Made In 6-Quart Stainless Clad Rondeau

The Made In Stainless Clad Rondeau is the pan for one-pot cooking at its most efficient: sear a batch of chicken thighs, sauté the aromatics in the rendered fat, deglaze, add stock, and braise, all without changing vessels. A rondeau sits between a sauté pan and a Dutch oven. It is shallow enough to whisk a sauce or turn meat easily, yet deep enough to hold the liquid for a slow braise. The 6-quart size suits family meals and weeknight batch cooking.

Why It Performs

• Wide, flat cooking floor: More surface area means less overlap, so more pieces of meat or vegetables touch the pan at once and brown rather than steam. The broad, low shape also reduces sauces faster than a tall pot.
• Fully clad construction: Layers of stainless steel and aluminum carry heat from the base up the walls, so a risotto or a braise cooks evenly to the edges without scorching.
• Two loop handles: Short loop handles in place of a long stick handle take up less room on the stovetop and in the oven, make a full pan easier to carry with both hands, and allow the rondeau to go straight to the table for serving.
• Fitted lid: The included lid holds in moisture for long, gentle braises on the burner or in the oven.
• Rolled rim: Braising liquid and sauces pour cleanly without dripping down the side.

What It Does Best

• Braised chicken thighs, short ribs, and coq au vin
• Risotto, paella-style rice dishes, and creamy polenta
• Bolognese and other long-simmered sauces
• Searing large batches of meat for stews
• Shallow-poached fish and shakshuka

Choosing the Right Made In Pan

For larger gatherings and holiday cooking, the Made In 10-Quart Stainless Clad Rondeau offers the same design with more capacity. Cooks who prefer a long handle for tossing and stirring at the stove should compare the Made In 3.5-Quart Stainless Clad Sauté Pan. The rondeau also complements the Made In Stainless Clad 10-Piece Cookware Set, which includes no wide braising vessel.