re: What’s your go to gumbo pot?

Magnalite roaster

Seafood gumbo i use 14pt mcware cast alum. Roaster. Chicken, turkey, or any other I use Dad's antique iron Dutch oven.

I have 4 different size magnalites. That’s all I’ll ever use

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Anyone cook gumbo (roux, trinity, and stock) directly in a black cast iron pot?

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Yes. For big batches I use a black cast iron pot my parents gave me years ago. Not sure the capacity (way bigger than my 7.25 qt Le Creuset), but it's big enough that they used it to fry fish on an outdoor burner.

Once that big beast gets hot, it stays hot. You can add a ton of chopped onion to the hot roux, and it cook the hell out of them with barely a drop in temp.

I don't use tomatoes in the chicken and sausage gumbo I cook in that pot, so no experience there.

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Just me and the wife? 6 qt Staub enameled.

Friends and such coming over? 9 qt Lodge cast iron.

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Only the one friend?

Here’s a trinity starting


Here’s a chicken feet demi glacé getting started to fortify the stock




This is the demi glacé





That is $5.00 worth of chicken feet and about a dozen chicken wing tips and after roasting simmered covered for about 3.5 hours or so. It is super concentrated and I highly recommend. Goes great in anything.

I've been looking at getting either a 7qt or 9qt Staub. Anywhere I should be on the lookout that runs fairly frequent sales on these (or do they)? $300-400 is steep. If not I'll just bite the bullet but figured I'd check.