If you are looking for the best pots for cooking gumbo, you have several choices. A stainless steel pot is a good option, but stainless steel is more expensive than cast iron, and you will need to season it first. Another good option is a nonstick pot, which is excellent for gumbo, and you can also find a nonstick frying pan with an extra-large capacity.
Gumbo Nutrition Facts
Points To Remember While Choosing Pots For Cooking Gumbo
Here are some points to remember during choosing pots for cooking gumbo:
Size Of The Pot
For small groups, a 6 to 12-quart gumbo pot is ideal. Allow one to one and a half quarts per person. A 20-quart gumbo pot will feed up to 20 people, so it’s ideal for larger gatherings. Gumbo pots are large, so make sure you have enough cupboard space before buying one.
Material
A low-cost stockpot may wind up costing you more in the long run because it is usually made of thinner gauge metal and thus has trouble maintaining heat. It will also swiftly degrade. Cast iron is a gumbo-friendly, durable, and traditional cooking material. If you do get it, make sure to season it first! Stainless steel is also durable and can withstand a lot of abuse. It does not require the same level of maintenance as cast iron, but it can be more challenging to clean. The handiest is nonstick, which frequently has an aluminum base. Be aware that it will not last as long and may not be as healthful.
To Simmer Gumbo Covered Or Uncovered
Fitted lids are included with many stockpots. However, I do not cover my gumbo when cooking it since I prefer the steam to escape and thicken the sauce. It’s a matter of preference. For a more decadent gumbo, cook uncovered. If you want your gumbo to be thin, cook it covered. A lid is always essential for other dishes, whether you simmer your gumbo covered or uncovered. Some pots include glass lids that allow you to see how the contents are progressing. Remember to check the temperature that these glass lids can tolerate if you’re putting them in the oven.
Best Pots For Cooking Gumbo
Here are some best pots for cooking gumbo:
Features:
- Made of thick gauge aluminum that provides even heat conduction and prevents hot spots
- Nonstick coating black interior makes food release and cleaning easy
- Handles stay cool and are riveted for strength and durability
- Tempered glass lid with steam vent makes viewing food easy from start to finish
- Induction compatible and can be used on all types of stoves; oven safe to 350F and dishwasher safe
Ayesha Curry Enamel on Steel Stock Pot/Stockpot with Lid – 12 Quart, Blue
Features:
- COOK LIKE AYESHA CURRY Essential cookware for home chefs who emulate Ayesha Curry’s signature style of simplicity and fearless fun
- FAST, EVEN HEAT This Ayesha Curry stockpot is crafted from durable enamel on steel for fast and even heating; compatible with all cooktops except induction
- STOVE TO OVEN SPECIALIST: Sturdy stockpot handles are oven safe to 450 degrees F
- EASY CLEANING: This stockpot is ideal for use as a chili pot, pasta pot, or lobster pot and boasts a stylish hard enamel porcelain exterior and interior that provide easy cleanup
- QUALITY ASSURANCE GUARANTEE
Rachael Ray Brights Hard-Anodized Nonstick Pasta Pot / Stockpot / Stock Pot – 8 Quart, Gray
Features:
- Nonstick stockpot is crafted with durable hard-anodized aluminum for long-lasting, even-heating performance
- Pasta pot features high-quality PFOA-free nonstick for effortless food release and easy cleanup
- Oven safe to 350 degrees F, the high-performance stockpot with lid is suitable for all stovetops, except induction
- Dual-riveted rubberized stainless steel handles provide comfort and control, and a shatter-resistant glass lid seals in heat and flavor
- The 8-quart pot boasts a convenient oval shape for fitting in long pasta noodles and a helpful pour spout for managing pasta sauces
- A pasta pot is dishwasher safe for easy cleanup after making pasta or one-pot meals
Bayou Classic 5 Gallon Cast Iron Jambalaya Pot, with Lid & Stand, Black
Features:
- Heavy-duty cast iron
- Tripod cast iron legs
- Cast iron lid with built-in lid holder
- Overall Dimensions(inches): 18 (L) x 18 (W) x 14.25 (H)
HOMICHEF 12 Quart LARGE Stock Pot with Glass Lid – NICKEL FREE Stainless Steel Healthy Cookware Stockpots with Lids 12 Quart
Features:
- This large 24QT stockpot features the timeless French kitchen elegance design; cuts a fine figure both in the kitchen and at the dining table – Made of food-grade NICKEL FREE stainless steel for better health and better nutrition – 7MM in base thickness and 4LBS in weight – Great for boiling lobster, crab, or simmering stocks, soups for large crowds – Discover the gourmet chef in you with this beautiful and efficient stockpot.
- It is made of food-grade NICKEL FREE stainless steel, non-toxic, non-allergic & more energy savings. – Japanese standard JYH21CT SS (21/0) for the pot body & the inner base; 430 (18/0) for the outer base – Nickel-bearing stainless steel (e.g., 304 SS) is commonly used for cookware, BUT nickel is high up on the ATSDR list of priority toxins, and it LEACHES under regular cooking conditions! – Nickel-free stainless steel is also more heat-conductive than nickel bearing SS.
- Look noble & elegant: mirror-polished exterior, matte polished interior, see-through clear tempered glass lid with steam vent, and ergonomic, stainless steel handles – These pots are beautifully engineered by HOMICHEF’s own in house manufacturing facilities at the world top-quality – Compatible with gas, electric, induction, ceramic, glass and halogen stovetops.
The most important thing to consider when buying a pot is the material. While cast iron pots are the most durable and do not require much care, they can easily scratch and rust. For gumbo cooking, you will want to choose a non-stick pan. This type of cookware is often the easiest to clean and retain heat well.
What Is The Traditional Gumbo?
The state of Louisiana, like gumbo, is a melting pot of many cultural influences. It was founded by French settlers in the 17th century and was given the name Louis XIV by King Louis XIV of France.
It’s possible that a classic French bouillabaisse inspired the first gumbo. The thickening of the gumbo with a flour and butter roux is a typical French technique. However, in today’s gumbo roux, the flour is often colored in oil or fat. Spanish settlers have also settled in the Pelican State over the years, and they carried the traditional’sofrito’ sauce of tomatoes, peppers, and onion. Many gumbo recipes start with this combination.
Conclusion
When choosing the right pot for cooking gumbo, remember that the best pot will be one that is large enough for all of your ingredients. A stainless steel gumbo pot is a good choice if you plan on using a lot of meat in the recipe. Stainless steel gumbo will be cooked with less oil and longer, and it will also keep your food from sticking to the bottom. If you are buying a gumbo, take a look at its features and decide which one is the best for you.
