I prefer a 5-quart cast iron Dutch oven. Making a roux in a cast-iron pot is very good for the cast iron.Put the pot on the fire. You do use FIRE, don...t you? Man has cooked over flames since time immemorial. It's the way things should be done. Put the oil and the flour in the pot, turn the heat to medium or medium-high, and begin stirring. Keep stirring. Don't stop stirring. Over a period of time, the roux will transform from white to tan to beige to brown. That 'brown' should be the color of. God you're a mess. You make a mental note to make a time machine trip to the late 1950s where you belong, whenever that invention comes around.You call up your secretary even though she's in the room next to you. "Hey Sheryl? Yeah, cancel those interviews. I'm gonna make my choice based on the CV only." But Mr. Huckleberry, both candidates are already on their way." Well, then call them up and tell them Mr. Huckleberry works in mysterious ways. Or something. I'm sure you'll think up something. More

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