- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cast iron or stock pot for cooking gumbo in
Posted on 8/19/18 at 11:54 am to gumbo2176
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).
1
Posted on 8/19/18 at 12:02 pm to Panny Crickets
Yes when I hear "stockpot" first thing that comes to mind is a thin soup pot.
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
This post was edited on 8/19/18 at 12:03 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News