I always use my pressure canner to autoclave all tools and containers that I use for yeast handling. I reuse a lot of yeast, and might keep it around for 5 or 6 generations. As such, I try pretty hard to ensure that the washing and handling steps are as sterile as I can.
But, then I pressure can 3 gallons of starter wort, and 3 gallons of water, and even a few empty jars (with a teaspoon water in them) at a time as well. That way I have room temperature, sterile starter wort, water, and washing containers available at all times. I just open a jar, flame the lip and pour.
I generally keep my flasks sealed inside the autoclave pre-sterilized.
This keeps the starter making process short and sweet. Since, starters generally get made on a weeknight...having everything all ready is very convenient:
1. Remove flask from canner.
2. Open jar of wort, flame, pour into flask.
3. Place on stirplate, add yeast.
5 minutes of work, done.