I read/skimmed through 10 or so threads in the last 3 years pertaining to rondeau's. I do have a specific question about it.
My main use for these would be to make bolognese, meatballs (in larger batches). Idea is to make each about once a month and freeze. I like to build both and then finish in oven uncovered (3-4hrs for bolognese and 2hrs for meatballs).
My pans right now: 8qt all-clad tk rondeau and 8.4qt falk stew pot (32cm I believe).
Ideally, i'd like to get a 3rd pan that's around 11-13qt for those main uses. It would also be used for larger batch saute, braise (pork belly for example) but primary use are those 2 dishes. I want to slowly cook it in oven to brown and concentrate the flavor of the sauce.
My ideal pan is likely a SS version of mauviel 2152.36 or 32(cm) but former being $1000 (36cm rondeau) and tin lined, doesn't please me. This week, I will look into other european favorites, such as
1) Fissler Profi
2) Paderno Grand Gourmet
3) Lacor Chef Luxe
4) Zwilling Prime
5) Cristel Casteline
6) Lagostina Accademia Lagofusion
7) Demeyere Atlantis disc-based
8) Demeyere Apollo
9) Sitram Profiserie
10) Matfer Bourgeat Excellence
BUT, I believe most if not all are bottom heavy, vs full clad, so it would not be ideal in the oven as fully clad?
I am also not opposed to stew pots, up to 7" high, as long as base is at least 12" but ideally 13-15" I have bluestar range with 22k btu burners, so it should be powerful enough to handle that.
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