A fire pot is a type of Asian cuisine where a pot containing liquid is placed on a table above a heat source for diners to cook food themselves. It is used for festive gatherings and high-quality ingredients. A fondue pot is not used for cooking at the table and uses different types of liquid.
In more general terms, a pot is any form of cookware that includes a heat source in its construction, such as a Swiss fondue pot. More specifically, “fire pot” is the literal translation of a type of Asian cuisine more commonly called a hot pot, which involves a pot containing some type of liquid being placed on a table above a heat source so that diners can cooking food yourself in boiling liquid. With Asian cuisine, a fire pot is a traditional presentation used for festive gatherings and when the ingredients served are of exceptional quality, as is the case with Kobe beef. Other pots that have heat sources attached to them, such as a fondue pot or African adogan, are not generally referred to as a fire pot, although they do fit the general definition.
The general concept of a pot is to have a container capable of receiving heat directly from a source and cooking the contents of the container. This can be a metal or ceramic pan, although non-stick electric varieties also exist. The compactness of the pan and its heat source are two of the defining factors of a pan.
In Asian cuisine, a fire pot or hot pot is a heated container that is placed on a dining table and holds some type of liquid. This is usually beef, chick, or veal stock, although fish stock can also be used. Surrounding the pot are a number of thinly cut pieces of vegetables or meat which can be placed on the end of a skewer and held in the simmering broth until cooked through, after which the pieces are returned to a plate and eaten. This allows each person eating at the table the ability to decide how well cooked each item is; it also ultimately makes the sauce in the pot very flavorful due to the addition of the different ingredients.
Unlike an Asian-style pot, a fondue pot is not usually used to cook food presented at a table. Also, the liquid used in a fondue pot is usually different types of cheeses or thick sauces instead of stock. The purpose of fondue is to provide a warm accent to the foods being dipped in the pot without having to worry about actually cooking the food itself. To compensate, fondue usually includes pieces of food that have already been cooked or, as in the case of bread or fruit, that can be eaten unheated.
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