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Message
re: Cast iron or stock pot for cooking gumbo in
Posted on 8/19/18 at 12:37 pm to Houma Sapien
Posted on 8/19/18 at 12:37 pm to Houma Sapien
quote:
Eta: why would anyone use a stock pot?
Because my stock pot is a 60 qt commercial stock pot. I have a special gumbo spoon (really, it's a 2 foot long spoon marketed to home brewers) with a long handle to be able to stir down at the bottom of the deep pot. I can make 4 or 5 gallons of gumbo and still have plenty of space left at the top of the pot so I never have to worry about sloshover. Hell, I could make 10 gallons and never have to worry about anything other than having enough heat to keep it simmering. The whole damned thing is made out of 1/4" thick aluminum, so it'll even out the heat from the burners.
I love my stock pot.
This post was edited on 8/19/18 at 12:46 pm
1
Posted on 8/19/18 at 12:55 pm to TigerstuckinMS
i Understand it all accomplishes the same goal. Transfer the stock or transfer the roux. I just feel kind of silly cooking gumbo in a soup pot.
60 qt and a 2 ft spoon? You in the catering business baw?
60 qt and a 2 ft spoon? You in the catering business baw?
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