re: 9 QT Cast Iron Pot - Gumbo portions

I always make my roux in a deep cast iron skillet and add it by ladles to a pot of simmering stock as soon as I'm done simmering the veggies in the roux. I make large amounts at one time, though, so there's no way for me to add all the stick to the roux pot. I think most folks add the stick to the roux in the cast iron pot. I've never added cold stock to hot roux. I think you can add cold stock to hot roux SLOWLY and incorporating with each addition keeping the roux hot as you go.

I don't think adding hot roux to a pot of cold stock works however. I think that's when it could break.