Making a pork lard roux for tonight’s gumbo! Starting out by cleaning the cast iron using coarse salt

Never made roux like this so crossing my fingers. Going with half a cup pork lard, half a cup flour. Got this pork lard in France a while back.
This flour is “pâtisserie” flour which is super fine. I heard it should be awesome for roux. So, half cup flour, half cup pork lard, all in a cast iron skillet.
I say Rockefeller State Park, Lu says pork rinds
Adding flour slowly. Some ppl brown the flour first then add the fat. Matter of personal preference.
This flour is excellent! No clumps, no stress. Also, yes, I do use chopsticks. I’m the only person I know who uses chopsticks to stir, others use wooden spoons.