15 Quart Rondeau - Too unwiedly for Use
i'm hemming and hawing at buying a 15 qt rondeau. Would love for functional purposes on large gathering where I need surface...
At that same token, the surface is what is making me second guess it. Fits fine in sink.
For all you large Rondeau - large pot users - any regrets ?
I have a couple of various sizes large stockpots. Some that are *Tim Allen* *Mansize* stockpots that I thought bigger was better.....and sadly don't see much usage
l have three @16 quart pots, two slender older copper with tops and one of similar shape to the Rondeau you are looking at. l find l use yours less due to the footprint it takes on the stove, the others l use a lot and would never get rid of them.
Heh. I feel like I'm trying to talk/sell myself into it. Want/Need is a different story.
Depending on what's being served, right now I do smaller batches or I'll cheat and grill it using the grill side as well as another griddle top using up another 2 burners.
I literally have taken the tape measure and just eyeballed how it would sit relative to having 3-4 other pots/pans going on at the same time.
It's more about efficiency I suppose..
On most home stoves/cooktops, you just don't have the spacing to use any pot larger then ~12 inches without loosing adjacent burners. Assuming your 16" vessel has a good bottom that disperses the heat well, you could sacrifice other burners and use it effectively. However, if it isn't a high end expensive piece of cookware, do you really think you will have more space to cook with (i.e. hot center cold edges)?
With skillets and saute pans, I find using a 12 and a 10 inch model at the same time works better. I have a 10" for just me, the 12" for me and a friend and, both for a large party. They (2 smaller pans) take up a lot less space too - after all I still need the smaller sizes for "normal" cooking events.
Great, that works. Do you usually fill the top?
I have a doufeu, and I never used to understand why, in an oven, one didn't just set the temperature one wants and dispense with the ice/water/coals (and the stovetop use was even more incomprehensible). But then I got a wood cookstove, and it made perfect sense: an ingenious way of setting a max (internal vessel) temp near 212F on solid-fuel stoves and in the hearth (or filling with coals and thereby faking an oven or broiler). So I'm not surprised if precise modern ovens have made doufeu(eaux?) harder to find. Is yours one of LC's or Staub's recent production, or an older piece?
Also never really understood the difference between a doufeu and a daubiere. You know?
Always thought daubiere was more of as style for stews and since there are no real requirements for them, not specific. l have an old pottery one for show, never use.
My doufeu is the first generation one, about 12 quarts in sapphire blue, similar to the blue used by Staub for some pieces now at Williams-Sonoma. l have a 3.5 quart deep saucepan of Staub in that color as well.
Also have but rarely use a few tripe pots from Normandy that are about 12-14 inches across but the top is a tiny disc on top of 4 inches or so. It works great to keep the moisture in as well. The contemporary tripe pot l bought at a flea market BTW was advertised as a daubiere.