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Proper pot for Gumbo cooking?
Posted on 2/22/22 at 10:21 pm
Posted on 2/22/22 at 10:21 pm
Hello all.
I've used StadiumRat's Jambalaya calculator with great success in cooking Stovetop 9qt Jambalaya and even 20 gallon batches on a Cast Iron Pot.
With that said what is the "go-to" for cooking Gumbo?
I've seen people cook it in Cast Iron, Aluminum Mcware, and Enamel Cast Iron.
I've had the negative experience of getting metallic flavors in some Tomato based Chili I have simmered for long periods of time in my well seasoned cast iron before, something I would like to avoid.
Any recommendations?
I've used StadiumRat's Jambalaya calculator with great success in cooking Stovetop 9qt Jambalaya and even 20 gallon batches on a Cast Iron Pot.
With that said what is the "go-to" for cooking Gumbo?
I've seen people cook it in Cast Iron, Aluminum Mcware, and Enamel Cast Iron.
I've had the negative experience of getting metallic flavors in some Tomato based Chili I have simmered for long periods of time in my well seasoned cast iron before, something I would like to avoid.
Any recommendations?
19
Posted on 2/22/22 at 10:29 pm to AndyCBR
Magnalite
Posted on 2/22/22 at 10:39 pm to AndyCBR
Big magnalite
Posted on 2/22/22 at 10:40 pm to AndyCBR
I use a 16 qt. stainless steel pot with a real heavy bottom that really distributes the heat evenly across the bottom.
Posted on 2/22/22 at 10:48 pm to AndyCBR
Posted on 2/22/22 at 10:49 pm to AndyCBR
Make the roux in a cast iron skillet. Stock and gumbo go in the stainless steel pot.
Posted on 2/23/22 at 12:27 am to AndyCBR
Magnalite.
Posted on 2/23/22 at 3:40 am to AndyCBR
I always use an enameled cast iron
Posted on 2/23/22 at 5:35 am to AndyCBR
There is no proper pot. Use whichever pot you have. I’ve used cast iron, aluminum, stainless, magnalite, and enamel. They all work.
Posted on 2/23/22 at 7:05 am to AndyCBR
I always used cast iron but someone gave me a 13 qt Magnalite and ill never go back
Posted on 2/23/22 at 7:58 am to AndyCBR
quote:
Enamel Cast Iron.
Purple and Gold Cajun Classic
Posted on 2/23/22 at 7:58 am to AndyCBR
quote:
've had the negative experience of getting metallic flavors in some Tomato based Chili I have simmered for long periods of time in my well seasoned cast iron before
Agreed. I don’t use cast iron for gumbo or any other tomato based dish for that very reason.
Posted on 2/23/22 at 8:34 am to AndyCBR
I prefer cast iron because I use the black of the pot to truly gauge the darkness of my roux.
I'll simmer stock in a separate stainless steel pot or whatever I have around. But the finished product is in my cast iron. I don't add tomatoes to gumbo so the leaching aspect isn't as big of a concern.
I'll simmer stock in a separate stainless steel pot or whatever I have around. But the finished product is in my cast iron. I don't add tomatoes to gumbo so the leaching aspect isn't as big of a concern.
Posted on 2/23/22 at 8:39 am to AndyCBR
quote:
I've had the negative experience of getting metallic flavors in some Tomato based Chili I have simmered for long periods of time in my well seasoned cast iron
Not supposed to do tomato based dishes in cast iron. The acid from the tomatoes doesn't do well. I've had that issue w/ fried rice in a large cast iron skillet. I'm not sure what is causing that but it's happened more than once. I think it may be the particular skillet that I'm using. It's honed cast iron (smithey).
Posted on 2/23/22 at 8:39 am to jmh5724
Magnalite elongated one
I don't have a magnalite so I cook mine in a big enameled cast iron bot.
I don't have a magnalite so I cook mine in a big enameled cast iron bot.
Posted on 2/23/22 at 9:37 am to AndyCBR
Posted on 2/23/22 at 10:56 am to AndyCBR
roux and veggies cooked in cast iron, then into a heavy bottomed stock pot with warm stock. This is my method.
I think any pot is fine because tomatoes don't go in gumbo, so no need to worry about the acid in cast iron.
I think any pot is fine because tomatoes don't go in gumbo, so no need to worry about the acid in cast iron.
This post was edited on 2/23/22 at 10:57 am
Posted on 2/23/22 at 11:30 am to AndyCBR
As a housewarming present my mom bought me a le creuset pot with curved sides. I have to say using that and now being able to cook on gas (old house was all electric) is awesome.
Posted on 2/23/22 at 12:42 pm to LSUballs
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