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Message
re: Cast iron or stock pot for cooking gumbo in
Posted on 8/19/18 at 10:08 am to Houma Sapien
Posted on 8/19/18 at 10:08 am to Houma Sapien
quote:
Eta: why would anyone use a stock pot?
I wouldn't use a designated stock pot since most of them are thin pots meant to be used for cooking very thin liquids---therefore stock pots.
Trying to cook gumbos, stews, jambalayas would be a PITA with having to be around the stove to stir it all the time to keep things from sticking.
1
Posted on 8/19/18 at 11:54 am to gumbo2176
Maybe I have a different definition of a stock pot.
I use a Tramontina Professional Stainless 24 quart "stock pot" for gumbos. It's got a very, very thick base and I've never had anything come close to sticking. Damn thing is heavy as can be.
I make my roux in cast iron skillet or enameled cast iron pot (Staub).
I use a Tramontina Professional Stainless 24 quart "stock pot" for gumbos. It's got a very, very thick base and I've never had anything come close to sticking. Damn thing is heavy as can be.
I make my roux in cast iron skillet or enameled cast iron pot (Staub).
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