What’s your gumbo pot?

Usually my Le Creuset dutch oven, unless I'm making a huge pot of it, then I use my 16 qt All Clad stock pot.

I have my mom’s old aluminum pot. Looks like some sort of hammered finish on the outside.
Probably 10-12 qt. The markings on the bottom aren’t legible. I do vividly remember when I was a child her using it for gumbo, corn soup and vegetable soup.
May have been her mom’s pot. It’s old.
I turned 71 last week and mom would have been 99 this year.

We use the Magnalite oven roaster, also. It makes an awesome gumbo.

Cast iron gets rotated in every so often, but it's so much harder to clean.

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How do you like the Tramontina?

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I really like it. It's easy to clean and stuff doesn't burn on the bottom. I've had it for six or seven years now. I mentioned that mine is a true stock pot with tall sides to simmer with less evaporation. The downside is it can get hot stirring a roux in what feels like a chimney. I just wear a mitt.

I use one of two pots, both stainless steel. One is a 16 qt. and the other is a 20 qt.

Sometimes I have to use both when cooking for a big crowd.

Both pots have very heavy duty bottoms that really distribute the heat very well.

I also have a 16 qt. cast iron pot I've used in the past that I mostly use for making jambalaya now.

I only use cast iron Dutch Oven.

I’ve got a 40+ year old cast iron pot, about 10- 12 qts I think. I cook almost everything in there.

For large, party gumbos, I have a very large stainless pot my in laws got me for Christmas a few years back.

I got a lodge enamel Dutch oven.

Hard to beat it. I used To do the roux in the cast iron and then transfer to a pot. Now I have the consistent heat all in the same pot.

Another vote for cast iron dutch oven.