re: Cast iron or stock pot for cooking gumbo in

quote:

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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)

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Couple of reasons. My "stock pot" is tall as hell and would be an arse whipping to reach down and stir a roux. Plus, I prefer cast iron for even heat when making a roux.

And, as someone else mentioned, I'm using my "stock pot" for my stock.

Nothing like a good gumbo discussion.