If your stock pot is thin on the bottom and you're concerned that the roux might burn, there are a few ways around this. One is to start the roux in a cast iron or other heavy frying pan, then add ...

Start by placing the sausage and a tablespoon of vegetable oil into a thick bottomed pot, preferably cast iron, over medium high heat. As the pot heats up, the sausage will begin to brown.

Mitchell said many cast iron pot manufacturers began to close shop between 1930 and the 1960s. “When Magnalite came in - in the ‘30s, ‘40s, and natural gas - people got tired of cast iron.

The 5.5-quart Cast Iron Perfect Pot promises to do what the original version does. It’ll roast, braise, bake, deep fry, slow cook, serve and store, like all good Dutch ovens (and it’ll look ...

The new Cast Iron Perfect Pot replaces your dutch oven, stock pot, sauce pot, colander, braiser, and more. Holding up to 5.5 quarts, it comes with both a wooden spatula and hot grips and is ...

Stir roasted okra, chicken, and andouille sausage into mixture in stockpot; simmer over medium-low, stirring occasionally, until heated through, about 25 minutes.

Our Place Cast Iron Always Pan for $135, instead of $155; Our Place 5.5-Quart Perfect Pot in Char for $140, instead of $165; Our Place Always Pan & Mini Always Pan 2.0 Bundle for $220, instead of $225 ...

In a cast iron pot or skillet, heat oil over medium-high heat to approximately 350 F. Slowly whisk in flour, stirring constantly for 3-5 minutes or until roux is light chocolate in color. The ...

The key ingredients to gumbo, in his opinion, include a roux of fat and flour; the “holy trinity” of onion, celery, and bell pepper; and “the pope,” or garlic.