Nostalgia6-Cup Electric Fondue Pot Set for Cheese & Chocolate - 6 Color-Coded Forks, Temperature Control - Stainless Steel Kitchen Gadgets and Appliances for Hors d'Oeuvres and More - Stainless Steel

Easy setup. The hot plate does very well to maintain its temperature, and it is nice we have the ability to gage the desired temperature for ourselves.We have used for both cheese fondue and chocolate fondue and both experiences have worked wonderfully. The top lid is nice as it has slots to hold each person’s skewer, and with the color coding of the skewers, it’s ideal for group setting so we know whose is whose.

I was hesitant about getting one of these but this one didn’t disappoint! It was very easy to use with instructions. Great quality and easy to clean. Very impressed. I used for a party and it was a hit! I even be using at home when making Christmas chocolate treats!

I got it in my head that fondue would be a blast for Christmas eve and so I ordered 2 of the pots and we fondued our little hearts out! It was a feast!Just saying fondue has my mouth watering!The are good quality pots that have even heat distribution and are easy to clean up.I will upgrade to The Melting Pot set in the future but they are quite expensive and these pots worked amazing for what I meeded them for!

It is good but the quality of pot is quiet thin but temperature control is good. Can be a great choice for parties

I recently purchased the Nostalgia 6-Cup Electric Fondue Pot Set for Cheese & Chocolate, and it has completely transformed our social gatherings. This versatile appliance has become a favorite in our household for its convenience, functionality, and the delightful experiences it brings to our dinner table.Pros:Effortless Temperature Control: The electric fondue pot's precise temperature control takes the guesswork out of melting and maintaining the perfect consistency for cheese, chocolate, or oil fondues. No more worrying about stovetop adjustments!Quick Heat-Up Time: I appreciate the rapid heat-up time of this fondue pot. It means we can get the party started without unnecessary delays, and the pot maintains a consistent temperature throughout our meal.Generous Capacity: The [Brand/Model] fondue pot has a spacious capacity that accommodates a variety of fondues for a group. It's perfect for entertaining guests or enjoying a cozy night in with family.Easy Cleanup: The non-stick interior and detachable components make cleanup a breeze. After a delightful fondue evening, the last thing anyone wants is a pile of dishes to tackle, and this pot ensures a quick and simple clean-up process.

My husband has had fondue many times. This was MY first experience with it. I got the fondue pot for him for Father's Day. He was pleasantly surprised. I did a lot of "reviews reading" before I decided to purchase this one.We used sunflower oil and peanut oil, to which I had added garlic powder and a touch of finishing salt. Because I didn't wish to wait 10-15 minutes for the fondue pot to warm up, I first heated up the oil on the range, on a low setting. Then, I strained it, to remove the dark residue from the garlic powder, and put it back on the heat. While I was assembling the food I had cut up, mostly into cubes, I turned on the fondue pot, on its highest setting, and very carefully poured the hot oil into it. THEN, I put the fondue fork stainless steel rim on it. A few minutes later, I tested it with some rye bread, to see if it was hot enough. It certainly was, as the bread bubbled and "fried" in the oil right away.Since this was my first experience with fondue cooking, I tried a variety of items. Thawed out some ahi tuna, and a small beef strip steak, pressed them between several paper towels, to sop up as much moisture as possible. Then, I put them in paper towels in ziplock bags, and put them into the fridge. Later, I put them on the counter to warm up to room temperature.I also cubed some rye bread and some whole-grain bread. Then, I cleaned some pearl onions, some little baby red potatoes, cauliflower, brussels sprouts, and baby portabella mushrooms. The pearl onions I left whole - minus the skins and ends. The baby potatoes I left whole, cut the cauliflower in chunks, the brussels sprouts I cut in half, and I sliced the baby portabella mushrooms in thick pieces. When I was finished, I let all of it come to room temperature, and made sure all of the food was dry.WELL, my husband was VERY surprised. He had been on the computer the entire time I was prepping the food, and - thankfully - didn't ask what I was doing. (Normally, he would have...)He loved it! The beef was excellent, he said, and the tuna. We BOTH thought the pearl onions were the best of the vegetables, the mushrooms were great, I loved the brussels sprouts and cauliflower, and we both liked the rye bread. The whole grain bread wasn't as good, surprisingly.As for the red potatoes? They were a disappointment. I believe they were just too moist inside to thoroughly cook in a few minutes, and even when I cut a small slice of one and put it in the hot oil in the pot, it did not cook fast.The fondue pot kept its heat the entire time we were eating, the forks were fine, and we are very pleased.A WORD OF CAUTION! The stainless steel rim, that allows the fondue forks to rest in the pot, is EXTREMELY SHARP underneath its rim. As I was cleaning it after dinner, I sliced a pretty good sized gash in my finger. BE CAREFUL! Because I have a store that deals with metals, I took it to work with me to smooth it down with my rubber wheel burs. The piece was evidently stamped out, and the edges were left "raw". It cut me as if it had been a razor blade. If you are near a metal shop, or a jewelry store that does repairs, or know how to smooth metal yourself - get that rough underside rim of the fork holder sanded down. Other than that, we love the pot, and intend to use it a lot!