I use the microwave method for making a dark/chocolate roux. I never had the patience to practice making it on the stove, plus I don't own any teflon-coated fry

I use the microwave method for making a dark/chocolate roux. I never had the patience to practice making it on the stove, plus I don't own any teflon-coated fry pans to use as training wheels. My dad can do it in a pan, but then he learned the technique from a Cajun woman while living and working in Cajun country long ago. The nice thing about using the microwave is that setup and cleanup is easy, so even you do mess it up while learning, iterating is relatively easy, at least if you realize you messed it up before adding it to the pot.