Trivet use

[Wes Auman]

Hi All,
   I have a question about trivet use in cast iron roasters and dutch ovens. I anyone wants to tell me how they use theirs I would like to hear so I know for myself. Thanks In Advance, Wes

[Duke Gilleland]

I wrap mine in foil and use it under the turkey. It is used under a cut of meat such as a roast [smiley=thumbsup.gif]

[Wes Auman]

Thank You Duke,
  I thought the same but was questioned as to why I thought so. A friend thought they were just for use under the pan to protect the counter top. I said I would ask on here, so I did!

[Bob Henrick]

Hi All,
   I have a question about trivet use in cast iron roasters and dutch ovens. I anyone wants to tell me how they use theirs I would like to hear so I know for myself. Thanks In Advance, Wes

Wes, it is my understanding that the trivet goes under the roast. This works to keep the meat off the bottom of the DO etc and therefore the highest/hottest area. It serves to keep the meat from scorching or charring.

[Chuck Fredrickson]

That's my understanding as well, however, I do not believe I've ever used the trivet in all the cooking I've done in my DO. Possibly once, years ago, when I was trying to figure it out. What I figured out was that it only got in the way more than not and really served no discernible purpose.

~chuck

[Albert Hutchison]

It also comes in handy when canning , keeps the jars off the bottom of the DO.

[C. Perry Rapier]

That's my understanding as well, however, I do not believe I've ever used the trivet in all the cooking I've done in my DO. Possibly once, years ago, when I was trying to figure it out. What I figured out was that it only got in the way more than not and really served no discernible purpose.

~chuck

I have got a lot of trivets and I like them and I think they look good. The number thirteen and number twelve griswold trivets cost a good bit in fact and none of them are cheap. As far as having a practical use, I agree whole heartedly with Chuck here. I have used them and not used them. I think they are mostly something else they made to sell you to make more money. And if you put your roast or whatever on the bottom of the dutch oven or oval roaster, as long as you have water/liquid in it, it is not going to burn or scorch. And the trivets are a pain to clean after you have used them. So I l say leave the trivet hanging on the wall and cook without it.  ;)

[Ken Davis]

I can see where a trivet would help if you're dry roasting.

[Bob Henrick]

Ken, have you ever dry roasted in a DO? that is an interesting proposition IMO, would one do something like roast beef, or something else? I have done dry roasting on my ceramic grill (my preference) and I have done them on a roasting rack in the oven. Never done one in a DO though.

[Ken Davis]

I've done small (about 2 lbs or so) beef, pork and venison roasts in a couple of COs, with charcoal both top and bottom. I've done it both dry and with added liquid. The dry method sometimes leaves the DO a bit harder to clean but I've learned to lower the heat to compensate. Cleaning sometimes requires boiling to get the really stubborn stuff, but I really like the flavor as opposed to "stewing".

[Wes Auman]

I appreciate all the input. Now I have a few ways to use ( or display as the case may be ) trivets. Keep the comments coming.Thanks Again,  Wes

[Dwayne Henson]

We use ours to keep the roast, chicken, etc.  out of its own fats. Outdoors you can place a trivet under a pan of biscuits to keep the bottoms from burning, we've used ours to place a hot DO on.

[Tom Penkava]

Trivet keeps the meat out of the liquid.
Correct amount of liquid is just to the bottom of the trivet.
Correct amount of heat will steam the liquid, rising to condense on the lid, driping down to self baste the meat.
You can also use vegtibles, cellery/carrots/onions, instead to lay the meat on.
I use beer for beef, 7-up for hams.  sometimes creme of mushroom soop for the liquid for a briskit on the vegies.
Depending on depth & size of DO/CO, 1/2 to 3/4 hour before meat is done, add your vegitables to top of meat and add a little more top heat have everything in one CO.
Remember to start your dinner roll dough rising first, then 30 to 45 minutes before meat is done, pinch off dough, place in CO, set on coals and everything should be done at same time.

[Jeff Parsons]

I like to trivet-ize a roast with a bed of onions, onions and bell pepper and celery and garlic on top of the roast (also pepper and other seasonings), and when the roast is done and out, a motorboat (immersion blender) will make a fine gravy out of the pan juices and vegetables. Sometimes a fat separator will really help the gravy.