Mauviel Copper Rondeau

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A revered piece in the French batterie de cuisine, the versatile rondeau is a mainstay in restaurant kitchens. Mauviel’s hammered-copper rondeau, which made its Williams-Sonoma debut in the 1960s, is the ideal vessel for everything from roasting a chicken to preparing hearty braises and stews. Combining copper’s superior heat conduction with precise temperature control, the tin-lined pot features a wide, shallow design that ensures efficient searing and browning. Riveted brass handles make it easy to transfer the rondeau from the stovetop or oven to your dining table. 7-qt. cap.; 11" diam., 4" high. Made in France. A Williams-Sonoma exclusive.

Hand wash in warm, soapy water. Dry immediately with a soft cloth.
Never use abrasive cleaning products or scouring pads.
Use wood, plastic or heat-resistant nylon tools to avoid scratching the tin lining.
To protect the tin lining from damage, do not heat the pot empty or at temperatures above 450°F.
Copper will develop a rich patina over time. This will not affect the pan's cooking performance. To keep the exterior looking new, use a copper polish or a combination of lemon and salt.
The tin lining protects foods from reacting with copper, but will become discolored with use. This is normal. Depending on the frequency of use and types of food cooked, the tin lining may eventually have to be replaced. To prolong the liner's usefulness, avoid cooking acidic ingredients in your tin-lined cookware.