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Started By
Message
Cast iron or stock pot for cooking gumbo in
Posted on 5/15/16 at 11:18 am
Posted on 5/15/16 at 11:18 am
Which do you prefer?
12
Posted on 5/15/16 at 11:21 am to lsus99
Stock pot. I do use other pots and pans for the roux, sauted vegetables, browning meats, throwing the okra away, etc. The final simmer is in a stock pot, though
Posted on 5/15/16 at 11:22 am to lsus99
Stock pot
Posted on 5/15/16 at 11:24 am to lsus99
Stock pot
Posted on 5/15/16 at 11:43 am to lsus99
Stock pot.....cast iron takes a while to drop in temp, so if the pot boils too hard or you want to turn it off, a CI pot won't let you change temp as quickly as a thinner stock pot.
Posted on 5/15/16 at 1:05 pm to lsus99
Enameled cast iron
Posted on 5/15/16 at 1:06 pm to fillmoregandt
Stock pot, cast iron turns okra an ugly gray.
Posted on 5/15/16 at 1:53 pm to lsus99
I do everything in cast iron until I'm ready to add stock, then I transfer everything to a stock pot to simmer.
Posted on 5/15/16 at 2:30 pm to lsus99
I prefer a ceramic coated cast iron, followed by stainless, filled by Magnalite, followed cast iron.
Posted on 5/15/16 at 2:39 pm to CHEDBALLZ
Cook my chicken sausage in 12 quart Cast iron ( no Okra) & Seafood in 12 quart Magnalite
This post was edited on 5/15/16 at 6:22 pm
Posted on 5/15/16 at 3:27 pm to lsus99
Cast iron for the roux and pot for the gumbo.
Posted on 5/15/16 at 3:40 pm to Gris Gris
Do all of mine in a ceramic coated cast iron pot.
Posted on 5/15/16 at 3:45 pm to Howyouluhdat
I use a 12 qt stock pot but I'm thinking of buying a 20 qt. What size do most of you use?
Posted on 5/15/16 at 4:11 pm to SW2SCLA
Thanks to the suggestions on here, I just went out and bought a 16 quart stainless steel pot. It has an aluminium/steel base.
Posted on 8/18/18 at 5:22 pm to lsus99
Does gumbo require a heavy duty pot, one such as a stainless steel disc based pot? What are your best pots to use for gumbo, or does it really matter?
Posted on 8/18/18 at 6:01 pm to andouille
quote:
Stock pot, cast iron turns okra an ugly gray.
And if tomatoes are involved, forget about it. Tomato products and cast iron do not go hand in hand.
They are great for brown gravies, pot roasts, brown based stews etc.
I have a heavy duty 16 qt. stainless pot with a turbo bottom I use for gumbo. I also use a heavy duty heat diffuser under my pots to cook things that need to cook for hours, like red beans, gumbos, etc. It keeps the pot from scorching and you don't need to be stirring it every 10 minutes or so to achieve that.
Posted on 8/18/18 at 6:06 pm to lsus99
I have a Le Creuset that I always use for gumbo.
Posted on 8/18/18 at 6:09 pm to Gris Gris
quote:
Cast iron for the roux and pot for the gumbo.
This is what I do. Thinking about trying to do a roux soon in a Fissler thick disc bottom saute. They heat much more evenly.
Posted on 8/18/18 at 6:30 pm to AbitaFan08
quote:
I have a Le Creuset that I always use for gumbo.
Yeah, but even though it is cast iron, it is enamel coated, so it cooks anything without worrying about change in taste due to metallic hints. You can cook a nice tomato based gravy in those without the acidic, almost rusty taste associated with plain cast iron.
Posted on 8/18/18 at 6:55 pm to Kajungee
quote:
Kajungee
RIP our old friend.
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