[olddogrib]

I like cast iron cookware, but usually I'm using it camping or at the deer shack. I've got Coleman propane and white gas stoves but the burners are small enough to cause "hot spots" and scorching at the center. Anybody had experience using cast iron in conjunction with commercially available "heat diffusers" that lay between the burner and pan and distribute the flame over a wider area? They're available in aluminum(cheap), cast iron (more expensive), and copper (the best conductor, but be prepared to slap leather!) Do they work well enough to invest in one?

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"Wakan Tanka
Wakan Tanka
Pilamaya
Wichoni heh"

 

[DanaC]

Both copper and aluminum are better heat conductors than iron. I'd go with the aluminum.

Update, did a little research. Forget the thin stuff; I'd go with something like this-

http://www.amazon.com/Kuhn-Rikon-En...8&qid=1398563443&sr=8-18&keywords=flame+tamer

Not cheap at $40.

 

[Short Draw]

I use high output stoves in my outdoor kitchen and use diffusers.
What I did was cut 6 inch, 7 inch and 8 inch circles out of 1/4 mild steel.
This will let me simmer without burning.
Cost was 8 dollars apiece at the local welding shop.

Erich

 

[DanaC]

I've used carbon steel as a diffuser too (we throw away a lot of scrap from laser cutting at work.) Carbon steel is a so-so heat diffuser/conductor. Better than stainless but not even as good as iron. This site has a ----lengthy--- discussion of pan types and materials, there's a chart of relative conductivity.

http://forums.egullet.org/topic/25717-understanding-stovetop-cookware/