My stovetop cooking, don’t ask why, occurs in a 2-inch deep skillet much wider than the stove’s largest heating element. To evenly heat something thick, such as porridge or stew, I have explored various patterns of intermittent mixing with a spatula.
Here is a schematic of my current method, which at each stir takes two or more laps around the skillet. Each arced stroke, beginning with 1, 2, 3 and 4 as indicated, begins at the edge of the skillet and is meant to bring less-heated food to the middle.
I have forgone strokes that go directly from edge to middle as they seem to push each previous stroke’s result back to the edge.
Are there other effective stirring patterns for oversized skillets?
Internet search results in effect just say “stir, stir stir” but not how. This question also relates to stirring a tall oversized pot, which also brings vertical stirring into play.