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does anyone use a trivet inside there dutch ovens for baked goods
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3 Posts
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August 18, 2013 – 10:24 am
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i don’t see it mentioned, wouldn’t it help things from being burnt so much or is it just me  :turtle:

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August 18, 2013 – 1:51 pm
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Although not a DO, I have a slow cooker that came with a trivet, which allows me to put baking pans inside without the bottom touching directly on the hot coil. Little cheesecakes work very well in that situation. I’ve never seen a trivet in a dutch oven.

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August 18, 2013 – 3:45 pm
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I use a trivet if I’m doing a chicken or something similar I don’t want resting on the bottom. To keep cakes and such from burning I use a tripod to suspend the DO over the heat.

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August 18, 2013 – 3:55 pm
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I use a DO a lot and yes I use a trivet while baking bread. I don’t place the bread directly on the trivet, I use a small round cookie sheet or bread pan inside the DO. I have used trivets for things such as roasts or whole chickens. While a trivet is not a ‘necessity’ that I would worry about. I typically do not use mine very often.

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August 19, 2013 – 11:06 am
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I was interested to see this post.  I had thought that a trivet would make cooking breads, etc a little easier so I actually found one just a couple of weeks ago and plan to try it out at the fall rally.  Glad to see that I am not the only one thinking along these lines.  I am still fairly new to DO cooking so I am always looking for tips and tricks to be successful!!!!

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August 19, 2013 – 1:20 pm
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Again, with my slow cooker and the heat centered at the bottom, I have also used rolled aluminum foil in the bottom of the pot as a heat diffuser. Can this be used on the Dutch Oven as well.  See, that’s why we need a D.O. cooking class!

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August 19, 2013 – 1:32 pm
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Last weekend I made cinnamon rolls and didn’t want them to burn on the bottom so I just grabbed 3 small rocks of equal height and put them under the pan.

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Matt O 2006 Skyline Nomad 27′ travel trailer.  Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.

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August 19, 2013 – 2:34 pm
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[quote author=Lone Lock link=topic=2679.msg25449#msg25449 date=1376933541]
Last weekend I made cinnamon rolls and didn’t want them to burn on the bottom so I just grabbed 3 small rocks of equal height and put them under the pan.

I’m glad I read this, I didn’t see the rocks.  It definitely worked well!

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August 19, 2013 – 3:45 pm
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Rocks are great! Antique as well.  ;D

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August 19, 2013 – 8:46 pm
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I’m just learning DO cooking too.  At the risk of sounding like a dumb ole country boy, I assume that the trivets are ceramic or metal.  I think all of our trivets are made of wood.  I smell hickory smoked biscuits.  😀

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August 20, 2013 – 10:10 am
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Jarhead,

I found one that is cast iron so I am hoping it works well.  I will have to let you know after I try it at the fall rally. 

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August 21, 2013 – 9:36 pm
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I’m looking forward to hearing about it Melinda.  I also normally charge a consultant fee for testing D.O. recipes, but I would be willing to waive that fee to help further your D.O. cooking prowess.  :chef:  :rofl:

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August 22, 2013 – 10:13 am
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I have several D.O. recipes to tryout at the rally so I will be glad for any input!!!

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August 23, 2013 – 4:40 pm
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I use a cake pan inside my DO for baked stuff. It sits above the bottom to avoid burning.

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