Do any of you use a meat trivet in your dutch ovens? If so, which one do you use? I first thought I would just get a Lodge meat trivet, but now am considering an LC enamled coated one. I am thinking that the enameled coating would make it easier to wash and maintain.
But an enameled one would clean up nice,
Wow, I may have to go back to my idea of a bare cast iron trivet. Those LC ones are way too expensive and may be to big for my dutch oven. It says they are 9 inches. The inside of my lodge bare cast iron DO measures only 8 inches.
I search around and see if anyone besides LC makes enameld cast iron meat trivets. I did notice that LC had some oblong meat trivets that might be nice for oval shaped pots. Butr in looking at the LC trivets, they don't really looked designed well to fit inside a pot. The feet look like they stick out wider than the circumferance of the trivet. Doesn't seem like it would fit in the pot very well.
Excellent topic, and it applies to slow cookers as well. The obvious dilema is to braise and not steam or boil. A recent America's Test Kitchen used an inverted HD aluminum foil pan to keep a beef brisket above the liquid in a slow cooker with great results. The water and other 212 degree liquids boil away and leave the stuff of love fats to mingle with the onions and whatever else of your choice lives below. I think I will patent a "flavor lovers platform" for dutch ovens and slow cookers. ; )
>A recent America's Test Kitchen used an inverted HD aluminum foil pan to keep a beef brisket above the liquid in a slow cooker with great results.<
I saw a cook do the same with aluminum wadded up into balls and but in the bottom of the pot.
I think it would be a great idea for you to design trivets for dutch ovens and crock pots.:o)