​​Chefs Swear by Rondeaus—I Tested Nine of Them to Find 5 for Braising, Searing, and Stewing

A rondeau is like a cross between a stainless steel sauté pan and a braiser (in French, rondeau means brazier, after all) and, as such, excels at searing, stewing, shallow frying, and slowly cooking a meal so it’s all sticky and melted down…yum. Move over sheet pan dinners—in my mind rondeaus are the ultimate one-pan wonder. 

While restaurants often use massive 18-quart rondeaus to make huge quantities of food (I was once responsible for stirring gumbo made in a behemoth rondeau that stretched over two burners), there are much more approachable sizes out there for home cooks. I tested nine rondeaus—between four-and-a-half and eight quarts, with most holding six—to find one that’ll let you cook like a chef without doubling up on burners. 

The Winners, at a Glance

The Best Rondeau

Misen 6 QT Rondeau

$134 at Amazon View on Misen.com

This sturdy pan punched above its price tag. It seared like a champ and sports heavy-duty, wide, easy-to-grip handles.

Another Great Rondeau

Made In Stainless Clad Rondeau

$239 at Amazon $24 at Walmart View on Made In Cookware

This sturdy rondeau seared well and was big enough to cook large amounts of food without risk of overflowing.

The Best Narrower Rondeau

Heritage Steel 6 Quart Rondeau with Lid

$250 at Amazon $259 at Macy's $244 at QVC

This narrow, tall rondeau was surprisingly solid at searing and sauteeing, producing golden chicken skin and well-browned steak. It was incredibly responsive, too.

The Best Splurge-Worthy Rondeau

Mauviel M'Cook 5-Ply Polished Stainless Steel Rondeau 6qt

$400 at Amazon

While this is an expensive rondeau, it had excellent searing and stewing abilities and was very responsive. I also liked the angled, thick stainless steel handles.

The Best Budget-Friendly Rondeau

Cuisinart MultiClad Pro Stainless 5-1/2-Quart Casserole

$90 at Amazon $95 at QVC $90 at Lowe's

Even though it’s one of the less expensive rondeaus I tested, this sturdy pan still performed quite well. It seared nicely and was responsive to heat changes.

The Tests

• Beef Stroganoff Test: I made batches of beef stroganoff, using each rondeau to sear the meat, saute the onions and mushrooms, and simmer the noodles in the sauce.
• Braised Chicken and Cabbage Test (Winners-Only): I used my favorite rondeaus to sear chicken, saute bacon, onions, and cabbage, and oven-braise the complete dish for 45 minutes. 
• Usability Tests: During testing, I noted how easy each rondeau was to use, maneuver, and clean (I ran any dishwasher-safe pans through the dishwasher, too). 

What We Learned

What’s a Rondeau?

A rondeau (a.k.a a brazier) is a large, wide stainless steel pan with tall-ish, straight sides and two looped handles. While they’re somewhat similar to stainless steel skillets (with their broad surface) or saute pans (with their raised sides), what differentiates a rondeau is capacity—restaurant offerings hover on the plus side of 18 quarts—and the lack of a single, long handle. Instead, rondeaus feature two wide handles on either side, making them easier to maneuver. All that said, they’re not stockpots, which are taller.

These features make them a one-pan wonder, providing enough surface area (usually around 10 to 12 inches) for searing and a larger capacity for cooking down saucy dishes, often between four to eight quarts. The looped handles add maneuverability, and the pans are often oven-safe, making them great for slow-cooked braises. Overall, if you’re looking for a pan that can do it all (I sometimes use my rondeau to shallow fry or make one-pan pasta dishes, too), a rondeau is an excellent choice.  

Responsiveness Was a Boon

Responsiveness means you can quickly lower (or raise) the heat and the pan will react lickity-split. This is important when you’re searing something and then need to turn down the heat to saute, like with this braised chicken and cabbage recipe I used as part of my tests. If the pan is too slow to cool down (and you’re impatient), you might get some charred onions rather than the softly golden ones you desire.

All of the winning pans were quite responsive, but the pricey Mauviel blew nearly every other one out of the water with how quickly it reacted after heat adjustments. I got perfectly seared chicken thighs, lowered the heat to medium-low, added the onions, and watched as they slowly melted into silky golden ribbons. In contrast, the All-Clad and Tramontina took a little longer to cool down and the onions singed a little.

