Nostalgia 6-Cup Stainless Steel Electric Fondue Pot

I recently picked up the Nostalgia 8-Cup Electric Fondue Pot, and it has quickly become my favorite way to entertain. Whether it's a cozy night in or a small get-together with friends, this pot makes the whole experience feel like a high-end fondue restaurant right in my own dining room. What Makes This a Great Buy: Versatility at Its Best: This isn’t just for cheese! I’ve used it for classic Swiss cheese, silky chocolate ganache, and even as a hot pot for dipping meats in broth. It handles all three perfectly without scorching the bottom. Large Capacity: The 8-cup (approx. 2-quart) size is the "Goldilocks" of fondue pots. It’s large enough to feed a family of 4 or 5 without being so bulky that it takes up the entire table. Adjustable Temperature Control: This is the most important feature. The dial allows you to get the mixture hot and bubbly quickly, then turn it down to a low simmer to keep the texture consistent for hours. No more hardened cheese or burnt chocolate! Easy to Clean: The stainless steel pot is surprisingly easy to wash, and the fact that it’s removable from the base makes cleanup much safer and simpler. Thoughtful Accessories: It comes with 6 color-coded forks, so there are no "whose fork is this?" mysteries during a party. The notched rim is also a great touch—it keeps the forks upright and prevents them from sliding into the pot.

Loved this fondue pot. It was a big hit for my party. I highly recommend it to anyone who needs a smaller fondue pot.

As birthday gift for my daughter-in-law, she just used in New Year’s Eve and loves it. It’s easy and fun to use and easy to clean.

Bigger than personal fondue pots, the ones with a candle under them. Smaller than gigantic fondue pots for an entire party. Like Goldilocks and The Three bears, this pot was "just right" for my family of four. Easy to use. Just plug in and set temp from 1 to 10. ***Cord is short, so we set up on our kitchen island so everyone had easy access to pot. We made a chocolate s'more recipe, by first melting the chocolate, marshmallow and graham cracker mix on the stovetop. Once melted, we poured it into the fondue pot, which acts as a warmer. This size was perfect to dip in our marshmallows, pretzels and graham crackers into the pot. We had a lot of chocolate left over that we threw out (served four- could have served 8 easily and we pigged out). The color coded forks that come with the pot were handy and easy to keep track of whose was whose. The kids were happy to pick their colors. Unplugged and cleaned easily after pot cooled. We enjoyed this pot on New Years and will use again for deserts (variety of chocolate treats) but I'm not interested in using it for cheeses or oils so I'm of no help there. From using the pot, I'm sure you would have to melt cheese or heat oil on stove and transfer to pot for immediate usage. It will keep warm while eating, but does not seem like would be good for actual melting process. More as a serving dish. I think it makes a nice gift as well as a handy kitchen accessory to have around. I'll also use when having friends over to do puzzles or maybe a friends birthday dinner. 4 Stars and not 5 for short cord and not being an actual melting device.

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!

Excelente producto

The temperature control is bad. There is a 0-11 control nob, which is arbitrary. The hearing element is either too cold or too hot to melt chocolate. It can keep food warm but it should not be used to melt or cook, which seems like a waste of dishes, space, and money. Oh and nothing is dishwasher safer -- not the forks and not the pot. Plus the cord is too short so you need an extension cord. This is just disappointing. I was able to reheat queso in it, but when trying to melt chocolate high quality chips and cocoa butter, something I've done on the stove with a double boiler with no problems, it just seazed and burned. Now my house smells like burnt food and I have to hand clean the pot. Update: after several months I'm updating my score from 1 to 3 stars. All the complaints above still stand, notably there is know real temp setting, you have to guess with a dial between 0-11. The burner doesn't stay consistently hot. It cools and burns hotter at no noticable intervals. It seems very picky to manage and no parts are dishwasher safe. But after several months of trying to use this I found a few steps are needed to get it if to mostly work. While I could get it to work, if I had to buy it all over again, I'd wait until I could buy one a little higher price or a simpler small chocolate melter with one setting -- I wouldn't get this model. But since I currently have it and I can use it, it's not useless, so I'm giving it 3 stars. Tips to get this to work: -fill up several inches or about 1/3 full to hear. Adding only a small amount of food will result in scorching. -use a climate controlled environment. When I had the most trouble was when the temperature in my house was cooler due to winter temps with the door open for a few minutes. The thermostats doesn't stay steady on the hot plate and could cause seizing of chocolate, cheese, or whatever you are warming/melting -stay close the entire time and pay attention. The heating element is inconsistent and may get hotter or cooler suddenly. Keep a close watch on your food. -try to use low "temp" ranges on the device. I try not to go above 3, maybe 4 if I really have to. I also use an infrared or instant read thermometer to check temps while cooking and melting. Low, slow, and steady with the bowl filled is the best way to use this. It's pretty big if melting chocolate or small batches or cooking a little cheese/fondue. It's really not ideal for small batches but with this information I can at least use this cooking tool that's taking up space.

A very nice stainless steel pot and electric burner; it cleans up nicely after use. The forks worked well for all of us.