Usually, my cooking is pretty simple(like just boiling water ) but last weekend, camping with a friend, I made bacon and then omelettes in a teflon coated aluminum fry pan. No matter how I adjusted the heat, the food right above the gas flame burned - the omelette's stuck and the bacon was crispy in the middle and not-so-done on the ends!!

Now, I love this pan because it's very light and has a collapsible handle for easy packing - but the heat transfer across the bottom of the pan is really awful!!

I know a heavier pan, like cast iron, or just heavier with a better conductor along the bottom(like the old Revereware) would be better but I haven't found anything without a fixed long handle - and those handles are hard to deal with in tiny cupboards.

So, has anyone heard of some kind of accessory? - l'm thinking of a round disk about the size of the bottom of the pan that would disburse the heat to a bigger area.

Am I crazy?? Would something like that work? Maybe I could find a burner lid from an old wood stove . . . .

You're not crazy Anne. Years ago, back in the day of backpacking stoves, I used a heat disperser between the flame and the bottom of my aluminum pans. It was basically a metal disc (about 5" in diameter) full of holes. Worked well.

Here's one, doesn't have holes but it's the same principle: Scorch Buster

...or this.

As usual, you guys came thru!!! I searched through probably 8 pages of Google listings for heat disbursement kitchen thingees (tried lots of different search terms) without finding anything close.

Anne,

It's a heat diffuser and it evenly distributes heat. Look up disbursement, it means something different.

make sure you read the fine print and STORE THE PAPER WORK with the difuser. They are to be used in specific ways. Over heat them and you will burn down your trailer.

My sis caught our kitchen on fire with one of those.

I think they have them at Bed Bath and Beyond and I see them sometimes on the wall in the kitchen gadget section of stores.