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For Your Next Campfire, You Need This Skillet Fondue

Skillet Fondue

Gooey fondue next to the campfire has to be the ultimate treat. The fondue stays melty thanks to the heat-retaining cast iron skillet, but since it’s not over a constant flame it will cool eventually (so waste no time digging in.) Feel free to play around with cheese combinations—smoked cheddar boosts the campfire taste.
Servings 2


  • 4 ounces Gruyère cheese grated
  • 4 ounces Emmentaler or young cheddar cheese grated
  • 2 teaspoons cornstarch
  • 1 clove garlic
  • ½ cup dry white wine
  • 1 tablespoon whiskey
  • Ground black pepper to taste
  • Dipping ingredients try boiled potatoes, cauliflower, broccoli, carrots, sliced apples, bread, or salami


  • ►Toss cheeses with cornstarch to coat. Rub garlic clove inside a cast iron skillet, then finely chop and add to the skillet along with the wine and whiskey. Set over medium heat and bring to a boil, then lower temperature to a simmer. (Note: If you are cooking over a fire or a stove where you can’t control the temperature very well, skip the boiling and just bring the liquid to a simmer.)
  • ►Slowly add cheese in small batches, constantly stirring. Keep stirring until all of the cheese is melted and the fondue has thickened. Make sure fondue does not boil.
  • ►Remove from heat and serve immediately.
Photographed by Francine Zaslow.

Styled by Catrine Kelty.

Anna Brones

Cycling, zine-making, and general outdoorsmanship consume Anna Brones' time when she isn't writing or producing. Her home on the Puget Sound provides ample fodder for her art. When it comes to outdoor-friendly cheeses, Brones thinks Comté is a winner. "It's delicious, easy to pack, and can handle being stuffed at the bottom of a backpack," she says.

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