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Message
re: Cast iron or stock pot for cooking gumbo in
Posted on 8/18/18 at 8:47 pm to penrichardson
Posted on 8/18/18 at 8:47 pm to penrichardson
quote:
Does gumbo require a heavy duty pot, one such as a stainless steel disc based pot?
I've found cooking in a heavy duty pot gives better, more consistent results with less hands on time. Thin pots tend to burn or stick much easier and require more stirring and hands on time for good results.
I have a pretty large array of pots with the biggest being 22 qt. down to 5 qt. My go-to gumbo, sauce piquant, etouffe' and jambalaya pot is either my 12 or 16 qt. turbo based pot.
Turbo based meaning it is very heavy duty on the bottom, at least 3/4 inch thick with about 15 grooves cut in the bottom to expose more metal to heat the pot faster.
Knock wood, but I've never burned anything in that pot and I've been using it for years. Just last week I used that pot, and another dutch oven to cook over 5 gallons of chicken/sausage and okra gumbo for a big party.
1
Posted on 8/19/18 at 8:28 am to gumbo2176
quote:
I've found cooking in a heavy duty pot gives better, more consistent results with less hands on time. Thin pots tend to burn or stick much easier and require more stirring and hands on time for good results.
Agreed. I use a 4 mm thick 9 quart copper stew pot for normal amounts of gumbo, and a 16 quart magnalite when I'm making more.
Posted on 8/19/18 at 8:42 am to penrichardson
quote:
penrichardson
I think we’re related.
Posted on 8/19/18 at 8:59 am to BRgetthenet
I just use my big oblong magnalite pot for gumbo.
This post was edited on 8/19/18 at 9:00 am
Posted on 8/19/18 at 9:41 am to fillmoregandt
quote:
Enameled cast iron
Or magnalite
Eta: why would anyone use a stock pot?
This post was edited on 8/19/18 at 9:43 am
Posted on 8/19/18 at 9:45 am to Houma Sapien
quote:
why would anyone use a stock pot?
Posted on 8/19/18 at 10:08 am to Houma Sapien
quote:
Eta: why would anyone use a stock pot?
I wouldn't use a designated stock pot since most of them are thin pots meant to be used for cooking very thin liquids---therefore stock pots.
Trying to cook gumbos, stews, jambalayas would be a PITA with having to be around the stove to stir it all the time to keep things from sticking.
Posted on 8/19/18 at 11:54 am to gumbo2176
Maybe I have a different definition of a stock pot.
I use a Tramontina Professional Stainless 24 quart "stock pot" for gumbos. It's got a very, very thick base and I've never had anything come close to sticking. Damn thing is heavy as can be.
I make my roux in cast iron skillet or enameled cast iron pot (Staub).
I use a Tramontina Professional Stainless 24 quart "stock pot" for gumbos. It's got a very, very thick base and I've never had anything come close to sticking. Damn thing is heavy as can be.
I make my roux in cast iron skillet or enameled cast iron pot (Staub).
Posted on 8/19/18 at 12:00 pm to Houma Sapien
quote:Not all stock pots are close to being created equal.
why would anyone use a stock pot?
Posted on 8/19/18 at 12:02 pm to Panny Crickets
Yes when I hear "stockpot" first thing that comes to mind is a thin soup pot.
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
This post was edited on 8/19/18 at 12:03 pm
Posted on 8/19/18 at 12:08 pm to Houma Sapien
quote:
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
In what are you making/warming your stock?
Posted on 8/19/18 at 12:16 pm to Houma Sapien
quote:
I never understood the whole "transfer the roux" thing. Why not just cook the whole gumbo in a large thick pot (cast iron, magnalite, enameled cast iron, etc)
Couple of reasons. My "stock pot" is tall as hell and would be an arse whipping to reach down and stir a roux. Plus, I prefer cast iron for even heat when making a roux.
And, as someone else mentioned, I'm using my "stock pot" for my stock.
Nothing like a good gumbo discussion.
Posted on 8/19/18 at 12:18 pm to Politiceaux
quote:
In what are you making/warming your stock?
A stock pot. But the stock has to be strained. It's easier to transfer one thing than two.
Method one:
1. Strain out the stock then transfer back to stock pot.
2. Cook roux/trinity and move to stock pot.
Method two:
1. Ladle the stock over a strainer directly into a large pot where roux and trinity are cooking.
Method two seems much easier.
This post was edited on 8/19/18 at 12:20 pm
Posted on 8/19/18 at 12:37 pm to Houma Sapien
quote:
Eta: why would anyone use a stock pot?
Because my stock pot is a 60 qt commercial stock pot. I have a special gumbo spoon (really, it's a 2 foot long spoon marketed to home brewers) with a long handle to be able to stir down at the bottom of the deep pot. I can make 4 or 5 gallons of gumbo and still have plenty of space left at the top of the pot so I never have to worry about sloshover. Hell, I could make 10 gallons and never have to worry about anything other than having enough heat to keep it simmering. The whole damned thing is made out of 1/4" thick aluminum, so it'll even out the heat from the burners.
I love my stock pot.
This post was edited on 8/19/18 at 12:46 pm
Posted on 8/19/18 at 12:45 pm to lsus99
Heavy btm stock pot
Posted on 8/19/18 at 12:55 pm to TigerstuckinMS
i Understand it all accomplishes the same goal. Transfer the stock or transfer the roux. I just feel kind of silly cooking gumbo in a soup pot.
60 qt and a 2 ft spoon? You in the catering business baw?
60 qt and a 2 ft spoon? You in the catering business baw?
Posted on 8/19/18 at 1:33 pm to Houma Sapien
quote:
60 qt and a 2 ft spoon? You in the catering business baw?
I’ll also add: do you need some more friends? I bring wine and beer every time.
This thread has me making a shrimp, crab and okra gumbo this afternoon. Thanks for the inspiration.
I’ll post about all of the things I did incorrectly later.
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.
Posted on 8/19/18 at 1:42 pm to Panny Crickets
quote:
shrimp, crab and okra gumbo
The GOAT
quote:
Do you need some more friends?
Call me old school but I cook my big gumbos in the 10 gallon outside
This post was edited on 8/19/18 at 1:46 pm
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