Last updated: August 10, 2021

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Welcome to our big fondue pot test 2022. Here we present all the fondue pots we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the internet.

We would like to make your purchase decision easier and help you find the best fondue pot for you.

You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should be aware of if you want to buy a fondue pot.


  • "Fondue" is now commonly used to describe dishes where pieces of food, which are exactly bite-sized, are dipped into heated liquids. Dipping these food items in cooks them or coats them with cheese or chocolate fondue.
  • Ceramics and cast iron are good for cheese and chocolate fondue because they transfer heat slowly and evenly. Stainless steel is particularly good for fat and stock fondues as it gets hot very quickly and brings the contents to the boil quickly.
  • The most important components for making your fondue are the caquelon (fondue pot), the fondue forks and a rechaud with fuel paste or spirit.

The Best Fondue Pot: Our Picks

Guide: Questions you should ask yourself before buying a Fondue Pot

What is a fondue pot?

You definitely need a fondue pot if you want to enjoy different types of fondue. The term "fondue" comes from the French and means melted.

Do you like sociable and versatile dishes? Then fondue is just the thing for you and your friends. (Source: / Angela Pham)

Originally, a "fonduta" (Italian) is a dish of melted cheese that comes from the Western Alps.

"Fondue" is now commonly used for dishes where pieces of food, which are exactly bite-sized, are dipped into heated liquids. The previously heated broth, fat, cheese mixture or chocolate is kept hot over a tabletop cooker called a rechaud.

By dipping the bite-sized food into it, it is cooked or covered with cheese or chocolate fondue.

Who is a fondue pot suitable for?

In principle, it is almost impossible to imagine a household without a fondue pot. After all, who doesn't enjoy a cosy, tasty and sociable evening with friends without having to spend hours preparing for it in the kitchen?

On the one hand, cheese fondue - one of the most popular dishes - can be prepared in the fondue pot. On the other hand, there are now many more uses for the pot. If you replace the cheese with another liquid such as wine, broth or fat or chocolate, you can create a huge world of enjoyment.

What is the difference between a fondue pot for cheese and one for meat?

Different fondue pots can go hand in hand with different dishes. Some pots are only suitable for one type of fondue, while others can be used flexibly.

A typical Swiss pot for cheese fondue is called a caquelon and is made of ceramic. This means that it conducts the heat very slowly, which means that the cheese is melted at a leisurely pace and does not burn.

The thick base prevents the caquelon from overheating and the long handle makes it easy to lift from the cooker to the rechaud.

An alternative to the ceramic caquelon is a cast-iron pot, which is also suitable for preparing cheese fondue. You must make sure that the pot is not too deep, as this would prevent all the cheese from being heated, and that it has a wide opening.

These two pots are also ideal for chocolate fondue, which does not burn.

In contrast to the conventional caquelon, pots made of metal conduct heat much better. Therefore, they should not be used for cheese or chocolate fondue, as these liquids would burn quickly.

However, metal pots are all the more suitable for fat fondue or fondue with broth. They are also called "fondue chinoise". Raw ingredients such as fish, vegetables and meat are cooked in the boiling liquid.

For fat and broth fondues, it is important that the heat can spread well, as the contents should be brought to the boil. Therefore, pots made of stainless steel are particularly suitable.

Is a fondue pot suitable for an induction cooker or a ceramic hob?

Older caquelon models made of ceramic are rarely suitable for induction. Even with the newer pots, you must make sure when buying that the pot is induction-compatible if you have an induction cooker.

What size fondue pot should I buy?

Fondue pots come in different sizes. The most common are from 16 cm to 24 cm in diameter.

Depending on what you want to cook and how many people you are cooking for, you will need a pot with a small, medium or large capacity.

In the following table, we have compiled a list for you to use as a guide and for inspiration. You should check the exact sizes and capacities of your pot before making a definite purchase.

