Roux has forever intimidated me. I always burn it then have to resort to the instant roux. But, for a recent New Orleans-themed celebration, I decided it was time to go for the real stuff.
Great news! Roux is not that difficult. No reason to be intimidated. It takes some time…but not as much as I had thought. It takes some attention and stirring, but again, not a big deal. The real secret to roux success is the right kind of cooking vessel. My 8 qt Staub cast iron cocotte (also called a dutch oven or a casserole) made the difference. Cast iron slowly heats and then retains a consistent temperature. That’s the key to great roux. Previously I had used stainless fry pans and, yes had even tried it with non stick (which really doesn’t work). Staub cast iron is my secret to great and easy roux.