Lodgecastiron

The ridges on this trivet hold my roast chicken perfectly off the pan, so the skin gets crispy all around. It's already seasoned and ready to go, which saved me the step of treating it first. My gravy collected underneath without any sticking.

I was worried about burnt bottoms on my roast, but this trivet lifts the meat perfectly so it cooks evenly without scorching. It’s already seasoned, which saved me time, and the cast iron feels solid and well-made.

This little rack fits perfectly into my cast iron skillet and keeps chicken thighs from sitting in their own fat, so the skin actually gets crispy. Nice that it came pre-seasoned too—I didn't have to mess with any oil treatment before using it.

I was worried about my roasts sticking, but the pre-seasoned surface released a pork shoulder perfectly on the first use. It's sturdy enough to hold a heavy Dutch oven too, which was a pleasant surprise.

The ridges on this trivet are perfectly spaced to keep a roast chicken elevated so the skin crisps all around. It's heavy and sturdy enough that it doesn't slide around on my countertop.

I love that this trivet is already seasoned—I used it right out of the box to roast a chicken, and the meat lifted perfectly off the pan, no sticking at all. It's heavy and sturdy, exactly what I needed for even heat distribution.

I was worried it would be too small for my large roast, but it held everything up nicely and the juices just flowed right off. The preseasoning is a huge plus; I didn't have to do anything before using it.

Finally, a trivet that actually keeps my bread from burning on the bottom while it bakes. The iron is seasoned nicely, so nothing stuck to it even without oiling it first. It's the perfect size for a standard loaf pan.

I was worried about my roast sticking to the pan, but this cast iron rack lifts it perfectly while letting the heat circulate underneath. The seasoning holds up well even after a few uses.

Finally, a trivet that actually lets air circulate under my roast—the raised ridges kept the bottom from getting soggy. I used it for a whole chicken and was surprised how evenly the heat distributed. It's already seasoned, so I just threw it straight into the oven without any prep.