Diameter top capacity number of people
24 cm approx. 2 to 2.5 litres approx. 6 people
22 cm approx. 1.8 to 2.3 litres approx. 6 people
21 cm approx. 1.7 litres approx. 5 people
19 cm approx. 1.2 litres approx. 4 people
16 cm approx. 1 litre approx. 2 people
12 cm top 14 cm middle approx. 0.5 litres approx. 1 person

What does a fondue pot cost?

Common prices for a cheese fondue pot range from about 20 to 120 euros. If you want a special decoration or expensive wood for the handle, the pot can cost up to around 240 euros. Cheese fondue pots are also good for chocolate fondues.

You can also find pots that are specially made for chocolate fondues. These can range from 10 to 110 euros. Prices of meat fondue pots range from 22 to about 150 euros.

In the table below, you will find prices for different offers on the internet. Pots that are suitable for fewer people are generally less expensive than those that need to be suitable for more people.

Fondue pot sets are often offered, which is why they are also listed in the table. These are very practical because you already have the most important things for the fondue. However, you should still check that everything you need is included! This includes the caquelon, rechaud with burner and fondue forks.

Fondue pot type prices
Cheese fondue pot approx. 20 € to 120 €, very special up to 240 €
Cheese fondue set approx. 30 € to 250 €
Meat fondue pot approx. 22 € to 150 €
Meat fondue set approx. 30 € to 130 €
Chocolate fondue set approx. 10 € to 110 €

What alternatives are there to a fondue pot?

Do you like to try international cuisine? Because in addition to our already well-known fondue chinoise, there are several variations of it. In areas of East Asia, the fire pot or hot pot is very popular, especially in winter.

This table introduces you to different variations of other fondues.

An Asian fondue set is particularly suitable for the fondues presented here. You can also use your fondue chinoise set for the preparation. However, this is rather suboptimal due to its smaller pot opening.

Name of the dish Country Description
The Chinese Huoguo China Three popular types of fondue in China are the Peking Hot Pot, the Sichuan Hot Pot and the Chongqing Hot Pot. What is special about Chinese hot pots is that they are cooked with typical Chinese ingredients such as Sichuan pepper, black bean paste and Chinese barbecue sauce.
The collective term is nabemono. Two main types are sukiyaki and shabu shabu Japan In addition to regular broth, dashi (boiled fish stock) is used in Japan. The equipment differs depending on the type of Japanese fondu.
"Jeongol" is the name given to stews with several different ingredients Korea Korean Shabu Shabu is a quasi 3-course dish. First, the ingredients are cooked and eaten. Then noodles are prepared in the broth and eaten. Finally, rice is added and simmered.
Vietnamese fire pot (Lẩu) Vietnam Vietnamese fondue originated in China. The broth preparation is characterised by the taste of lemongrass, pineapple, ginger and galangal.

The Thai hot pot is not a pure fondue. What is special about it is that in addition to the soup broth, it is grilled at the same time. The Thai hot pot consists of a large soup pot with an integrated grilling surface in the middle.

Which are the well-known manufacturers of fondue pots?

Manufacturers of high-quality fondue pots are e.g.

  • Le Creuset
  • WMF
  • Stöckli
  • Kuhn Rikon
  • Nouvel
  • Spring
  • Staub

What other accessories do I need for a cheese fondue pot?

The most important components for making your fondue are the caquelon (fondue pot), the fondue forks and a rechaud with fuel paste or spirit.

To create and enjoy a real fondue atmosphere, you need a nice flame. An alternative to the traditional rechaud, which is heated with fuel paste or spirit, is the electric fondue cooker.

Fondue forks are indispensable for every fondue. Preferably with coloured markings so that everyone knows what is theirs. (Image source: / 57990995)

The advantages of electric rechaud are that they heat up faster, do not need to be heated on a separate cooker and are safer because they are heated without an open flame. In addition, the temperature can be precisely controlled with a regulator.

What Types of Fondue Pots are there and which is the right one for you?

