Nice Magnetite pot at the top of the stack, I love my Magnalite Professionals. I have a whole set plus some open stock extras like the woke, pot with steamer basket, deep skillet with lid (kind of like a chicken fryer. I also have a big and medium Magnalite roasters... the original series.
Moroccan chicken: I assume you used your 6 mos old homemade preserved meyer lemons!
Unfortunately I was out, so used fresh. Caramelized slices first and then added oil to the pan which added a nice flavor to the oil, then browned the chicken. A squeeze of fresh juice over the top when served. Still delightful that way!
In Louisiana Magnalite seems to be the pot of choice for gumbo and making a roux! I have used mine for roasting a chicken, but haven't tried gumbo/roux yet.
They're ok for making a roux, but I greatly prefer a white enameled cast iron when making a roux. Far easier to see the proper color. Great for gumbo!
Yes they are, the families pass them down to the next generation and so on. I have used them for many a Gumbo and do the roux in them first. Many pot roast, roast chicken, chicken and mole', even turkey in my biggest one. Ever since the internet came along the price for used Magnalite has skyrocketed especially in the last 5 years. I made Beans and smoked pork shanks in mine today.
The Magnalite most people are making the gumbo and roux in are not the dark anodized professional series, it's the classic polished aluminum and it's easy to see the color of the roux. The Professional series didn't come out until around the 90's but the Classic has been around for years. I like them because I hate the weight off cast iron. I hate dealing with the weight and storing them, I guess partially because I have too many pots and pans. LOL. I store the cast iron and enamel covered cast in a cabinet in the garage so don't use them as much, I go to my Magnalite PRO's and my SS All-clad out of convenience.
Gosh, that is fantastic.
