The Ultimate Rondeau Pan: Your Next Cooking Essential

A rondeau pan, sometimes called a brazier or brasier, is a wide, somewhat shallow pan with straight sides, usually with two loop handles and a lid. Rondeaus are generally made of stainless steel, copper, or a combination of clad metals. They are beloved by professional and home cooks alike for their versatility and large cooking surface. Rondeaus are ideal for searing, braising, oven-roasting, frying, poaching, pan-roasting, simmering, and boiling.

Rondeau pans are versatile

Rondeau pans are incredibly versatile. Their unique shape—a wide, flat base and relatively high, straight sides—makes them a hybrid between a stock pot and a skillet. This design offers the best of both worlds, allowing home cooks and professional chefs alike to employ a variety of cooking methods.

Rondeau pans are ideal for simmering, whether it's slow-cooking sauces and soups or preparing stews. Their large surface area is perfect for searing meat before braising, and their straight edges allow for even cooking of larger volumes of ingredients and liquids. The shape is also well-suited for frying, poaching, pan-roasting, and boiling. The depth of a rondeau pan is sufficient to hold liquid for poaching or braising, while still allowing for evaporation to intensify the flavour of the cooking liquid.

The oven-safe design of rondeau pans means they can be used for oven-roasting and are great for one-pan dinners. They can go straight from stovetop to oven, making them convenient for finishing dishes or even for fully cooking meals in the oven. The spacious cooking surface, tall and straight walls, and tight-fitting lid make rondeau pans ideal for dinners that require searing, sautéing, or simmering in sauce.

Rondeau pans are also excellent for large gatherings. Their capacity to handle generous amounts of food makes them perfect for holiday dinners, potlucks, or any occasion where you're feeding a crowd. They are a staple in restaurant kitchens and are indispensable for cooking in large quantities. The large cooking surface and short walls make them ideal for searing, braising, and reducing.

They're similar to Dutch ovens

A rondeau pan is a wide, somewhat shallow pan with straight sides and two loop handles. Rondeaus are similar to Dutch ovens in that they are both versatile, heavy-duty pots with lids. They are both used for searing, braising, roasting, frying, and simmering or boiling. However, rondeau pans are wider and shallower than Dutch ovens. They are also not as thick and heavy as Dutch ovens, with the Le Creuset model being an exception.

The wide and shallow design of a rondeau pan is better suited for searing large quantities of food and quickly reducing liquids. Rondeaus are also easier to manoeuvre than Dutch ovens due to their two loop handles. Additionally, rondeaus come in a variety of sizes, while Dutch ovens typically only come in one size.

When shopping for a rondeau pan, it is important to consider the size, material, and features. The pan should be wide enough to accommodate the number of servings you usually prepare, but not too wide that it doesn't fit properly on your burner. The material should be durable, heat-conductive, and easy to clean. Look for a rondeau pan with a heavy base, a tight-fitting lid, and oven-safe construction.

Rondeaus are used by professionals

Rondeaus are a favourite of professional chefs and are a staple in restaurant kitchens. Rondeaus are sometimes called brasiers or braziers, and are similar to Dutch ovens but with a wider, shorter design. Rondeaus are large, somewhat shallow pans with straight sides, usually with two loop handles and a lid. They are generally made from stainless steel, copper, or a combination of clad metals.

Professional chefs use rondeaus for simple tasks such as wilting spinach, as well as for more complex tasks like making and reducing delicate sauces. Rondeaus are also used for braised short ribs, where the large cooking surface allows for a lot of meat to be seared without overcrowding the pan. The meat can then be added to the vegetables and liquid and put in the oven to cook. Once the meat is done, the cooking liquid can be reduced to make a rich sauce.

When choosing a rondeau, it is important to consider the size, features, and material. The size should be appropriate for the number of servings being prepared, and it should not be too wide for the burner being used. A heavy base is important for heat conduction and retention, and a tight-fitting lid is essential for braising. Sturdy handles are also important, as rondeaus are heavy and can weigh 20 pounds or more when full.

Rondeaus are made from various materials, including stainless steel, cast iron, copper, and aluminium. Each material has its own advantages and disadvantages in terms of heat conduction, durability, maintenance, and price. For example, stainless steel is durable and can handle high temperatures, but it is a poor conductor of heat and can be expensive. Cast iron retains heat well but takes longer to heat up and is poor at conducting heat if the pan is too large. Copper is an excellent heat conductor but is very expensive, while aluminium is lightweight and inexpensive but reacts with acidic ingredients and is susceptible to warping.

They're great for one-pan meals

Rondeau pans are great for one-pan meals. Their unique design and features make them a versatile option for cooking a variety of dishes with minimal mess and maximum flavour.

The first step to a delicious one-pan meal is searing the meat. The large cooking surface of a rondeau pan allows for even heating and the development of a golden brown crust on proteins like chicken or pork chops. This step also renders out fat, creating a flavour base for the rest of the dish. The tall and straight walls of the pan, compared to a frying pan, provide ample space for searing without overcrowding.

Next, you can add your vegetables and deglaze the pan. The liquid released by the vegetables incorporates the fond—the tasty brown bits on the bottom of the pan—adding depth of flavour to your meal. The spacious interior of the rondeau allows you to add a variety of vegetables without crowding, ensuring even cooking.

Once your vegetables have softened, it's time to add some liquid. This can be wine, beer, broth, stock, or a combination of your choice. Bring the contents to a simmer, then transfer the rondeau to the oven for slow-cooked braises or oven-roasted dishes. The tight-fitting lid and insulating walls of the pan ensure that your meal cooks to perfection without drying out.

Finally, you can reduce the liquid to create a rich and flavourful sauce to accompany your meal. The wide base of the rondeau maximizes the surface area exposed to heat, allowing the liquid to evaporate quickly and intensify the flavours of your sauce.

The versatility of a rondeau pan means you can create a variety of one-pan meals, from braised meats to stir-fries, curries, soups, and more. Its ample space and efficient heat distribution make it ideal for building layers of flavour, all in one vessel. So, whether you're cooking for one or a crowd, a rondeau pan is a fantastic option for creating delicious one-pan meals with minimal fuss and maximum taste.

Rondeau pans are heavy

Rondeau pans are wide, with tall, straight sides and two looped handles. They are similar to Dutch ovens but wider and shorter. They are also larger than a standard frying or sauté pan. The larger surface area and volume of a rondeau pan mean it can hold a lot of food and liquid. This increased capacity results in a heavier pan.

Rondeau pans are commonly constructed from stainless steel, copper, or a combination of clad metals. Stainless steel is a popular choice for its durability, ability to handle high temperatures, and lack of special maintenance requirements. Copper is also favoured for its excellent heat conductivity, but it is much more expensive. Cast iron is another material used for rondeau pans, but it is a poor conductor of heat, so smaller versions are recommended for this material.

The construction of a rondeau pan will also affect its weight. A heavy base is desirable as it will improve the pan's ability to conduct and retain heat. A tight-fitting lid is another feature to look for, which will enable slow-cooked braises. A rondeau pan with a sturdy construction and heavy-duty handles will be heavier but easier to manoeuvre in and out of the oven.

Frequently asked questions