Fondue pots are indispensable if you want to have a cosy, tasty and sociable evening with friends. Fondue pots are differentiated according to the liquid you want to heat in them. A distinction is made between

  • Cheese fondue pot,
  • Fondue chinoise pot
  • Asian fondue pot

What distinguishes a cheese fondue pot and what are its advantages and disadvantages?

A typical caquelon should be made of material that conducts heat very slowly (such as ceramic or cast iron). This allows the cheese to melt slowly and not burn.

  • Conducts heat slowly
  • No burning
  • Large opening at the top
  • Rather not suitable for fondue chinoise

Chocolate fondue can also be prepared excellently in it.

What distinguishes a fondue chinoise pot and what are its advantages and disadvantages?

Metal pots are particularly suitable for fat or stock fondues. With them, it is important that the heat can spread well so that the contents can be brought to the boil.

  • Good heat conduction
  • boil liquid
  • small opening so that the boiling water does not overflow
  • Cheese fondue would burn quickly

What distinguishes an Asian fondue pot and what are its advantages and disadvantages?

Asian fondue pots conduct heat well because they have to bring the broth to a boil. The Yin Yang cooking pot is divided in the middle and thus allows you to cook a hot and a not so hot broth.

  • Good heat conduction
  • boil liquid
  • Large opening
  • Cheese fondue would burn quickly

A special feature of the Thai hot pot is that it has an integrated grill surface in the middle, which means you can eat your ingredients grilled.

Buying Criteria: You can use these Factors to compare and evaluate Fondue Pots

Here we show you which aspects you can use to decide between the many possible fondue pots.

The criteria you can use to compare fondue pots with each other include:

In the following sections, we will explain what is important in each aspect.


Before buying, you need to know how many people you want to cook your fondue for. This will affect how big your pot should be.


The material is one of the most important factors in a fondue pot. Ceramic and cast iron are good for cheese and chocolate fondue because they transfer heat slowly and evenly. Stainless steel is particularly good for fat and stock fondues as it gets hot very quickly and brings the contents to the boil quickly.

Due to the nature of ceramic caquelons, they must be placed in water for at least 20 to 30 minutes before heating. This is important because otherwise the ceramic pot can crack from the heat. Check what the manufacturers state for time in the product information.

Cast iron needs more time to reach the temperatures, but has excellent heat storage capacity and is therefore excellent for cheese and chocolate fondue.

With cast iron fondue pots, you need to allow a little more time. (Picture source: / 118485539)

Stainless steel or copper are best suited for fat and broth fondues, as they cope well with high temperatures. Stainless steel is also easy to clean and can usually be put in the dishwasher.


Although you might like to choose a light fondue pot, we can recommend heavy fondue pots (provided you can carry them, even if they are filled).

It is especially important for children to have a solid base as the contents are hot and can cause burns!


The most important thing about the handles is that they are heat-insulated. This is because it is an advantage if you can touch the hot fondue pot on the table.

If you like wooden handles, make sure they are of high quality, especially so that they can withstand the dishwasher.

Facts worth knowing about Fondue Pots

Before the fondue - what do I need to bear in mind?

How do I cook the basic recipe for cheese fondue?

The classic fondue mixture consists of 1/3 Emmentaler, 1/3 Vacherin and 1/3 Gruyère. For 4 people you need:

  • 1-2 halved garlic cloves (more if you like)
  • 800 g grated cheese
  • 4 tsp cornflour
  • 2.5 cl kirsch
  • 3.5 dl white wine
  • Pepper and nutmeg for seasoning
  • 600 - 800 g bread cubes cut into bite-sized pieces


First, rub the garlic cloves into the caquelon. Then mix the cheese mixture with the cornflour. Then add the white wine and lemon juice and bring the mixture to the boil.

Finally, add the kirsch, season to taste and bring the lightly simmering fondue to the table.

If you have children, you can replace the wine with apple juice and omit the schnapps.

Are you keen to experiment? Then note that almost any type of cheese that melts when heated is suitable for fondue. You can create your own delicious cheese mixture. The only types that are not suitable are low-fat types.

So choose varieties with 45% or more fat, such as butter cheese, Camembert or processed cheese.

