Are there cast irons that distribute heat evenly? I eat 4 chicken thighs at a time so I have to use 12 inch. The problem is the chicken thighs brown unevenly, some are crispy golden while the others start to get burnt.

Are there cast irons or some cast iron hybrids that distribute heat evenly to brown separate pieces of meat evenly?

Or its not possible with this alloy due to its intrinsic property of bad heat conduction?