But I do use flour for roast poultry.

I always fight with flour. But corn starch is a staple in my kitchen for thickening. Flour kind of intimidates me. And I’m a FOODIE!!! Haaa!

But not sure if I want to.

Opaque gravy with flour, or more clear sauce with cornstarch slurry

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When making Asian sauces, I tend to use cornstarch; for turkey, chicken, beef or pork, I'd probably use flour but I don't know why.

So, why?

ETA: maybe it has to do with fat content? You need fat when using flour, but not cornstarch, right?

Flour seems to be a little more rich and creamier I think. Why I like it for dairy based things. You can also cook it in the fat longer and change the flavor and color that way. Corn starch is always dissolved in liquid and is much more neutral

Wine, or whatever so it doesn't have to have fat. It isn't as easy as cornstarch but it works.

I use flour about 85% of the time because I like the
Consistent smoothness when I use Wonda flour.

https://www.amazon.com/Golde-Medal-Wondra-Prupose-Flour/dp/B0894WVHYP/ref=asc_df_B0894WVHYP/?tag=hyprod-20&linkCode=df0&hvadid=647315830454&hvpos=&hvnetw=g&hvrand=17924786557661392643&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9017613&hvtargid=pla-1955553747518&psc=1&gclid=Cj0KCQjwtamlBhD3ARIsAARoaEx3TTpK2cx3pdgxipfkR4-OqLSxPtwc3an0cjnp-OlwaHPotzaygskaAgagEALw_wcB#immersive-view_1688941034327

I can add either water, or milk to a few teaspoons of flour, and it smoothly thickens upon boiling.

I make a barely cooked roux. I cook the (regular) flour in fat.

2 tbs Wondra stirred into 1/4 cup cold water & added to 1 cup hot broth or drippings.

But I use cornstarch for Chinese recipes.

Just made chicken fricasee recently and it called for a roux. Did that. Added cream at the end. My nice, thick sauce lost its thickness! Must be a science thingy. I will go back to my cornstarch. I do use Wondra Flour for my sausage gravy. Do the roux thing after the sausage is cooked and then add milk. Works well

is it good for other uses or just thickening?

I'd use the fat and flour to make a roux, then add it to the liquid ingredients. Use a little pork broth first, to scrape up all the good bits into the rest of the liquid, then whisk the roux (made separately) into the liquid and add more pork broth as needed for volume and texture.

Otherwise, I'd scrape up the drippings with some broth (or white wine), use some broth for a cornstarch slurry, and go from there.

Or if you're ok with less gravy and more of a highly flavored drizzle, just deglaze with less broth (and maybe a little wine) and boil it down a bit.

The only thing I'd personally avoid is a flour slurry with milk. It was my mom's preferred gravy, but it was pretty bland. She probably used it because it she could just add milk and slurry until she had enough gravy for six. It was tan, hot, thick milk. Also, the metal lidded container that was designed to shake the milk and flour in always sprayed whoever (often me) was assigned to shake it up. I think both the gravy and the shaker were right out of my mom's Depression childhood.

roux for milk gravy - preferably made with bacon grease and the pan bits from frying the meat!

Both flour and cornstarch will leave a taste component and cloud the sauce. Arrowroot is tasteless and won't cloud the end result. So if all you're wanting to do is thicken up a pan sauce into a glaze while leaving it otherwise unchanged, arrowroot is the best option. You can use it in the same way you'd use cornstarch which is to mix it with a small amount of cold water before adding it to prevent clumping. Similar to cornstarch it has about twice the thickening power of flour by weight and unlike flour or cornstarch is not affected by acidity. Arrowroot also has the advantage of reaching its full thickening power at lower temperatures than flour or cornstarch. It's best to add it at the end and remove the heat when the sauce is as thick as you want as overheating can reduce it's thickening power. Since discovering arrowroot I just don't have much use for cornstarch anymore.

I use it when the flour gravy or sauce is too thin - so can just sprinkle in a little arrowroot at the end when needed

Flour gravies are opaque, cornstarch transparent or translucent, depending on the liquid.

Go for whichever qualities you're looking for. There are no gravy police as long as you cook it long enough that it doesn't taste like wallpaper paste.

had a good layer of fat on the broth so flour >>> roux it is!

equal parts by volume flour and fat - augment the drippings with butter if you need to- then add the pork broth to get the consistency you want. IMHO the flour-based gravy is more traditional with what you describe.

I tend to use cornstarch for Chinese-style dishes, when I don't want extra flavors, and it's not really a gravy, more of a thick sauce.

cornstarch for Asian style too