The Stainless Clad Rondeau is a wide, shallow, two-handled pan built from 5-ply stainless and aluminum-clad steel and made in Italy. Its broad cooking surface lets food sit in a single layer, so proteins brown instead of steam, and the looped handles carry it from stovetop to oven to table. It suits cooks who braise, sear and reduce in one vessel and want a pan that doubles as a serving dish. Against a Dutch oven it heats faster and browns more evenly; against a skillet it holds more liquid and goes into the oven with two hands. Owners rate it highly for even heat and easy cleanup.
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Owners rate it 5 out of 5 across more than 3,400 ratings, praising even heating, browning and easy cleaning. Most complaints center on weight and storage.
The Stainless Clad Rondeau is a wide, shallow pan made for sautéing, braising and reducing. Its large surface area gives food more room to spread out, so pieces overlap less and make more contact with the heat for caramelizing. After rendering the fat from a protein, you can keep cooking in the same pan.
It is crafted in Italy from 5 layers of metal. The 5-ply construction improves heat conduction and distribution and prevents the hot spots that lead to stuck-on messes, so it cleans up quickly.
A rolled rim lets you pour without spilling. Two looped handles make it easier to move the pan from stove to oven to table.