is probably the most well-known. Diners spear cubes of bread then dip then into a pot of bubbling cheese and wine.

There is also meat fondue ('bourguignonne') where you dip morsels of meat into sizzling oil before slathering them with various savoury sauces.

'Bagna cauda', from Piedmont in northern Italy, consists of chunks of crisp vegetables warmed in a pungent bath of olive oil, garlic and anchovies.

Chocaholics can revel in chocolate fondue - pieces of fruit dipped in a pot of warm melted chocolate.

Pot materials

Fondue pots come in earthenware, or metals that hold heat well: cast-iron, enamelled cast-iron or steel, and even glamorous copper. They are usually sold as part of a set complete with burner, stand and a selection of long-handled forks. When buying, make sure the base is wide enough not to tip over, and the burner is easily adjustable.

Meat fondues can only be cooked in metal pots as they can stand up to the high heat needed to cook the meat properly. Choose a pan with fairly high sides and a neck that is narrower than the base. This will keep the oil hot without spattering.

Cheese fondue is better cooked more slowly and gently, otherwise the cheese can get stringy. It needs a wide-necked pot in a material which protects it from the heat. Chocolate burns easily, so an insulated pot is a must.

Glazed earthenware is also ideal as it can withstand only gentle heat. Enamelled cast-iron, which heats up slowly, is another choice. Both are good for bagna cauda, which too, needs only gentle heat.