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.
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