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Tag: gratin

Gallery | April 30, 2021

Guest showcase: 22cm Jacquotot gratin

Reader Stephen W. has found a new-to-me Jacquotot stamp on this lovely oval gratin.

Guest post: An identification success story

Identification | August 14, 2020

Guest post: Roger’s lucky find

This was the kind of transaction we all hope for.

40cm Jacquotot oval gratin

Gallery | December 9, 2018

40cm Jacquotot oval gratin

This unusually thick oval gratin is the work of Jacquotot, which makes it even more precious to me.

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Guest showcase: 22cm Jacquotot gratin

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This 30cm piece continues to be my MVPAS — most

This 30cm piece continues to be my MVPAS — most valuable plat a saute. It’s the perfect platform for browning and sautéing and I reach for it almost every evening. It’s also at least 120 years old, so that’s also fun. This past quiet year has kept entertaining to a minimum and my smaller pieces like this one have made everyday cooking feel more special.

Really loving this piece. I recently learned it’

Really loving this piece. I recently learned it’s not a rondeau, but a two-handled sauté pan. It’s 30cm, so it is spacious like a skillet, but the sides are tall enough to keep oil splatter inside while still allowing good airflow. I’m using it almost every time I cook. The lining was old but in good shape so I didn’t have it retinned and so far it’s been terrific. 140 years old or so and still going strong!

Really excited to use this antique rondeau. It has

Really excited to use this antique rondeau. It has enough space to spread out the carrots and onions of this Moroccan chraime braise. And the saucepan in the background is perfect for quinoa— after it’s cooked, I turn the heat off and it keeps things warm while I finish the vegetables. I love using one piece from the 1880s and another from the 1980s — they make great teammates despite their age difference!

When a one-pan recipe calls for a frying pan, ofte

When a one-pan recipe calls for a frying pan, oftentimes I reach for a rondeau instead. It can serve two roles: if I match the rondeau size to the food I’m cooking, I don’t need to crowd stuff in the pan, so I get a nice hot sauté. And when it comes time to add veggies to cook down, the rondeau’s sidewalls keep it all contained. This lovely vintage copper rondeau has been a great utility player for me.

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