All I've heard about LC is how its great for stews, soups, bisques, etc.
I assumed it would be good for some cajun dishes like jambalaya and gumbo. However, I came across this on Wiki:
The company does not recommend using them for deep frying or making an oil-based roux (as for gumbo), however, because some oils can become hot enough to damage the enamel.
Is this true? No oil-based rouxs? would you have to make the roux in something else and transfer? or use flour/butter base?
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