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 Performs

• Wide, 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 Best

• Braised short ribs, pot roast, and coq au vin for a crowd
• Searing large batches of meat for stews
• Paella-style rice dishes and risotto in quantity
• Roasting a whole chicken with vegetables
• Shallow-poaching fish and simmering large batches of sauce

Choosing the Right Made In Pan

For 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.