Cast iron’s heat transfer is quite poor. It’s about 1/5 of aluminum and 1/10 of copper. You can test this yourself if you have a laser thermometer. Heat the pan for a bit and then scan the pans surface with the thermometer. You’ll see a fair amount of variation.
I think people understand this property and rotate the pan to get an even hest distribution. Any case … Could be wrong, but I looked up the heat transfer coefficient and its a fraction of copper and aluminum. On the other hand, it’s really good at staying hot once it gets hot.
Cast iron’s heat transfer is quite poor. It’s about 1/5 of aluminum and 1/10 of copper. You can test this yourself if you have a laser thermometer. Heat the pan for a bit and then scan the pans surface with the thermometer. You’ll see a fair amount of variation.
That would mean it wouldn’t be suitable for cooking. Proper cast iron spread out heat very well, that why it is used.
I think people understand this property and rotate the pan to get an even hest distribution. Any case … Could be wrong, but I looked up the heat transfer coefficient and its a fraction of copper and aluminum. On the other hand, it’s really good at staying hot once it gets hot.
Here’s a thorough answer on an engineering stack exchange.