Best Stockpot for Gumbo

[BagHorn]

OK gang, I'm buying the old wife some new kitchen goodies and wanted to know what brand and size of stockpot you all recommend for large pots of gumbo (12-20 quart range) on the stove....don't want her roux to burn. I'm looking for something that will last us forever so cost is not really an issue here as long as the quality merits it.

 

[Mrmyke709]

I'd go with a Dutch Oven.
Cast iron, that is.

 

[12thStudStan]

Lots of folks make a roux in a skillet where it is easier to stir and then transfer it to a stockpot. Just a thought. Hard to beat cast iron, but many women don't like messing with them due to the weight. My wife makes her own version of okra gumbo and likes a large anodized aluminum calphalon stockpot.

 

[Tex Pete]

I agree with the other guys...start a gumbo in a cast iron dutch oven (heck, start any food in a dutch oven), then transfer it over to a quality stockpot.

Personally, I think Tramontina is a good heavy-bottomed cookware for all-around use. The bottom is thick enough that it doesn't overheat, even when you are cooking heavy stews and the like.

 

[longhrnfan]

I'd make the roux in a sauce pan then transfer it as well...

Any commercial grade pot will do... Just make sure its something that distributes the heat evenly, responds well to different temperatures, and its big enough for a LOT of room to spare.

 

[THEU]

you can actually make a good roux in the oven as well. Less prone to burning due to the indirect heating. Also, I would go with a study stainless and heavy bottomed 18 to 20 quart. I have a 20 quart and find that I use the thing and can fill it up when cooking large quantities, and it doesn't bother me when I only cook with it half filled. Mine is an All Clad stainless but has both copper AND an aluminum core in the bottom. Cast iron is great, but I don't know what type of stove you are cooking on, and the weight really is limiting. Also, I don't think that for a stock pot cast iron offers any great advantages since you are slow cooking from the bottom only.

 

[pigboy1]

Fellas...ya'll haven't cooked Louisiana unless you own an old style Magnalite. Ya'll in the know will respond appropriately.

 

[S197HQQKEM]

Magnalite kicks ***! My grandma had a set.


Myself, I have an OKRA shaped stock pot for my GUMBO.

 

[DallasCowpoke]

I'll second the old Magnalite suggestion.

All Clad LTD Series is very good too.

Le Creuset is porcelain enameled cast iron cookware, and is what I use most for anything.