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I really hate it how everything is made by someone else now. You can never get consistent quality.
However, it is very uneven, you may find one part of your meat is browning faster than other parts.
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.
How long will one of my cast iron pans need in the circulator to achieve an even searing temp?