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Le Crueset and sticky roux

n
NAWLINSGAL Dec 3, 2008 04:14 PM

Hi, I am new to this board and happily found it when doing a Google search on Le Creuset. I am also new to LC and used my new French oven (early Christmas present!) yesterday to make beef stew. I also have a relatively new stainless GE Profile gas range. When making my roux, I had the range on low (2) and the browned roux was sticking to the pot. I lowered the fire even more and it still stuck. I never had this issue with my non-stick Calphalon Dutch oven. When I called the Le Creuset outlet to inquire about the sticking, the helpful manager told me that I might need to get a diffuser. Where do I get one that will fit my burners? Do any of you use diffusers with your LC? I'd appreciate any other tips that you have for LC also. Thanks for your help.

  1. beauxgoris Dec 3, 2008 10:58 PM

    I've made roux at least 20 times or more in my old LC pot (before I switched to Staub) and it never "stuck". What proportions are you using and what's your method?

    5 Replies
    1. re: beauxgoris
      n
      NAWLINSGAL Dec 4, 2008 02:27 AM

      First, I browned my meat in a few tablespoons of oil which left additional drippings and brown bits in the pan. I added about 1/2 Cup of vegetable oil and 1/2 cup of flour. I used a wooden spoon and stood over it stirring it constantly. My gas range was set on the (2) on the dial.

      1. re: NAWLINSGAL
        HaagenDazs Dec 4, 2008 05:59 AM

        I wouldn't brown the meat first. Just me, but I find that you have the chance of burning the remaining fond before something like the roux is finished. I also think that might have contributed to the sticking - who knows. My guess is that you don't need a diffuser, but do make sure you match the size of the burner to the size of the pot. LC reps (like any other customer service rep these days) are trained to give out pre-programmed answers and don't really listen to the customer's situation or needs. Did you add any more oil? That might have helped.

        The thing about cast iron is that it's almost a diffuser itself...

        1. re: HaagenDazs
          beauxgoris Dec 4, 2008 10:21 AM

          I've never ever heard of making roux with meat drippings. I always do oil + flour first alone in the pan and it never sticks (well cause it's oil). I have a electric range too and while it's not as easy to control the heat as a gas range, I never had any problems. I do medium and get to a nice dark peanut colored roux in about a 1/2 hour to 45 min.
          p.s. You're making "roux" for a gumbo or stew or etouffee, right?

      2. re: beauxgoris
        m
        mpalmer6c Dec 4, 2008 12:29 PM

        Yes, I've always found there's enough oil in a roux to prevent sticking. Another traditional method is to just brown the flour by itself (watching carefully).

        1. re: mpalmer6c
          n
          NAWLINSGAL Dec 4, 2008 02:09 PM

          Yes, I have previously prepared a fat-free roux by toasting the flour in a 400 degree toaster oven and stirring constantly. Then, I mixed it in a measuring cup with some beef broth and then incorporated into the stew, gravy, etc. Maybe I should use that method when I am using my LC. I used one of the larger burners since it's a large pot. In reponse to beauxgoris, yes, I was making the roux for my beef stew.

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