Rondeau

A rondeau is a wide, relatively shallow cooking pan with straight sides and two loop handles. It is used in professional kitchens for browning, sautéing, braising, reducing sauces and cooking large batches. The broad surface area allows ingredients to be spread out and liquids to reduce efficiently.

Common uses

• Browning meat in batches before braising.
• Braising short ribs, poultry or other large portions.
• Cooking risotto or other dishes that benefit from a broad cooking surface.
• Reducing stocks, sauces and cooking liquids.
• Sautéing vegetables or preparing large quantities of mise en place.

Choosing a rondeau

Rondeaus are available in different diameters, depths and materials. Choose a size that matches the batch volume and burner dimensions. A heavy base helps distribute heat, while the straight sides provide capacity for liquids and braising.

Chef’s tip: Avoid overcrowding when browning meat. Use the broad surface to work in batches so the product colours rather than steams.

Key distinction: A rondeau is wider and shallower than a stockpot and is designed for a combination of browning, sautéing and moist-heat cooking.