Rondeau v. Big Saute w/Lid
The 11" saute I use at the New York house is flaking teflon crap, and it's got to go pronto. Time for a real piece of equipment.
I've always had conventional saute pans with a handle and lid, and I'm thinking of going with something in a similar style again.
http://img2.foodservicewarehouse.com...fer_373124.jpg
I've never used a rondeau though, and in practice I'm not sure how exactly they differ beyond handle shape and style. I'm thinking of something like this, or this. I'm not a big fan of square sides, and these are a bit more splayed than the splayed sauces I'm seeing.
http://www.surlatable.com/images/cus...iew_1_715x715. https://secure.img1.wfrcdn.com/lf/49...21-5272.25.jpg
Can anyone weigh in here and help me make a choice of style for an all around pan? Is it annoying to not have the long handle of the saute when you're on the stovetop? Is the rondeau a better configuration for a pot starting on the stovetop and going into the oven? Other concerns?
Re: Rondeau v. Big Saute w/Lid
If you do not have a dutch oven or similar I can see your attraction to the rondeau. In practice I'd find that saute with lid alot more versatile by itself.
Re: Rondeau v. Big Saute w/Lid
I have the Bourgeat sautee pan, largest model, or maybe 2nd largest. It's a pure joy. I like the use of the long handle when on the stove so I can manipulate the pan a bit without getting too close to a high flame. It's perfect for risotto, so one can slop the rice around plenty w/o it going over the edges. It's easy to stir with a silicone spatula, with no corners to dig into. I wish it had a helper handle, but that's all.
Re: Rondeau v. Big Saute w/Lid
Thanks for the thoughts, guys.
I realize, prompted by TooTall's comment, that I'm missing my dutch oven and trying to compensate. I have an enameled cast iron dutch oven in Minneapolis that will eventually make its way to New York, and I've been trying to avoid buying a duplicate. I hadn't previously thought about it, but I miss having it around.
I think in the long run what I want is the Matfer splayed saute I mentioned above, and that ericmoss speaks so highly of. I cook a lot of things that involve browning/searing and deglazing with an acid, so that model seems like the ideal solution.
At the risk of turning this into the cookware equivalent of one of Lionel's help-me-choose-a-bike threads, I'll admit I haven't made up my mind yet, but I'm on a bit of a stovetop cookware bender. This week I ordered a Wok Shop hammered carbon steel wok, a De Buyer Mineral B 11" crepe pan, and a Mauviel 9.5" rounded and splayed saute.
I'm particularly looking forward to giving the Mauviel splayed saute a try as a way of getting a feel for a sauteuse-style pan, since the Matfer pictured above looks to me like it's about half way between a saute and a sauteuse.
So this will be my test mule, in a bigger size, with the matching lid:
https://www.mauvielusa.com/images/pr...ed/5612.24.jpg
I figure that it's different enough from the Matfer that if I like it I won't mind having them both.
Re: Rondeau v. Big Saute w/Lid
Following this. I like your process.
Re: Rondeau v. Big Saute w/Lid
Good choice on the crepe pan. An Indian friend of mine has the deBuyer, and loves it, using it every week for dosas. They turn out perfectly every time.
I followed spopepro's lead on Turkish copper, and ordered the Soy Turkiye copper crepe pan. No idea if it's any good, but it's shiny, so it holds my attention. :)
Re: Rondeau v. Big Saute w/Lid
Quote:
Originally Posted by
ericpmoss
No idea if it's any good, but it's shiny, so it holds my attention. :)
That's sort of where I'm at with copper cookware generally right now. It has my attention, but I want to make sure I know exactly what I want before taking the plunge.
And those Soy hammered pans are amazing.
Re: Rondeau v. Big Saute w/Lid