How much fat do I need for a fondue pot?

One litre of fat is usually sufficient (depending on the model size) and is heated in the fondue pot. We most likely recommend rapeseed and sunflower oil, as these are considered to be particularly heat-resistant.

Alternatively, you can try a fondue broth.

Fuel paste, spirit or fuel gel?

Fuel paste is known as safety paste and is particularly suitable for fondue.

Fuel paste has the advantage over spirit that it has a much lower fire hazard. Fuel gel is not really an alternative, as it is almost the same as fuel paste and therefore suitable for fondue without any problems.

It is very important to note that the rechaud is usually not suitable for both! In principle, spirit cannot be poured into the paste burner, which has a sponge. Conversely, no paste can be poured into the spirit burner, which has a protective grid in front of the opening.

The advantage of fuel paste over spirit is that it cannot leak or evaporate even if the burner tips over. With pure spirit, on the other hand, this can lead to a fire.

It is very important that you never add more spirit to a burning flame! You must let it burn out so that you can refill it afterwards without a flame.

Long matches are particularly suitable for lighting the fuel paste under the Recheaud.

When putting it out, you must pay attention to the following: Burning fuel paste, gel or spirit should be extinguished by smothering the flames. The rechaud often comes with an appropriate fireproof device (closed lid) that prevents air from reaching the flames.

It is best to let your fuel paste burn down completely under supervision. Any remaining fuel paste will evaporate over time anyway.

How can I make fuel paste myself?

It is very easy to make your own fuel paste. However, we do not recommend you make your own fuel paste for a cosy fondue.

For one thing, the fuel paste may not burn as long and that would be very tedious for a cosy fondue. You should also test it beforehand - preferably outdoors and in a protected setting - to make sure that it doesn't create too big a fire. This would be undesirable in your living room.

Fondue as a source of danger - what do I need to be aware of?

How should you extinguish a burning fondue?

If your fondue is on fire, you should never extinguish the burning oil with water! If you extinguish hot fat with water, there is a danger of fat explosions.

The correct way to extinguish the fire is to cut off the oxygen with a blanket or lid. You can also remove the ignition source and the fire will go out.

Fondue over the fire - what do you have to watch out for?

If you want to enjoy fondue over a campfire, a fire tripod is particularly suitable.

If you are in a group of 6 to 8 people, a kettle with a capacity of 6 litres is well suited. An enamelled surface is tasteless and easy to clean.

Forks that are particularly long would be an advantage so that people are not endangered by the flames or embers.

Fondue can also be enjoyed comfortably over the fire with the right fondue pot. (Source: / Phil Coffman)

Only use dry wood and make sure the fireplace is full of embers. If you don't use a fondue pot, no flames should reach the pan. This should not be a problem with a fondue pot.

What are the different ways of making fondue?

How do I cook cheese fondue without a fondue pot?

Since cheese fondue consists of melted cheese, you can also prepare the cheese in a heat-resistant container. The preparation might be a little more difficult for you depending on the material (for example, cheese in metal burns faster).

Note that the vessel should be lower than it is wide. Vessels with a non-stick coating are not suitable, as you have to stir quickly and a lot and the coating could be scratched.

For a fondue chinoise (meat fondue), you should use a heat-resistant metal vessel, as you need to bring the fat or broth to the boil.

Looking for a quicker alternative that doesn't have to be cosy? Then this video will show you how to easily make a cheese fondue in a loaf of bread in the oven.

How do I prepare a Feuerzangenbowle in the fondue pot?

For two to three litres of Feuerzangenbowle you need:

  • At least 54% rum
  • Two to three litres of red wine
  • Three cinnamon sticks
  • Three to six cloves
  • Lemon and orange peel (three fruits each)
  • One sugar loaf

Tip: Use a non-flammable base under the pot! Rum is quickly combustible and can set a table on fire.

First, heat the red wine with the cinnamon stick, lemon and orange zest and cloves.

