Micah Stanley
Fondue: Only use oils that can be heated to high temperatures
The oil is exposed to extreme temperatures in fondue and many oils then burn. Only highly heatable oils do not start to burn at these temperatures:
- It is best to use solid fats such as Palmin or Biskin. You can also use liquid oils that are specially designed for frying.
The oil should be heatable up to 180 °C and have little taste of its own. Vegetable oils such as sunflower oil or rapeseed oil are therefore very suitable. - Commercially available olive oil is not suitable and we also advise against adding butter, as it would reach its smoke point at high temperatures and ultimately burn.
