Michael Horowitz wrote:

> Assume all skillets are properly seasoned.
>
> I have a collection of cast iron skillets ranging in size from ~9" to
> ~24".
>
> Thinking I was going to duplicate the flat surface resturants use for
> hamburgers, pancakes, almost everything, I took down the 24" dropped
> some butter in the center and turned the heat on med-low. Then I began
> the think about the heat distribution.
>
> Obviously the flame (gas stove) doesn't evenly cover the bottom of
> the skillet. If I turn the stove to high, the part of the skillet over
> the flame will get very hot (and hurt the seasoning) before the other
> parts of the skillet get warm. So, there must be a process to get the
> skillet uniformly hot and not burn the seasoning or clarify the
> butter.
>
> I'm thinking the process might be : cold skillet placed over med. low
> heat until the heat has spread uniformly over the skillet. Add butter
> or oil, begin saute or whatever.
>
> Anyone have a process they'd care to share? - Mike
>

The problem is inherent with cast iron - it is a relatively poor
conductor of heat. Other than oven heating, I cannot think of a solution.

Peter Aitken