DIP INTO THESE HOT TIPS FOR BETTER FONDUE FUN.

Byline: - Natalie Haughton

Fondue pots are available in a variety of sizes (2- and 3-quart pots are most popular for entree fondues; smaller ones for dessert), colors, styles and materials. They come with burner units fueled by denatured alcohol, fuel paste or electricity. For cheese and dessert fondues, use ceramic or earthenware pots - materials that will diffuse the heat. Fried fondues and broths should be prepared in metal pots that absorb the heat and keep cooking the oil or broth. It's also possible to use Asian hot pots.

Invest in fondue forks with colored or identifying handles so guests can tell which fork is theirs. Have guests transfer their cooked food to a plate or another fork to avoid burning their mouths and avoid contamination of the mixture in the pot. No double dipping!

For the best and smoothest results when making a basic cheese fondue, rely on a recipe that uses cornstarch or flour and a little acid like lemon juice. Also melt the cheese gradually and stir constantly during the melting period, reaching the corners of the pot. If you are experimenting recipes, keep in mind that some cheeses melt better than others. Do not use low- or no-fat cheeses as they don't melt well - and you could end up with a gummy mess.

If cheese fondue is too thin, add more cheese or a little cornstarch dissolved in a little wine and stir into the simmering fondue until desired consistency is reached. If too thick, add more of the warmed cooking liquid (wine). If lumpy or gritty, briskly whisk in a tablespoon of fresh lemon juice or vinegar.

Fondue is most easily prepared in a saucepot on top of the kitchen stove, then transferred to a fondue pot for serving. In some cases, fondue pots, depending on material, can be placed directly on the cook top.

For beef fondue, the oil should be heated to 375 degrees F, the optimum temperature for frying. Try to get guests to stagger their cooking so no more than three forks are in the pot at once. If the temperature drops below 360 degrees F, wait a few minutes for the oil to get hotter before resuming cooking.

For chocolate fondues, be sure to keep the heat underneath low (and watch carefully) to avoid burning or scorching the chocolate. Cheese fondue is best placed over medium heat.

A pot of fondue with bread is boring, says Rick Rodgers. A platter of breads, foccacia, bread sticks, veggies, meats, fish and poultry makes a hearty meal.

Bread cubes should be bite-size, no larger than 1-inch square, with a piece of crust on each cube to help hold it on the fondue fork.

Some dipping vegetables are fine raw (mushrooms, zucchini), but others - such as asparagus, broccoli, carrots and cauliflower - should be cut up and blanched quickly in boiling water (about two minutes).

After spearing a bite-size cube of food on a fondue fork, dip and swirl it in the cheese or chocolate fondue in a figure-eight configuration to keep the mixture from separating and burning in the bottom of the pot.

In Switzerland, there are penalties for losing a dipper in the fondue pot. A man must buy the next pot of fondue or next round of drinks and a woman must kiss a man of her choice or host the next fondue party.

Often the cheese left in the bottom of the pot cooks into a golden brown crust - which is known as la croute or la religieuse. After cooling, pry it out of the pot and eat.

Children love fondue, so plan a fondue party with them in mind.

Since you have to be in close proximity with other diners, fondue is a meal best shared with really good friends or relatives.