Learn how you can make a delicious dinner with minimal mess using our Rondeau.
A Rondeau is a unique piece of cookware that’s beloved by professional and home cooks alike. A staple in restaurant kitchens, Rondeaus are sometimes called brasiers or braziers, as braising is one of the many methods of cooking it can be used for. Their uses are similar to those of a Dutch Oven, but what sets the Rondeau apart is its large cooking surface.
This spaciousness coupled with walls that are tall and straight (compared to those of a Frying Pan) and a tight-fitting lid makes the Rondeau ideal for dinners that require searing, sautéing, or simmering in sauce. It’s also oven safe up to 800F, which allows you to to move a stovetop braise to the oven, with the help of its two side handles. Once your braise is done, you can then bring the Rondeau back to the stove to reduce the sauce.
For these reasons, our Stainless Clad Rondeau is perfect for one pan meals. Here, we outline how each of the features of our Rondeau can be used to make a satisfying weeknight meal, while dirtying as few dishes as possible in the process. We chose a spatchcocked chicken, but feel free to use any other protein such as pork chops or lamb shanks or even a hearty vegetable like eggplant or mushrooms for a vegetarian version.
While it’s not always necessary to sear meat before you braise, we’re always in favor of adding a layer of crispy skin to your chicken. Searing the chicken also renders out some fat, which gives you a nice base of flavor for your vegetables. Spatchcocking the chicken ensures that all of its skin will be in contact with the pan, making great use of the 10 QT Rondeau’s large surface area. The 6 QT can better accommodate chicken thighs.
Start by making sure the chicken is at room temperature, which will help it cook faster. Pat the chicken dry, season generously with salt, and place the Rondeau over medium-high heat. Once the pan is hot, add enough of a neutral cooking oil to cover the bottom of the pan and place in the chicken. Cook until a golden brown crust forms and the meat begins to naturally release from the pan, then flip and repeat onto the other side, sear, and remove from the pan.
Next, it’s time to add vegetables. We recommend adding aromatics like onions or shallots first, followed by carrots, celery, and whatever else you like. After searing the chicken, you should have accumulated a layer of fond on the bottom of the Rondeau. The liquid released by the vegetables will help incorporate some of that flavor back into the dish.
Once the vegetables have slightly cooked down and softened, it’s time to add some liquid. This will not only cook the chicken but also infuse it with flavor. You can use alcohol like wine or beer, broth or stock, or any combination. Once you’ve added in your liquid, use a Wooden Spoon to free up any bits of fond. Then, bring the contents of the Rondeau to a simmer.
Preheat your oven to 400F. Once the liquid is simmering, you can return your chicken to the Rondeau. You don’t want it to be fully submerged, so keep some of the skin exposed. Remove from heat and carefully place the pan in the oven. Thanks to the Rondeau’s insulating walls and tight-fitting lid, your chicken will not dry out, but instead will cook to juicy perfection. Let it cook undisturbed for around 25–30 minutes.
Test your chicken to make sure it’s fully cooked. If you have a meat thermometer, the thickest part of the thigh should register 165F. Carefully remove the chicken from the pan and set aside so you can reduce the remaining liquid. Taste the liquid and season more if desired, taking into consideration that the flavors will become more concentrated as you reduce.
If you want something between a thick sauce and a glaze, simmer the liquid until it reduces by half, then whisk in some butter to make it glossy. Alternatively, you can add grains like rice, quinoa, or even pasta that’s just shy of al dente and let it absorb some of the flavorful liquid. Serve with the chicken for a largely hands-off meal that should take no longer than an hour to prepare.
Our Stainless Clad Rondeau is now available in two sizes—the classic 10 QT and the smaller 6 QT. Our 10 QT Rondeau is best for larger families or cooking for a crowd, while the 6 QT is great for those with limited storage space and is more lightweight. Like all of our Stainless Clad Cookware, both of our Rondeaus are 5-ply, which helps the heat up quickly and evenly. These versatile pans also come in handy when cooking short ribs or even shallow frying.
Born out of a 100-year old, family-owned restaurant supply business, we work to ensure our Cookware is as detail oriented as the chefs who choose to use it in their kitchens.Learn More
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