Originally Posted by aravenel
Definitionally, any uneven heat comes from not heating a pan across its full surface--if you could heat all of a pan at the same time, it wouldn't be uneven, no matter what the pan was made of. A pan that heats evenly will distribute the heat through the full surface of the pan.
All this said, I love my cast iron, use it all the time, and it is great for searing. But I do recognize that it's very uneven. Take the cast iron and heat it over the same flame as my all-clad, and the all-clad will heat evenly every time, while the cast iron gets a hot spot in the middle and is cold around the edges.
I'll concede much of what you say, my Mauviel's are impeccable, but all the same I can only hope my grandkid's grandkids use my Hackman, I adore that pan.
Try heating a cast iron on an electric surface... you'll see its very even. On gas its a harder sell, but again, that Hackman is so thick you'll not see that level of unevenness. A chef I knew suggested heating a cast iron in the oven and then using it.