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When and why use a Trivet?

 
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Rinngrizz
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Joined: 13 Mar 2012
Posts: 525
Location: Sioux Falls, SD

PostPosted: Wed Mar 25 15 2:33 am    Post subject: When and why use a Trivet? Reply with quote

not sure what the need for them would be if you have good seasoning on your DO.

Anybody have experience with them?? do I need one??? are the useful??? Whats the skinny on these things??
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Old Dave
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Joined: 04 Nov 2005
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Location: Coatesville, Indiana

PostPosted: Wed Mar 25 15 3:10 am    Post subject: Trivet in a Dutch Oven Reply with quote

I use a trivet in my camp ovens for the higher temp cooking and baking. It raises the product off of the bottom of the oven slightly and prevents scorching and burning of your product. Items like whole chicken and roasts and others that you are cooking without much liquid and higher temperatures benefit from this inexpensive option. I use it for all my baking.

Dave
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PaulOinMA
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PostPosted: Thu Mar 26 15 9:38 pm    Post subject: Reply with quote

I'll use it with a pot roast sometimes. Sometimes I forget. I brown the meat without the trivet. The trivet gives better liquid circulation around the roast for the braise.
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Rinngrizz
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PostPosted: Thu Mar 26 15 10:44 pm    Post subject: Reply with quote

thanks guys. I just have a little 5 dollar off coupon from a local lodge dealer. thought maybe I'd pick one up.
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TrailerBuilder
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PostPosted: Sun Mar 29 15 4:02 am    Post subject: Reply with quote

I have used one a couple times when cooking a roast but anymore I just toss the meat right on the bottom of the DO and let her cook.
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