re: Big oven roux questions

I love making my roux in the oven, you don't have to stand over it for eternity (especially with an amount that large) and you certainly don't need to worry about it burning. If you have a big cast iron enameled pot, use that. By the way, my roux is never a 1:1 ratio. I usually do 1 cup of flour to about 3/4 cup oil. I find my gumbo comes out so much less greasy, I usually don't even need to skim it at all. As the roux is in the oven, you can add a bit of oil if you feel it needs it. This also makes for an incredibly thick and rich base for your gumbo, which is my preference.

If you don't have a pot big enough, do it in 2 separate pots at the same time. I do mine on 365 or so, not above 375. Takes a while in the oven, so start early.