Sitram Catering 11.4-Quart Commercial Stainless Steel Rondeau Casserole
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Customer Review
Excellent, Excellent !!!
Perfect for browning, braising and stewing large batches of chicken, pork, lamb or the like. This is a very heavy pot - so that's what makes it great for browning meat (maillard reaction) them simmering it in wine, broth and mire poix (carrots, celery and onion) plus lots of garlic.This is now my standard "braising and stewing" pot and has replaced my 7.25 quart Le Creuset French Oven. It can take more abuse and is easier to clean. It is much wider and will brown more meat faster.Granted that with the 13.5 in. cover, this rondeau will put you back about $180, this will pay for itself in only 2 outings with the family is a typical restaurant.This is my best pot for cooking a large meal for my 3 hungry boys and their friends. I love it.
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Product Description
A18383 Features: -Thick copper core base sandwiched between stainless steel.-Stay cool stainless steel hand-welded handles.-Can be used on gas, electric, or ceramic stove tops and is safe for ovens and freezers.-Shockproof and sturdy, virtually indestructible.-Material: 18/10 stainless steel.-Capacity: 11.4-quarts.-Diameter: 13.5''.-Cleaning and care: dishwasher safe.-NSF approved. Color/Finish: -Impervious to acidic foods: won't pit, discolor or alter the favors of foods. Warranty: -Limited lifetime warranty. Top to learn more
French manufacturer Sitram produces commercial-grade, stainless-steel cookware for restaurant, hotel, and institutional kitchens worldwide--serious home cooks also use this cookware to advantage. On the Inox line's pot and pan bottoms, a disk of copper, cookware's best heat conductor, sheathed in steel conducts heat rapidly and uniformly. Sitram cookware goes safely into ovens and under broilers, and, designed to withstand rough treatment, its bright, shiny appearance lasts indefinitely. The bottoms don't warp, and this cookware is stain- and corrosion-resistant. And with no inside rivets to clean around, it scrubs up hygienically and painlessly. This is cookware for cooks who value heavy, bang-around durability over fancy design.
With its wide bottom and low sides, a rondeau casserole is a commercial-kitchen workhorse. In the oven or on top the stove and covered with a lid (sold separately), this pan serves as a casserole to stew or braise meats, poultry, seafood, or vegetables. Popular for browning meats and rapidly reducing sauces and broths, it's also a roasting pan and a fry pan. --Fred Brack Top to learn more