Keep your ingredients to pieces of fresh, un-breaded foods, and things will be good.
The second way is that for cheese fondue, the dipping ingredients are mostly all precooked.
The bowl is stainless steel with a nonstick interior that cleans easily.
It was promoted as a Swiss national dish by the in the 1930s and became popular in North America in the 1960s.
The candles take a long time to melt the cheese.
Pot material The first fondue pots were ceramic or stoneware heated over open fires.