Perfect Roux

Previously I posted a gumbo recipe, in which I discuss making a perfect roux. Following are examples of how the roux should look like. This particular roux was baked for 40mins at 400 degrees. First image is what the roux looks like as soon as it is taken out of the oven. Notice the copper color is similar to a penny

Once you wisk the roux, it will look like this:

Tip of the day: How to season cast iron

With the last two recipes using a cast iron dutch oven, I want to give a tip on seasoning. The below link will give all the details. But want to mention what to do afterwards. I found that a month or two after seasoning, rust can reform on the inside of the pot. This is mostly do to moisture that seeps between the pot and lid. To avoid this, lay two layered of paper towel on top of the pot then seal with the lid. The paper towel will absorb moisture and prevent rusting. 

http://www.wikihow.com/Season-Cast-Iron-Cookware