1) A "true" fondue meal consists of three courses -- cheese, meat, dessert.
2) I am much too lazy to clean the pot after each course, so I improvised and we really only used the pot for the meat course. It worked well for us. The cheese course I made in a bread bowl (DELICIOUS!) The second course was meat, which I used the pot for. And the third course, dessert, I used my crock pot.
3) The meat course is so yummy. I used this recipe, Fondue Bourguignonne (nope, can't pronounce it). The main point of the meat course is the dipping sauces. This was the hardest part for me -- finding good sauces. Some worked, some didn't. But it's fun to try new sauces!
4) The dessert fondue seized up in my crock pot. Next time, I'll probably leave it on low using a double boiler on the stove top. It was still delicious, it just wasn't that dippable (which is kind of the point of a fondue).
So...if you have a fondue pot that you have never used. Or if you have thought about fonduing...GO! Fondue it up! You won't regret it.
*Fondue pot shown is My Perfect Kitchen™ Stainless Steel Lazy Susan Fondue Set.