Are there any issues with heat conduction with cast aluminum? I know that I often burn things in regular aluminum outdoors cookwear because of the high conductivity. I do not seem to have problem with cats iron.
Not any more than any other type of cookware or bake ware.
The trick to not burning one's food is to know how to moderate the heat, cooking over flames will almost always end up with burnt food, the thicker the pan or skillet the longer it takes to heat it to cooking temps, once it reaches that temp either the heat source must be turned down, or the pan, skillet, or pot must be moved further away from the heat.
Most often I hear folks complain about the GI SS mess kits, or other thin metal cookware having burning or food sticking problems, and almost always it's because of too high a cooking temperature.
Aluminum is a great heat conductor, but it also displaces heat quickly, so, unlike stainless, and especially unlike Cast cookware the center of the pan will be sizzling while the edges may be cool, but, the thicker the cookware the less heat it displaces, so while cast aluminum will heat up quicker the cast iron, and it will cool quicker than cast iron, the difference is marginal, both will turn out the same quality of food at approx. the same rate of temperature, it just take a little experimentation.
And always try to cook with coals instead of open flames.
