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.
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.
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?
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