A little room underneath
The tree-ring trivet lifts food above the bottom of the pot, leaving room for steam and smoke to circulate. It also supports a roast or serves as a trivet at the table
Cookware: Lennox Hastie Fire Oven Set
Time: As needed.
Frequency: Whenever you steam, smoke, roast or serve.
Ingredients
Trivet
Pot
Food
Β
Method
Place the trivet inside the cold pot with its feet down.
For steaming, add water below the rings, leaving space between the water and the food. Arrange the food on the trivet and put the lid on.
For smoking, place wood chips beneath the trivet and food on top. We recommend a layer of tin foil under the chips. Fit the lid and heat gently until the chips smoulder.
For roasting, rest the food on the trivet. It will sit above the juices that collect underneath.
After cooking, let the trivet cool, then wash it, brushing between the rings. Dry thoroughly and rub on a little Ironclad Balm or cooking oil. Wipe again until it looks almost dry.
The trivet can also sit beneath the hot pot or skillet at the table. If you have used it inside the pot, let it cool before using it this way.
Good to Know
The trivetβs shape follows the growth rings of a tree. The spaces between those rings are carefully considered too. They let steam and smoke rise beneath the food, while the feet hold it above the water, wood chips or roasting juices.
That space is useful in different ways. Dumplings can steam above the water, food can take on smoke from the chips below, and a roast can sit clear of its juices.
Give dumplings a little room between them so the steam can reach around each one. With a roast, allow for the height of the trivet as well as the food. Try the lid before heating to see that everything fits comfortably.
If the trivet has been cooking inside the pot, leave it there to cool until it is safe to handle. It holds heat too.
When washing, work the brush between the rings, where food and oil can gather. Dry those spaces carefully before putting it away.
