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what do you set your hot cast iron cookware on?

I set a hot cast iron cookware on a metal trivet with feet and it got not only the trivet very hot but the little feet it sets on. I was afraid it would burn spots on my wood table.
What do you all set your hot cast iron on when you remove it from oven or stove?

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  1. Yeah, scary. I set mine on *two* very thick cloth squares. I have a few that are filled with some kind of "seeds" or something. Extra insulated.

    1. Cast iron on metal is never a good idea. Take a cue from the fajita servers at Mexican restaurants - use a wood or other non-conducting trivet. The thicker, the better.

      1. 12 inch ceramic floor tiles that were leftover from a remodeling job.

        1 Reply
        1. re: PBSF

          That's what i do too. I bought felt discs I stuck on the bottom so they don't scratch the table.

        2. I have a thick butcher-block style bread board that I use. It's probably at least an inch thick (or more). So it's plenty of insulation and keeps the pan higher off the surface. I also have a silicone "sleeve" that fits over the handle so I can move it around once it's out of the oven without finding a mitt each time.

          Like this one:


          It was a gift, I wouldn't have thought of it myself, but I now use it every time I use the skillet. It's also a good reminder once the skillet is empty that it's probably still way too hot to pick up by the handle! (Mine's bright red)

          1. I don't usually put my cast iron cookware on a wood table per sa, but I do use a bamboo trivet for my cast iron to sit on my countertop. Bamboo is a heat insulator and mine is fairly cheap ($1-2). I won't cry about it if the bamboo trivet get damaged and so far it has not.

            1. I guess my trivets get hot too, but since I am usually setting these out on a granite counter top, or a butcher block table, I have never worried about it. For the dining room table, I keep some thick straw placemats around, just for this purpose. You can buy them at any cheap discount store. I put the mat directly on the tablecloth, or, if no tablecloth, I use a soft towel under the mat and put the pot on the mat. The mats can even be washed in the sink, and I have had some for nearly twenty years. I use these placemats for any hot item that has to go on the table, not just cast iron. Their full size is very useful for things like lasagna pans and hot, large family style serving platters.

              1. Plain ol' thick cork trivets (I have them in round and oval shapes). Not decorative, but very effective. I think I got mine at BedBath&Beyond and the older ones at Linens & Things. If they get dark scorch marks on them over time, they're cheap enough to replace if wanted (I think a set of 3 was something like $7?? definitely less than $10).

                7 Replies
                1. re: dessert_diva

                  I have a cork trivet, but just figured the pot would scorch it. The same for wood. Maybe I could buy some cheap wood cutting boards for a large pot and just live with the scorched cork trivets or just replace them. If I could find some bamboo trivets I will try those. Don't know what I will do with the metal trivet that I baught. Not only does it get hot, it is very slick for the pot to set on.
                  What are metal trivets for? I see them everywhere. Are they just for looks? I have considered the ceramic tiles. They are easy to find in the home improvement stores. But I would need to back it with something so it wouldn' t scratch my tables and counter tops.
                  I have cooked with cast iron all my life, but have never removed them from the stove top until cool. But if I wanted to serve in one (such as my new le creauset that I intend to buy) I would need something to set it on.
                  I guess I will be giving my new metal trivet away, unless Bed Bath and Beyond will let me swap it for some other kind. I don't think I still have the sales receipt or tags.

                  1. re: dixiegal

                    You figured correctly, a hot pot will scorch cork trivets--I've done it. But I figure the trivets are relatively cheap and eventually they begin to crumble on the edges anyway so what's a little scorching between friends?

                    1. re: janniecooks

                      I think the scorch factor depends a lot of the quality of the cork trivet, but even so, IMHO it's simply a cosmetic thing. I've never, in the 25 or so years of using cork trivets, had one crumble on the edges though. Maybe I've just been lucky?

                      When my daughter moved to her apartment she snagged a couple of my older (several years) cork trivets and when I went to get replacements at BB&B I saw that the ones they now sell are about 1/3 thicker and have a layer of something (rubber?) in the center whereas all my older ones are just plain cork. But even the old thinner plain-cork $7-for-three ones never crumbled - maybe because I didn't get them wet??

                      1. re: dessert_diva

                        Could be; inevitably I spill so trying to keep the cork trivets clean may be contributing to the crumbling!

                    2. re: dixiegal

                      A metal trivet is fine for a ceramic or glass casserole/baking dish or other non-conducting material, but putting metal-to-metal with cast iron (which retains a ton of heat) is just creating an extension of the cast iron.

                      1. re: ferret

                        It might be dangerous to put a glass baking dish on a cold metal trivet - see the threads about shattering pyrex bakeware..

                    3. re: dessert_diva

                      Another vote for cork trivets - I buy a stash of them in Ikea for not very much at all. And I don't mind the odd patch of scorching - makes them look loved!