Hotspots with thick carbon steel on electric range, tips?
I just recently purchased two awesome DeBruyer carbonne plus pans. I've got the initial season going (upside down in a 450F oven with bacon grease, followed by rendering a few pounds of pork fat in both).
I'm a renter and gas just isn't big in my city for some reason. It's a decent electric range (flat), that I've been surprisingly happy with until now.
The problem is hot spots. I'm surprised, as they are so thick/heavy. I figured they would have been better at smoothing them out. I don't seem to notice them in my (thicker) cast iron pan. My one teflon pan is never used on high heat so I've not noticed.
Perhaps it's a high heat thing? I'm using them to sear and I'm finding the off-center hotspot giving me variable results.
The only thing I've found to be useful is to move the pan so it's not entirely on the burer (shifting the hotspot), but it's not ideal as then part of the pan isn't get heat.
Perfectly flat stoves need perfectly flat pans. Otherwise a tenth of a millimeter of air space (thickness of a sheet of paper) leads to rotten heat transfer and hot spots on the good contact areas. It's the main reason I cannot stand smoothtop electrics. And of course the heat differential causes more warping which causes... yeah.
Put your pan on the stove, try to slide a thin piece of paper under the edge all the way around. Bang on the high/low spots gently. Not much else you can do.