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Posted on 12/17/20 at 9:34 pm to b-rab2
I don’t use any of my Dutch ovens for gumbo. I use a stock pot. You don’t have to spend a fortune. Get a Tramontina. You can get 8 qt, 12, 16, and larger.
Posted on 12/17/20 at 10:16 pm to b-rab2
Yup, I have a McWare brand, probably the same thing. Its cooked hundreds of meals and is a good pot. They about $50-70 at the local hardware stores though, if you in South La you can get them cheaper.
Posted on 12/18/20 at 4:20 am to CHEDBALLZ
quote:
They about $50-70 at the local hardware stores
A 15" oval ?
You've obviously never priced them.
This post was edited on 12/18/20 at 4:22 am
Posted on 12/18/20 at 6:12 am to b-rab2
I cook mine in a cast iron dutch oven...but not the whole thing
I cook the roux in a ceramic lined cast iron skillet
the stock in a big aluminum stock pot
and everything else in the dutch oven. it all goes there at the end
I cook the roux in a ceramic lined cast iron skillet
the stock in a big aluminum stock pot
and everything else in the dutch oven. it all goes there at the end
Posted on 12/18/20 at 6:44 am to GeauxTigers0107
I'm in the Hardware store often, and I look at them often. That's the price......
Posted on 12/18/20 at 7:08 am to jamiegla1
I picked up a Bergner brand one from Costco a few weeks ago to make a big Turkey and Aundoille Gumbo with and make my stock. Its a 16 qt for $30. Nice disk at the bottom for even heat.
I was going to drop some coin on a better one, but after watching America's Test Kitchen reviews on all of them, they basically stated they all perform about the same. The ones with larger handles were easier to handle however. I only wish the one I bought had a strainer for straining stock easier. Other than that, worked perfect. I usually use my All Clad 8qt when cooking smaller gumbos.
Also, I always cook my roux in a separate cast iron pan first.
I was going to drop some coin on a better one, but after watching America's Test Kitchen reviews on all of them, they basically stated they all perform about the same. The ones with larger handles were easier to handle however. I only wish the one I bought had a strainer for straining stock easier. Other than that, worked perfect. I usually use my All Clad 8qt when cooking smaller gumbos.
Also, I always cook my roux in a separate cast iron pan first.
Posted on 12/18/20 at 8:05 am to b-rab2
I've got an All-Clad Heavy Duty Stainless Steel pot with a very heavy bottom that I use for cooking gumbos, stews, red beans, red gravy, etc.
It is a 4 gallon pot, so I can make a good bit when I do cook and that allows me to put stuff in the freezer for later use.
I also have a 4 gallon cast iron pot with lid and it is an excellent pot for cooking, but when full, that damn thing weighs upwards of 50+ pounds.
It is a 4 gallon pot, so I can make a good bit when I do cook and that allows me to put stuff in the freezer for later use.
I also have a 4 gallon cast iron pot with lid and it is an excellent pot for cooking, but when full, that damn thing weighs upwards of 50+ pounds.
Posted on 12/18/20 at 8:22 am to CHEDBALLZ
quote:
13" McWare Roaster
This is what I use. It's essentially just a magnalite pot, since they dont make magnalite pots anymore
I believe the 13" is about 10-12 quarts
Posted on 12/18/20 at 9:08 am to CHEDBALLZ
Posted on 12/18/20 at 9:09 am to b-rab2
99% of the time I make gumbo it's in my basic cast iron dutch oven. I feel like I can gauge the darkness of the roux better against a black pot than I can an aluminum one. If I need to make a larger batch I will pull out my aluminum pot.
This post was edited on 12/18/20 at 9:12 am
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