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re: Cast iron or stock pot for cooking gumbo in
Posted on 8/19/18 at 1:34 pm to Houma Sapien
Posted on 8/19/18 at 1:34 pm to Houma Sapien
I had always just used my cast iron pot for roux and then transferred the stock to the cast iron. But the majority on here said to transfer the roux to the stock pot so I have done that the last 3 or 4 times and notice absolutely no difference in color or flavor. This is for seafood gumbo.
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