Learning how to make fondue starts by recognizing the right type of fondue equipment to use for each occasion. This table, although overly simplified, should help you see the differences between various fondue pots.
Pots like this cheese fondue pot can stand high heat. As you can see on the picture, it uses an alcohol or gel burner to create and maintain the heat, which can be adjusted by opening or closing the air holes on the burner.
Fondue pots used for hot oil or broth fondue normally have a smaller opening than cheese fondue pots to prevent hot oil splatters. They are normally made of stainless steel or copper.
Many also come with an inner sleeve that can be used to transform your fondue pot into a double-boiler so that it can also be used for chocolate and cheese fondue like this one: Swissmar 11 Piece Stainless Fondue Set
There are also versatile electrical pots that can be used for all types of fondue, such as the Trudeau Alto 3 In 1 Electric Fondue Set, which I highly recommend. Trudeau makes quality fondue pots and plates while still remaining affordable.
Some people get confused with the dip recipes provided on this site. They contact me to inquire how to make fondue with these dips. Dips should only be used with the hot broth or hot oil recipe. Basically, you cook your meat, seafood or veggies into the broth or oil, then you let it cool a little and dip it into these dips to add flavor.
How to Make Fondue - Quantities
It can be difficult to determine how much to prepare, so here are a few guidelines on how to make fondue and how much to make:
Cheese: if you intend on serving cheese fondue as an appetizer, each guest should have about 100 g (3.5 oz) of cheese. When served as a main meal, plan to use about 200 g (7 oz) per guest.
Meat for Hot Oil Fondue: most guests eat about 225 g (0.5 lb) of meat, prepared into bite-sized cubes.
Sliced meat for broth fondue: most guests eat about 225 g (0.5 lb) of meat, sliced thinly.
Seafood for broth or oil fondue: if you only serve seafood, plan for 180 g (6 oz) of seafood or fish per person.
Broth quantity: For 1 pot (for 4 people), prepare 1.5 to 2 L (6 to 8 cups) of broth. Broth evaporates or gets absorbed by the food during fondue, so have a little extra on the stove top.
Dips: I recommend 3 to 5 dips if you serve hot oil or broth fondue. Each guest would use about 125 ml (1/2 cup) of various dips (approximate total dip volume per guest)
Chocolate: Each guest should have about 60 g (2 oz) of chocolate.
Fruit dippers: Plan for the equivalent of 1 to 2 fruit per person. For example, one banana, one orange, one apple and a doughnut can be cut into bite-sized pieces and should be enough for about 3 people.
Bread dippers: Plan for the equivalent of 2 to 3 servings of bread per person when you have cheese fondue as an appetizer.
Obviously, these quantities are only meant as guidelines and you should prepare a bit more, especially if some of your guests have a large appetite!
I've created a complete broth fondue guide that will show you everything you're ever wanted to know about dips and broth fondue dinners. Learn more about my Greek-Inspired Beef Broth Fondue Guide here. It includes a complete fondue menu with recipes and drinks that complement each other perfectly along with a tried-and-tested timeline that lists every task you need to take care of to host a perfect broth-fondue dinner for 4 people, and much, much more.