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Add oil into a large enameled dutch oven over medium-low heat for best results. You can also use a cast iron pan or other heavy-bottomed pan if necessary.
Heat the oil to about 360°F using a thermometer to test it or you can sprinkle in a little flour. If the flour sizzles, it's ready. Turn the heat down a little to try and maintain a temperature of 360°F the entire time the roux is cooking.
Add 1 cup of flour to the oil slowly and then immediately begin stirring it.
Don't stop stirring, making figure eights and scraping down the sides for about 30 to 45 minutes or until the roux transforms into the color of dark chocolate.
Once the color is right, turn off the heat, remove the pot from the heat and continue stirring for another 5 minutes. The dark roux will continue to cook for several minutes.
The dark roux is now ready to use or store for use later.