re: Oven roux tips and techniques?

I use a cast iron skillet same as a stovetop roux. A heavy pot is fine, I'm sure. I haven't used a variety of pots.

Time depends on how large your roux is and how hot an oven you use. A 14 cup roux takes about 4 hours on 350. I ran errands the first few hours and chopped chicken, sausage and trinity the rest of the time.

Until it starts getting dark, it's fine without much stirring. There's nothing magical about it. You'd have to leave it in a very long time to ruin it. I had one that was nearly ready, got a call that lasted over an hour and forgot about the roux. It was perfect.