questions for the Hounds:
1) I asked for an received the Anolon Professional 1-1/2-Quart Fondue Set for xmas (link below). I also received "Fondue: Great Food To Dip, Dunk, Savor, And Swirl" by Rick Rodgers. Rogers states numerous times that cheese fondues should only be attempted in earthenware fondue pots or the like b/c metal will not distribute the heat evenly and can cause burning. However, the thick Anolon indicates that it is made of "heavy gauge hard anodized aluminum" - always thought anodized aluminum (ie Calphalon) cooking ware distributed heat more evenly than other metals. I'm making some cheese fondues for NYE tonight and would hate to present everyone with a burned mess. The burner allows you the convenience of using either fluid gas or gel gas. Thoughts?
2) Any favorite fondue recipes?
thanks and happy new year (almost) to everyone,