A rondeau is a favorite staple in a chef’s arsenal and frequently used commercial kitchens for their volume and versatility. Sometimes called brazier / brasier; this wide, shallow pan offers an ideal shape that chefs enjoy. This flexibility is due to the rondeau’s proportions, which allow for both dry & wet cooking methods & ensures quick, even heat distribution. In shallow-braising, chefs use more liquid than in pan-roasting, but not as much as in regular braising. Instead, the liquid only rises one-quarter to one-third of the way up the food being prepared. The result is a greater concentration of flavor. Muscles & meat relax slowly over very low heat, and give up less of their meaty flavor to the surrounding liquid. Also, a rondeau’s wide, heavy base fits more food into it in a single layer & browns food (instead of steaming or burning it) more evenly. The rondeau’s sides are shallow enough to allow evaporation — essential for the browning step of a braise — but high enough to contain braising liquid to keep the food moist. Browning, searing, sautéing, braising, roasting, simmering and boiling are perfected with these high quality, wide, heavy-bottomed pots with non reactive properties. #foodie #cooking #chef #restaurant #madeinfrance #quality