A wide, shallow, round cooking pot with straight sides and two loop handles, typically used for braising, searing, and cooking large quantities of food.
From French 'rond' meaning 'round,' this pot design has been used in French kitchens since the 18th century. The wide, shallow shape maximizes surface area for browning while the heavy bottom provides even heat distribution.
The rondeau's design is perfect for the 'braising trinity' - sear, deglaze, and slow-cook - all in one pot. Its wide surface area means you can brown more ingredients at once without overcrowding, which would cause steaming instead of the crucial Maillard browning reaction!
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