Charring tomatillos — pan, broiler, or open flame?

I tested all three methods over the course of two months with the same recipe. Open flame directly on the gas burner: deepest char, most smoke, but hardest to control. You get uneven charring and occasional burning. Best flavor when done right; inconsistent. Broiler: most consistent results. Set on high, four inches from the element, eight minutes per side. Even color, predictable smokiness. Best for batches of any size. Dry cast iron pan: fastest but generates a lot of splattering moisture. Good char on the contact side only, so you have to flip multiple times. Fine for small batches when you need to be quick. Verdict: broiler for any serious quantity, open flame for when you want maximum char and do not mind the variability.