A Good Rondeau Should Sear Well 

While responsiveness was important, so too was even heating and, as a result, great searing. When you’re making a stew or braise, you want to sear the meat first to build flavor; wan meat will taste fine, but won’t have that almost caramelized crust (and added depth) that searing produces. The best pans in this category, unsurprisingly, were the five-ply ones (that is, pans with five layers of cladding); since they’re thicker, they retain heat better and are more conductive.

Standouts in this category were our winner from Misen and the pricey (but fantastic) Mauviel; both seared incredibly evenly and produced ultra-golden crusts on steak and chicken thighs. In contrast, the tri-ply All-Clad and Le Creuset had uneven sears with undercooked patches. This is not to say that all tri-ply cookware isn’t as good at searing, but it was consistently true in my tests.

Most Rondeaus Were Great at Braising and Stewing 

Things leveled out in the battle of the rondeaus when I simmered stroganoff and oven-braised chicken and cabbage; nearly all of the rondeaus produced nicely reduced sauces, whether on the stove or in the oven. With their wide bases and shallow but tall enough sides, they even contained a burbling pot of egg noodles for stroganoff.

A Sturdy Rondeau (With Grippy Handles) Was Best

There was quite a difference in how various pans I tested sat on my glass stovetop; while I liked the Cuisinart, it was on the lighter side (it weighs a little more than four pounds) and spun around and shifted on the glass. Conversely, the sturdy Misen (the weightiest pan I tested, at nearly five pounds) stayed put. 

Handles were another important feature, making it easy to grip the pan and put it in the oven or onto a trivet. While most handles did the job just fine, I preferred thicker, slightly raised ones, like on the Mauviel, which tended to stay cooler longer and were easy to grip. 

The Criteria: What to Look for in a Rondeau

A rondeau should be sturdy and responsive, and heat up evenly, producing fantastic, caramelized sears. It should also be durable (and emerge unscathed from time in the oven) and have hefty, raised handles that are easy to grip. 

Our Favorite Rondeaus

The Best Rondeau

Misen 6 QT Rondeau

$134 at Amazon View on Misen.com

What we liked: This was a surprisingly sturdy pan that sported hefty handles. In the stroganoff test, it seared steak like a dream, the mushrooms were nicely browned, and the onions sauteed up soft and melty. The braised chicken and cabbage dish was also a stunner, and the wide handles made it easy to move in and out of the oven. Overall, this was a great rondeau with a reasonable price tag. 

What we didn’t like: I wished the handles were more elevated, but nonetheless, it’s an excellent pan. 

Key Specs

• Materials: Stainless steel
• Cladding: 5-ply
• Stated capacity: 6 quarts
• Depth: 3.25 inches
• Base diameter: 11.75 inches
• Oven-safe: Yes (Misen does not say up to what temperature) 
• Weight (without lid): 4 lbs, 12.7 ounces
• Induction compatible: Yes
• Dishwasher-safe: Yes
  

Another Great Rondeau

Made In Stainless Clad Rondeau

$239 at Amazon $24 at Walmart View on Made In Cookware

What we liked: Pricier than the Misen, this rondeau performed well with decent searing and a hefty, well-made body. The handles are wide and easy to grip, making it easy to maneuver the rondeau into and out of the oven. Plus, I’ve been using the Made In for several months and can attest to its durability. 

What we didn’t like: I did get some sticking when I sauteed bacon and onions, but the pan still cleaned up nicely and with minimal effort.  While it ingredients got nice browning, it tended to be a little patchy.

Key Specs

• Materials: Stainless steel
• Cladding: 5-ply
• Stated capacity: 6 quarts
• Depth: 3.25 inches
• Base diameter: 12 inches
• Oven-safe: Yes, to 800°F
• Weight (without lid): 4 lbs, 1 ounce
• Induction compatible: Yes
• Dishwasher-safe: Yes

The Best Narrower Rondeau

Heritage Steel 6 Quart Rondeau with Lid

$250 at Amazon $259 at Macy's $244 at QVC

What we liked: This pan heated up evenly and, because of its taller sides and compact shape, created a slightly wetter braise, which I liked. It also seared quite well, resulting in crispy chicken skin and a very dark brown crust on the steak. The handles were heavy-duty and easy to grip. 

