P.Aitken wrote:
> 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.

You and Duh'Wayne have the same daddy... idjit genes.