Mauviel 1830

This wide, somewhat shallow pan is like a cocotte but not nearly as deep.

It is an incredibly versatile pan, lending itself to searing, braising, oven-roasting, frying, poaching, pan-roasting, simmering or boiling. The shape is deep enough to hold liquid for poaching, but shallow enough that it can evaporate to make a cooking liquid more intensely flavoured.

Classic oven-to-table presentation.