And I think I'll have to make this with the Andouille Kevin brought me from LA. The pot I use for roux is a Le Creuset Dutch oven. It's the only one I have that's worth a s***. And yes, cast iron holds the heat so well, you almost always have to turn it down. Take into consideration that when you are making this in a restaurant, the pot size is probably larger than anyone of us own, hence the higher heat. Better to take a little longer than scorch.