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Stainless Steel Cookware
Trusted by professional chefs and home cooks alike, stainless steel cookware is considered the gold standard in durability and performance. Quality stainless steel cookware provides excellent heat distribution, ensuring your food cooks evenly without hot spots. Its non-reactive surface won't alter the flavors of acidic or alkaline ingredients, preserving the pure, intended taste of your dishes. Unlike Teflon coated pans, stainless steel is non-toxic and won't release harmful gases or chemicals into your food, even at high temperatures. Beyond its health benefits, stainless steel cookware is remarkably easy to care for. Its smooth, non-porous surface resists staining and prevents the buildup of bacteria, making it simple to clean and disinfect. Most stainless-steel pots and pans are conveniently dishwasher safe, and for any stubborn, burnt-on food, a simple soak or gentle scrub is all it takes to restore their shine. Built to last a lifetime, our stainless-steel cookware resists rust, warping, and staining, and can seamlessly transition from the stovetop to the oven. Investing in stainless steel is investing in a reliable kitchen partner that delivers consistent, delicious results and a timeless, professional gleam for years to come.
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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
