For cheese fondue, what should I put in the pan to keep the cheese from sticking, olive oil or red wine vinegar? I've cooked a fondue at home before and can't remember for the life of me what I used in the pan, but I know it was one of those two things. I'm guessing either would work due to the acidity of the RWV.
Gonna do Gruyere, easily the best fondue cheese IMO.
I don't ever have issues with it sticking. Include some butter, and get the wine boiling well before starting to add the cheese. I bloody love fonue.