Now and then I come across mention of the roux spoon. Googling, I found several different critters - spoons with a diagonal straight side at the end, solid or with holes or one big hole, metal or wood, and others that look more like spatulas than spoons.
Everything else about Louisiana cooking seems to have many variations, and why should roux spoons be any different? Still, I'm curious. What in particular is a roux spoon supposed to do that an ordinary spatula or spoon, solid or slotted, can't do equally well? And what's the best design for doing it?
Since roux spoons aren't stocked by the kitchenware stores up here in Brooklyn, or not the ones I've been to anyway, and since I seem to get the roux done without special equipment, it may all be academic. But you never know.
I think it's whatever works for you. I sometimes use a whisk.. sometimes a silicone spoon.. whatever is handy and works is suddenly your "roux spoon".
I am a novice at gumbo and Louisiana cuisine, so I only use a wood spatula and sometimes switch to a wood spoon later. I know many use a whisk to mix the roux in the beginning and then switch. I think a flat edge tool is desirable to effectively scrap the bottom of the pot. Insufficient mixing will lead to burning because roux can be very thick and one cannot rely on simple "convection" motion to mix the liquid. A spoon works well for me too, just a bit more mixing on the flat surface than using a spatula, but the spoon works better at the corner of the pot.