Sorry for the corny Scooby-Doo sounding subject title.

I am going to be making my first roux. I've familiarized myself with the
method (simple really) except which whisk to use.

My current whisk is a cheap-o with only about 6 wires. I'm eyeing a "piano"
whisk for the task for the great number of wires.

Will this whisk work well in a large Dutch oven (my need) or is it better
suited for shallower pans?

What do you suggest?

Thanks,

Andy