Saute Pans

The Made In 10-Quart Stainless Clad Rondeau is the large-format pan for one-pot cooking for a crowd. It sits between a sauté pan and a Dutch oven: shallow enough to sear a full batch of short ribs or chicken in a single layer, yet deep enough to braise them in their liquid on the stove or in the oven. Its 12.75-inch cooking floor is wide enough for holiday braises, large pans of paella-style rice, and enough browned meat for a stew, without working in batches.
Why It PerformsWide, flat cooking floor: More surface area means less overlap, so meat browns instead of steaming. A deep stock pot traps steam around the meat; the rondeau’s open, shallow shape lets moisture escape for a proper sear.Clad from base to rim: Layers of stainless steel and aluminum carry heat evenly across the large floor and up the walls, so a full pan browns uniformly to the edges.Two loop handles: Short loop handles in place of a long stick handle take up less room in the oven and make a heavy, full pan easier to carry with both hands, from stove to oven to table.Fitted lid: The included stainless lid holds in moisture for long, gentle braises.Rolled rim: Braising liquid and sauces pour cleanly without dripping down the side.
What It Does BestBraised short ribs, pot roast, and coq au vin for a crowdSearing large batches of meat for stewsPaella-style rice dishes and risotto in quantityRoasting a whole chicken with vegetablesShallow-poaching fish and simmering large batches of sauce
Choosing the Right Made In PanFor family meals and weeknight braising, the Made In 6-Quart Stainless Clad Rondeau offers the same design at a smaller size. For large batches of stock and soup, where depth matters more than floor space, choose the Made In 12-Quart Stainless Clad Stock Pot. Learn More