Rondeau i rustfrit stål

I was a little skeptical about the shallow sides, but the searing on this rondeau is incredible—got a perfect crust on a batch of pork chops. The pan went straight from the stove to the oven for braising without any fuss.

I had to brown a few pounds of chicken thighs without crowding, and this pan's generous surface area made it a breeze. The shallow sides gave me great control when flipping, and it went straight into the oven to finish. Cleanup was easier than my old straight-sided skillet too.

I was looking for a pan that could handle both searing and oven braising without transferring to another dish, and this rondeau nails it. The stainless cladding heats evenly across the wide surface, and I love how easy it cleans up after a messy meal.