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Cookware By Type
Choosing the right cookware is simple when you match the material to the task at hand. Each type has distinct advantages, and the most effective cookware set includes pieces of each. Stainless steel is the durable workhorse, perfect for searing, sautéing, and boiling with consistent, even heat. For high-heat searing and stir-frying, carbon steel is a chef's favorite that develops a natural non-stick surface with use. Meanwhile, non-stick cookware offers unmatched convenience, essential for delicate foods like eggs and fish. A well-rounded kitchen utilizes all three to ensure you always have the perfect tool for any recipe. There's a job for every style of cookware, so sort by the type to easily find just what you need to complete your collection.
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Made In 10-Quart Stainless Clad Rondeau
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$249.00
