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Thread: La Rondeau new favorite pot...

  1. #1
    Senior Member Mucho Bocho's Avatar
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    La Rondeau new favorite pot...

    I just picked up a wide flat bottomed pot with low sides and loop handles called Rondeau.

    Its definitely not a common size pot from Western pan manufacturers. I was poking around at Williams Sonoma a few a weeks ago and saw one, thought to myself, whats this used for. It's a new Thomas Keller inspired collection of pots and pans-I was intrigued.

    http://www.williams-sonoma.com/produ...-tall-rondeau/

    So I took it home and made, what else, Beef Bourguignon. Its like a Dutch Oven but has more surface area with lower sides (usually the sides are 1/3 as long as the width). My pan is 12 inches with four inch sides. I like how the low sides facilitate evaporation (when pan frying). I'm going to do a whole roast in it next.

    I'm sure most Pro cooks are rolling their eyes, like I finally discovered sliced bread, right? That may be true, but I think its going to be useful shape for poaching, frying as well as roasting.

    Curious what other cooks use this pot for?

    To give you some sense of its form, here's a pic comparing it with some other pot shapes:

    Top: 6 QT French Dutch Oven
    Top Left: 5 QT Casserole
    Center: 8QT Rondeau
    Bottom Left: 2.5 QT Windsor Pan
    Bottom Right: 3 QT Saucier
    One thing you can give and still keep...is your word.

  2. #2
    Senior Member Mucho Bocho's Avatar
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    Click image for larger version. 

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    One thing you can give and still keep...is your word.

  3. #3
    Senior Member ThEoRy's Avatar
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    They have sliced bread now?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #4

    Zwiefel's Avatar
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    The proportions on that aren't too uncommon. I've had several pans like that over the years, just not with loops. In fact, I'd guess it's not too different from your long handled PC.
    Remember: You're a unique individual...just like everybody else.

  5. #5
    Senior Member Mucho Bocho's Avatar
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    Danny, For me this is unique shape. Hope this link works.

    http://www.egullet.com/imgs/egci/cookware/cookware2.jpg
    One thing you can give and still keep...is your word.

  6. #6
    Senior Member Mrmnms's Avatar
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    maybe I'm dating myself Dennis, but I used to call that shape a brazier. I'd call out for a "big brazzier" if I needed one for the flat top behind the line. Pot of choice for lamb shanks, shorts ribs and braises. As always, you chose wisely.

  7. #7
    daveb's Avatar
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    I was thinking braising pan, size large. Like. Looks like the Keller line is going to be a WS exclusive.
    Dave
    Older and wider.

  8. #8

    Zwiefel's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Danny, For me this is unique shape. Hope this link works.

    http://www.egullet.com/imgs/egci/cookware/cookware2.jpg

    I was looking at the aspect ratio of the duromatic, looks like its 11.5 X 4....aren't those the same dimensions you quoted for this pan? I'm confused about what's different...
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Senior Member Mucho Bocho's Avatar
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    OH Yea Danny, I stand corrected, I never think about using the Pressure cooker as a stand along pot. Shame on me. But the Rikon PN is only 5 QT, the AC is 8
    One thing you can give and still keep...is your word.

  10. #10
    Senior Member Dardeau's Avatar
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    That's a really common shape in pro kitchens where you can park a big one on four burners and go to town.

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