l, not -l > wrote:

>Stir together equal amounts of flour and oil in a cast iron skillet or
>roaster; I use a skillet and 1 cup each of flour and oil. With a big enough
>skillet, it's an easy recipe to double.
>Place in 350F oven for two hours;

Is the skillet room temp when you place it in the oven?
Or is it heated on the stove before adding the oil/flour?

>stir a couple of time during the cook
>time. At the end of two hours, you should have a nice brown roux; I use
>darker roux so it takes a bit longer and requires a bit closer monitoring to
>zero in on the color needed for a specific recipe. But, very little
>attention needed in the first two hours. First time out, monitor a bit
>closer due to oven differences.


Thanks, this sounds wonderfully simple.

Steve