Bram 4 quart Rondeau - Espresso Brown with Black Overspray

Bram Rondeau, 4 qt. – Espresso Brown & Black

$108.00

Bram exclusive. Made in Egypt.

Out of stock

SKU: RO26EBR Category:

Description

A rondeau is French for a two-handled sauté pan. Considered one of the workhorses of the French kitchen, you’ll find many uses for this one. It’s perfect for rice or risotto, casseroles, small braises, even as a salad bowl. The beauty of this multifunctional pot is in its depth – deep enough to contain liquid for braising, yet shallow enough to allow liquid or steam to evaporate which encourages browning and caramelization for roasting. This size serves 6 people.

Espresso Brown with Black Overspray Design

Opening 10½” x 6″ H (26 cm x 15 cm). Because our pots are handmade, the actual dimensions may vary.

Additional information

Weight 12 lbs
Dimensions 13.5 × 12.5 × 9.25 in
Color

Espresso Brown with Black Overspray, Green with Black Overspray

Features & Benefits

  • Terra cotta clay high fired at 2,000°F for strength, durability and chip resistance.
  • All our pieces are completely handmade, natural earthenware. Minor imperfections add authenticity and charm, and are part of the piece.
  • Easy to clean, hand-applied glaze.
  • Lead and cadmium free.

Use & Care

  • Stovetop, oven and microwave safe. For gas cooktops, may use diffuser or lowest heat setting. For electric cooktops, please use only with a diffuser.
  • Clear ceramic glaze provides ease of cleaning. For difficult areas to clean, first soak for a few minutes in water, then scrub with a soft abrasive pad. Do not use metallic scouring pads.
  • Dishwasher safe, but we recommend hand washing to give the best care to your earthenware. See our section Clay Cooking 101 for detailed explanations and effects of soaps and detergents on earthenware.
  • Earthenware does not like extreme temperature changes. For example, do not take a pot cold from the refrigerator and place it directly on a stovetop or in a hot oven; it may crack.
  • Before first use, please season. A complete explanation of this procedure is explained in detail in Clay Cooking 101.

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