What we didn’t like: There was quite a large dark splotch on the bottom of the pan after first searing steak for stroganoff. That said, after a few soaks and cleaning it with some Barkeeper’s Friend, I was able to scour it off. 

Key Specs

• Materials: Stainless steel
• Cladding: 5-ply
• Stated capacity: 6 quarts
• Depth: 4.25 inches
• Base diameter: 10 inches
• Oven-safe: Yes, to 800°F
• Weight (without lid): 3 lbs, 13.1 ounces
• Induction compatible: Yes
• Dishwasher-safe: Yes

The Best Splurge-Worthy Rondeau

Mauviel M'Cook 5-Ply Polished Stainless Steel Rondeau 6qt

$400 at Amazon

What we liked: I loved this rondeau, and the only thing that kept it from winning all out was its slightly smaller capacity and its high price tag (it’s nearly $300 more than the Misen). But if you want a pan that kills it at getting the coveted Maillard reaction, is durable, and is easy to move around, I think it’s worth it. 

What we didn’t like: The cost, smaller capacity, and fact that it’s not dishwasher-safe were the only downsides to this well-made, responsive pan. 

Key Specs

• Materials: Stainless steel, aluminum
• Cladding: 5-ply
• Stated capacity: 6 quarts
• Depth: 4 inches
• Base diameter: 11 inches
• Oven-safe temp: 572° F
• Weight (without lid): 4 lbs, 5.6 ounces
• Induction compatible: Yes
• Dishwasher-safe: No

The Best Budget-Friendly Rondeau

Cuisinart MultiClad Pro Stainless 5-1/2-Quart Casserole

$90 at Amazon $95 at QVC $90 at Lowe's

What we liked: At less than $100, this was one of the more affordable rondeaus in my lineup. But a lower cost didn’t mean a bad pan; conversely, this rondeau was quite responsive and produced a nice, solid sear on steak and chicken thighs alike.  

What we didn’t like: It’s more lightweight than my other picks (it’s 3-ply) and it sometimes spun around on my glass-top stove when I was stirring. 

Key Specs

• Materials: Stainless steel, aluminum 
• Cladding: 3-ply
• Stated capacity: 5.5 quarts
• Depth: 3 inches
• Base diameter: 12 inches
• Oven-safe temp: 550°F
• Weight (without lid): 4 lbs, 4 oz
• Induction compatible: Yes
• Dishwasher-safe: Yes

The Competition

• All-Clad D3 8 qt Rondeau: With uneven and patchy searing, this pan just wasn’t quite as reliable as the Misen (and it’s more expensive). It’s also on the larger side, which reduced sauces and braises a bit more than I would have liked. 
• Hestan Insignia Thomas Keller 6qt Rondeau: This narrower, taller rondeau didn’t sear as well as the others. 
• Le Creuset Stainless Steel Rondeau 4.5 qt: At a mere two pounds, 1.37 ounces, this petite rondeau heated up fast but not as evenly as the others. It felt a little flimsy overall. 
• Tramontina 6 QT Covered Braiser: This pan created more of a speckled, uneven sear on steak and it took longer for mushrooms and onions to cook down. 

FAQs

What is the best size rondeau for a home cook?

Six quarts is the sweet spot for a rondeau; it gives you enough room to braise and stew without taking up too much space on your stovetop. 

What is a rondeau used for?

Rondeaus are wide, stainless steel pans with taller, straight sides that excel at searing, stewing, and braising. In commercial kitchens, they’re often used to make large quantities of food, like gumbo, while smaller versions are available for the home cook.

Can you put a rondeau in the oven?

All of the rondeaus I tested were oven- and broiler-safe. This makes them incredibly versatile, allowing you to slowly oven-braise as well as get a blast of heat from the broiler. 

Why We’re the Experts

• Grace Kelly is a commerce editor at Serious Eats; prior to this, she was a reviews editor at America’s Test Kitchen.
• She’s been testing kitchen products for almost three years, with reviews of tortilla presses, mail-order ham (yes, really), mixing bowls, and more.
• She’s worked as a prep cook and bartender, as well as an environmental journalist.
• For this review, Grace tested nine rondeaus by using them to make beef stroganoff and braised chicken and cabbage. She also examined their maneuverability and how they cleaned up.