It is important that you do NOT COOK the red wine, otherwise the alcohol will evaporate and the aroma will be lost!

When the red wine is hot, you can pour it into the fondue pot - which is also suitable for over a flame.

Now you can put the fire tongs on the pot and the sugar loaf on the tongs. Sprinkle the sugar loaf with rum and light it. This dissolves the sugar and it drips into the red wine.

Before the flame goes out, you can keep adding more rum until there is enough sugar loaf in the Feuerzangenbowle.

Recipe for a chocolate fondue

Chocolate fondue is made by dipping various fruits and/or nuts into melted chocolate. Due to the properties of the cheese fondue pot, it can easily be used for chocolate fondue.

For 4 servings, you need 200 g of chocolate of your choice, 200 millilitres of whipped cream or milk and, depending on your preference, about 500 g of fruit and/or nuts and/or other treats.

Many people find milk chocolate too sweet in combination with fruit. We therefore recommend using dark chocolate with a cocoa content of approx. 70 %.

Basically, all chocolates are suitable for fondue. High-quality couvertures and fine chocolates are of course even more special as a dessert flavour. You are also welcome to mix different chocolates as you like and find your favourite.

A ceramic fondue pot is particularly suitable for heating chocolate fondue, as these pots only pass on the heat slowly. This allows the chocolate to melt slowly and not burn.

After the fondue - what do I have to take care of?

How do I dispose of fondue oil and fat?

You shouldNEVER pour your fat down the drain or into the toilet!

Firstly, this is not good for the environment and secondly, the fat hardens in the drain pipes, gets stuck and thus drastically increases the risk of a blockage. Thirdly, this disposal also causes a lot of trouble for sewage treatment plants.

What you can do:

  1. Further use
  2. Fat bucket
  3. Collection points
  4. Residual waste (but properly!)
Continue to use it:

If the fat is not very dirty, you can use it again. Either for another fondue or for browning meat or vegetables.

To do this, pour the heated and thus liquid fat through a cloth or a filter. This frees the fat from burnt residues and makes it last longer.

Collection points and fat buckets:

If you have a lot of grease residues, or if you often do, you should ask your local authority whether they have collection points or drop-off points. You can dispose of your fat at these points.

Snack bars or restaurants should also use grease separators, which can even earn them money.

For this kind of disposal, it is worth having a grease bucket in which you can collect your grease to dispose of it. Often these grease buckets are given out and when you bring it back, you get an empty one.

Organic bin:

Solid and cooled fat may only be disposed of in the bio bin if the contents are later thermally processed! You can find out about this at your local council.

Residual waste (but correctly!)

In order to be able to dispose of your oil or grease in your residual waste, you should note that it should have hardened again.

To do this, you can pour the liquid oil into an old bottle or tin can, which you must seal tightly. To prevent the fat from escaping from the container, let it harden completely. Then you can dispose of the closed container in the residual waste bin.

How do I clean a fondue pot?

Check whether your caquelon is dishwasher-safe. If not, you can wash your caquelon by hand in three different ways.

Cleaning the caquelon with warm water

If you want to clean your fondue pot in the evening, you can put the used pot back on the cooker with the leftover cheese and about 3-4 cm of water and some washing-up liquid.

Set the cooker to the lowest heat. After 15 minutes, the cheese will have dissolved by itself and you can finish rinsing the fondue pot.

Clean the caquelon with cold water

If you don't mind leaving the cheese fondue to stand overnight, you can clean it with cold water. To do this, fill the pot completely with water and leave it to stand overnight.

The next day, remove the softened cheese with a scraper.

Cleaning the caquelon with vinegar and baking powder

If the cheese is really burnt, we recommend this cleaning method. Fill the pot with 2 centimetres of vinegar and add normal baking powder. Mix the two and let it stand for 30 minutes.

Then you can empty the pot and wash out the rest with a sponge.

How do I get rid of the smell?

You can put a plate with coffee powder or vinegar on it overnight and air it well the next day. This should get rid of the smell.

Picture source: / 82316776