Buying guide
Trivets and Pot Stands: Protecting Tables and Worktops
Cast iron, wood, cork, silicone or ceramic: choosing a trivet big and heat-resistant enough for a roasting tin or casserole.
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A trivet stops a hot pan, roasting tin or teapot marking the table or scorching a worktop. On Sunday it lets the roast come straight to the table.
Our shortlist
Shortlist in progress
We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
Browse current options and prices at the retailer. These are affiliate links: we may earn a commission, at no cost to you (disclosure).
Materials
| Material | Heat resistance | Notes |
|---|---|---|
| Cast iron | Very high | Traditional; can scratch surfaces without feet |
| Ceramic tile | High | Decorative; cork backing protects the table |
| Silicone | High (check rating) | Flexible, also works as a pot grabber |
| Wood | Moderate | Fine for teapots and serving dishes; can scorch under very hot pans |
| Cork | Moderate | Light and cheap; protects from warm dishes |
What to check
- Size: big enough for your largest roasting tin or casserole.
- Feet or backing that will not scratch the table.
- Heat rating for pans straight from the oven.
Bring a roast lamb straight to the table on one, with gravy in a warm gravy boat.
Frequently asked questions
Do I need a trivet on a stone worktop?
It is wise. Quartz worktops can be marked by heat, and even granite can crack from a sudden temperature shock.
Which trivet is best for a hot roasting tin?
Cast iron, ceramic or a heat-rated silicone mat, large enough for the whole base of the tin.
Can a wooden trivet take a pan straight from the oven?
Not always: very hot pans can scorch wood. Use cast iron, ceramic or silicone for pans straight from the oven.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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