What is the best oil to use in a fondue pot?

I know olive oil is the best, but doesn't take high temps very well. What is the alternative?What is the best oil to use in a fondue pot?
375 to 425 degrees Fahrenheit is the smoke point of Olive oil so it is perfectly good for frying and for Fondue Bourguignon. Many. many people always have this popular misconception, even some Chefs who are not well trained. Sometimes it is much easier to let them believe in their erroneous ideas, than to waste time and effort to explain to them. Enjoy!
I would suggest either peanut of safflower oil, both have very high smoke points and work well in fondue. Both should be available at your grocery store.What is the best oil to use in a fondue pot?
Peanut oil,,,high burn content...if you are allergic to peanuts, then a Canola oil..
Peanut oil is what I always have used and it works fine.
Olive oil is good but it is not necessarily the best. Olive oil's claim to fame as a "good fat" is that it is a mono-saturated fat. Peanut oil is a mono-saturated fat AND has a higher smoke point - 450 degrees F. When frying, as you do in a fondue pot, the higher the frying temperature the more quickly the outside of the food sears and closes to further oil penetration into the food. Consequently, you eat less fat! Peanut oil has a bland taste and does not contribute a flavor like olive oil does. The next best choice for fats are the poly-unsaturated fats. Commonly available ones and their smoke points: Safflower oil, 510 degrees F; sunflower %26amp; corn oil, 450 degrees F; canola %26amp; vegetable oil, 400 degrees F. These 5 oils are also bland and do not contribute a flavor to the food.



So make your choice with the above info in mind. Always use a thermometer to keep the temp of the oil as high as possible without exceeding the smoke point of your choice of oil. I know this can be a bit tedious, especially w/ sterno or alcohol heated fondues, but it is worth the effort. When fats exceed their smoke point their molecular structure breaks down. When that happens some very off-putting flavors develop, plus they become unhealthy to eat.



My choice, when the guest numbers exceed 4-5 or if 1 of the guests is allergic to peanuts, is usually safflower oil because the cooking of the food runs just a bit faster. Otherwise I use peanut oil. I do use olive oil, but only when I want its flavor contribution.