Reddit reviews Lodge L8DOT3 Cast Iron Meat Rack/Trivet, Pre-Seasoned, 8-inch

We found 5 Reddit comments about Lodge L8DOT3 Cast Iron Meat Rack/Trivet, Pre-Seasoned, 8-inch. Here are the top ones, ranked by their Reddit score.

8-inch preseasoned cast-iron meat rack/trivet designed for all Lodge Dutch ovens 4 quarts or largerRaises meats, pies, and other foods off pan bottom to prevent scorchingUnparalleled in heat retention and even heatingEasy care: hand wash, dry, rub with cooking oilMade in the USA

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5 Reddit comments about Lodge L8DOT3 Cast Iron Meat Rack/Trivet, Pre-Seasoned, 8-inch:

u/muhaski · 4 pointsr/castiron

Well he's talking about roasting and you're talking about braising, which are two totally different things. I braise in my dutch oven, but rarely roast. Braising is low and slow, simmering in a liquid. Roasting is typically dry heat and cooked at a higher temperature and a faster rate than braising. Braising does better with meats with a lot of connective tissues (short ribs, chuck roast, pork shoulder). Roasting is typically for leaner meats like chicken breast, sirloin, and tenderloin. If you do want to roast in your dutch oven I recommend buying a trivet that fits your DO. It will keep your roast out of the liquid that accumulates.

u/CastIronKid · 2 pointsr/castiron

Here are a few suggestions:

I don't know what size your oven is, but guessing it's a DO10, you'd probably need 30 or fewer coals to get to 500 degrees. It looks like you're cooking inside a BBQ grill, which would likely focus the heat and be pretty efficient compared to a camp oven outside, so probably even less than 30 coals would work. Lodge has a handy coal/temp chart for camping Dutch ovens, so you might need to adjust for non-camping ovens, but it's a good start.
As Zaggie said, coal placement is important when baking. You could do a ring a few inches away from the bottom of your oven, and you could also move about two thirds of your coals to the top of your oven on the lid. Camping Dutch ovens have flatter lids and a special lip for holding coals and ash on the lid, so it'll be a little tricky with your non-camping oven. You could also consider a riser like this for your oven.
Since the bread is in direct contact with the bottom of the oven, you might consider a trivet in addition to fewer bottom coals. This would go between your bread and the oven and help the bread to heat more evenly.

u/solbrothers · 1 pointr/castiron

https://www.amazon.com/DeBuyer-Mineral-Element-Crepe-11-8-Inch/dp/B00462QP3O

http://www.ebay.com/itm/VINTAGE-WAGNER-WARE-CAST-IRON-CORN-BREAD-PAN-MOLD-034-C-034-/250970172142

http://www.ebay.com/itm/Vintage-Wagner-Ware-No-1101-Cast-Iron-Bacon-Egg-Breakfast-Skillet-Ex-Cond-/292080507123

https://www.amazon.com/Lodge-L8DOT3-Trivet-Pre-Seasoned-8-inch/dp/B00063RXKQ/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1492533826&amp;sr=1-1&amp;refinements=p_n_feature_keywords_browse-bin%3A2845534011

The crepe pan is for crepes and pancakes. The corn cob pans are for corn bread. The breakfast pan is for bacon and eggs. The trivet is for keeping meat off the bottom of a dutch oven. You put the trivet in the pot and then put the meat on top of it.

u/Number1AbeLincolnFan · 1 pointr/Breadit

I use the Lodge meat rack with a piece of parchment paper over it.

https://www.amazon.com/Lodge-L8DOT3-Trivet-Pre-Seasoned-8-inch/dp/B00063RXKQ

u/Yuthinasia666 · 1 pointr/whatisthisthing

Might be cast iron meat trivet.

https://www.amazon.com/Lodge-L8DOT3-Trivet-Pre-Seasoned-8-inch/dp/B00063RXKQ/ref=asc_df_B00063RXKQ/

I use these on the bottom of my dutch oven. The shape you have is hexagonal, though, so I'm iffy on my answer.