So I'm making a chicken stew (stifado) and I lightly dusted my chicken pieces with flour and then seared them in my creuset to develop a fond. The problem I have here and many times when I sear things in any pot really is that I always get a hot spot that burns. And I mean it burns black. I can't figure out what's happening, I have a lovely gas stove that seemingly gives even heat I think and I'm using a creuset. Why do I get a black spot? I had to take out the chicken, scrape off the black, and then let the pot cool down so that I could clean the pot. Why is this happening and how can i prevent it?