Buy Emile Henry 2.6 Quart Fondue Set, NoirEmile Henry 2.6 Quart Fondue Set, Noir Product Description:
- Made of Burgundy clay,can be used directly on a gas flame or an electric or halogen hob without a diffuser, without any fear of cracking or breaking.
- Oven, broiler, and microwave safe: Flame top pieces can go directly from a freezer or refrigerator, to a hot oven, to the table.
- 2.6 Quart capacity is perfect for heat conduction and for slow, natural melting- You won't soon forget fondue meals made in Emile Henry
- Up to 30% lighter than many types of comparable metal cookware
- Easy clean up: dishwasher safe
Product Description
719922 Color: Black Features: -Slow, natural cooking.-Light, easy to handle.-For use on gas, electricity and halogen cooktop stoves.-Versatile; can be used in traditional, convention and microwave ovens.-Keeps contents hotter for longer.-Won't scratch from use or cleaning, stays looking new.-Footed base for heat diffusion.-Available in Red, Yellow, and Black.-Material: high-fired glazed Burgundy clay.-Forks: 6 Stainless Steel forks.-Diameter: 8.5''.-Capacity: 2.6-quart.-Weights: 4.6 lbs..-Cleaning and care: dishwasher safe.-Made in France. Includes: -Includes 6 forks specially designed for this fondue set.
Customer Reviews
Most helpful customer reviews
28 of 28 people found the following review helpful.
Nice, Traditional Fondue
By alost
This is a nice fondue set manufactured in France. The caquelon (pot) is earthenware which is considered to be the more proper or traditional material for use in making cheese fondue. It is what you will typically find used in Switzerland for cheese fondue.The enameled, cast iron caquelons made by several other manufacturers are better suited when used with oil or broth to cook meats or seafood. This is due, in part, to the fact that cast iron, once heated, retains heat extremely well. Accordingly, it does not respond rapidly to a drop in temperature (i.e. lowering the heat). That is why a cast iron frying pan is great for searing steaks - it does not lose as much heat as would a stainless steel pan when a cold steak is dropped in it. While a pot or pan with high thermal retention qualities can provide an advantage in certain types of cooking, it can prove a disadvantage when making cheese fondue. If the heat gets a little too high when melting the cheese, reducing the heat or removing the pot from the heat source will not have an effect for a couple of minutes because the cast iron will retain the heat. In the time it takes the pot to cool a bit, the cheese may already have separated from the excessive heat. Even while eating fondue, you will find yourself having to lower the heat periodically to avoid boiling the cheese or scorching the cheese on the bottom of the pot, particularly when most of the cheese in the pot has been eaten and you are getting near the bottom. Although earthenware also has relatively high thermal retention qualities and will retain a certain amount of heat, lowering the flame will have a more immediate effect with earthenware than it would with cast iron.Aside from the above considerations, a particular benefit to the Emile Henry earthenware caquelon is that it is capable of being used directly on a gas, electric or halogen range top to melt the cheese. Some earthenware pots cannot be used directly on a range top and will crack if used in such a fashion. Accordingly, if made in some other manufacturer's earthenware pots, the cheese must first be melted in a separate pot (or double boiler) and then transferred to the caquelon. The Emile Henry flame top pot eliminates that step.As to the other components, the rechaud (stand) is adequate and sufficiently sturdy, but I would prefer that it have a slightly wider base. Still, this one is fine and works well. The fondue forks are very nice. Although made of stainless steel, at first glance they look almost like wrought iron.One note of caution: Do not follow the fondue recipe included with this set with respect to the wine - it calls for far too much wine. Reduce to no more than two cups wine and add warmed wine by the tablespoon thereafter if more is needed as you melt the cheese.Tip: I did not care for the gel-style burner that comes with the rechaud for this pot. To replace it, I purchased a Bella Tavola Fondue/Chafing Burner that burns Butane. In order to make the Bella Tavola burner fit under the rechaud, I used a Dremel-style tool to cut out the Doughnut-shaped platform at the base of the rechaud (the ring in which the gel burner sits). Once that was removed, the Bella Tavola Fondue / Chafing Burner fit perfectly within the rechaud.
12 of 12 people found the following review helpful.Exactly what I wanted
By Nicole A. Stewart
I have admired my mother-in-law's ceramic fondue pot from the 1970s for many years. I've been looking for a similar one for a while, and I found the Emile Henry pot two years ago. I finally purchased it, and I was quite impressed. For a fondue party, I cooked cheese and chocolate fondue in three different pots: one that was metal, one that was a ceramic bowl set in a copper bowl, and my new Emile Henry pot. The Emile Henry pot cooked the best, by far. It was so easy to cook directly on the stove top and transfer to the burner stand. We put the whole pot with leftover chocolate in the fridge, once it cooled. After we re-heated the chocolate the next day, the pot went directly into the dishwasher. I love it!!!
4 of 4 people found the following review helpful.Best Fondue Pot Ever
By M. Conroy
These are the best fondue pots ever. I received the yellow one as a wedding present a few years ago. Since then I've purchased the red one for my sister and now the black one for my sister-in-law (got to be able to tell them apart when we all get together). We've done cheese, chocolate, oil, & broth, used them on gas burners and electric and not only do they heat evenly, but they clean up easily too (even if someone forgets to clean-up until the next day).
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