re: Cast iron or stock pot for cooking gumbo in

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Does gumbo require a heavy duty pot, one such as a stainless steel disc based pot?

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I've found cooking in a heavy duty pot gives better, more consistent results with less hands on time. Thin pots tend to burn or stick much easier and require more stirring and hands on time for good results.

I have a pretty large array of pots with the biggest being 22 qt. down to 5 qt. My go-to gumbo, sauce piquant, etouffe' and jambalaya pot is either my 12 or 16 qt. turbo based pot.

Turbo based meaning it is very heavy duty on the bottom, at least 3/4 inch thick with about 15 grooves cut in the bottom to expose more metal to heat the pot faster.

Knock wood, but I've never burned anything in that pot and I've been using it for years. Just last week I used that pot, and another dutch oven to cook over 5 gallons of chicken/sausage and okra gumbo for a big party.