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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: olddogrib on April 25, 2014, 04:52:00 PM
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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. 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?
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Cast iron or copper would be my choices. I use both at home on my stove. Being that it is an electric stove, regulating heat on pots and pans is very difficult, and the diffusers work very well. In a camping application, I think they would be helpful as well.
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Used to use a heat diffuser on backpack stove. It was white gas and was like cooking with a blow touch. We made our own diffusers from thin alum that was procured from aircraft plant. The inside was asbestos insulation from Navy shipyard.
Point is they worked very well when trying to cook rather than just boil water.