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CIA Masters Collection 6 qt. Stainless Steel Rondeau & Lid

CIA Masters Collection 6 qt. Stainless Steel Rondeau & Lid

Item ID: CIA-23501
$350.00 259.95 -
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The Culinary Institute of America Masters Collection 6 quart rondeau is essential for braising and poaching. The lower, straight sides of this stainless steel pan make it an excellent choice for 3-step cooking, such as osso buco, that starts on the stove top, moves to the oven, then finishes on the stove top.

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You'll love how many foods you can cook in the rondeau.

  • It's great for reducing sauces because of its consistent and even heat distribution
  • The rondeau or saucier is also idea for making or reheating soups
  • 7 layers of fully-clad stainless steel and copper ensure quick heating
  • The cooking surface is easy to clean since it's made from 18/10 stainless steel.
  • You can be sure your meals will have true flavors because this high quality surface is not reactive to acids.
  • Comes with an 18/10 stainless steel domed lid
  • Your purchase benefits the Culinary Institute of America Scholarship Fund
  • Measures 10.5 x 4 1/4 inches
  • 6 quart capacity
  • Polished magnetic stainless steel exterior can be used on any cooking surface, including induction
  • Oven safe up to 500° F
  • Cooking surface is non-reactive to acids and alkalines, 18/10 stainless steel
  • 7 layers of stainless steel, aluminum, copper deliver quick, consistent heat throughout the fully clad cookware
  • Riveted cast stainless steel handle is ergonomically designed for comfort and strength
  • Curved handle has an elegant contrasting brushed/polished finish and a channel for easy gripping
  • Durable stainless steel rivets permanently secure handle to pan
  • Recommend using wooden tools or utensils safe for non-stick surfaces
  • Lifetime warranty from the Culinary Institute of America Masters Collection with normal use and proper care
  • Made in China

UPC: 073287235014
  • For the best cooking performance, we recommend heating the pan for 1-2 minutes prior to adding food. Use a low to medium heat setting.
  • Suitable for all cooking surfaces--induction, gas, electric, halogen, ceramic.
  • Oven and broiler safe up to 500° F
  • Add salt after water has started to boil, otherwise small white dots or pits can form. Pitting does not interfere with cooking, it just doesn't look good and can be easily avoided.
  • Dishwasher safe
  • To remove food residue and stains, use a nylon scrubbing pad and a fine-powdered cleanser, such as Bar Keepers Friend. Steel wool, scouring pads and bleach-based cleaners not recommended.
  • For non-stick cookware, to keep non-stick surfaces from scratching, use nylon or plastic utensils
  • Overheating can cause blue or brown discoloration. Remove with Bar Keepers Friend or other fine-powdered cleaners.
  • We recommend allowing cookware to cool prior to washing, otherwise warping may occur.

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