re: #509 iceweasel

That’s what I thought my problem is. I’m too lazy and a proper roux does take constant stirring. I swear I’ve turned away from one, that was going great, for like 40 seconds and it’s all over. 20 seconds if it’s already darkening.

Whisk forever or is a wooden spoon ok when you get to the cooking stage? Sorry if this is a very obvious question

eh - I use a fork. That way I can break up any lumps of flour.

So probably your whisk is the closest equivalent.
One more thing - once you remove it from the heat - the pan is still hot - and you have to keep stirring until it has cooled enough that it won’t burn.