Heat distribution in cast iron & various pans

I love my cast iron, it’s so shiny I can use it as a mirror.

But they are by far, not the best pan. Durable? Abso-bloody-lutely. But what this image does not mention is the heat stored in the pan and for how long it can remain within it. Cast iron in this instance is the best for this specific situation whereas other pans will cool down significantly faster once off the heat.

I wanted to share this just so people understand that the size of your burners, the shape, how close it is to the pan, the placement. It all matters when using a cast iron pan on the stove as incorrectly doing so over a period of time can cause certain hotspots and potentially weaken the pan, even worse, could crack the pan.

Using a cast iron griddle over two burners amplifies the risk even further. Let alone a thin based cast iron casserole dish.

Idk, I was about to argue with a guy in the comments on a post about heat distribution but thought I’d just post this to show everyone hahah