Most dictionaries define a trivet as a decorative pierced-metal or wire stand that is used as a base for hot kettles, skillets, and pots. The three or more legs on the trivet are there to keep it from directly transferring the heat of the object on top of it to the surface it is designed to protect.
But tile trivets are also favorites of kitchen collectors. Tile trivets have insulating properties that metal trivets do not (thus they don't need legs), which is why some people like to place decorative ceramic squares rather than dark ironwork on their dinner tables before supper is served.
Everyone from the Homer Laughlin Company to Pfaltzgraff made tile trivets. The former’s Fiesta trivets are brightly colored discs that match the Fiesta family of teapots, dinnerware, and other objects. Pfaltzgraff produced trivets with patterns that recalled its early salt-glazed stoneware; other trivets were more pictorial or featured friendly floral patterns...
Makers of fine china and porcelain also made trivets, from Wedgwood to Rosenthal to Limoges. These trivets often had raised edges to frame the bottoms of whatever was placed upon them. Some were beautifully hand-painted and glazed while others were decorated using equally eye-catching transferware techniques. There were also majolica style trivets designed to nest within wrought iron or metal bases.
Metal trivets, of course, have legions of fans. In the 19th century, it was not uncommon to make a trivet out of a horseshoe, sometimes with a solid piece of decorated metal inside the shoe’s arc. Wire was used when relatively light objects such as coffee pots or small pots needed a stand, but cast iron was employed for heavier loads.
Many antique cast-iron trivets have long handles since they were used in fireplaces—often such trivets have a hole or holes at their ends where long-gone wooden handles were once attached. Some 19th-century trivets designed for use around a hearth have upright pieces that were designed to support pan handles, which tipped upward for the convenience of the cook.
Hearts, spokes, scrollwork, and star designs set within circular trivets were hugely popular, as were trivets that resembled lacy doilies. Such trivets often have short handles on them, which makes them easy to position and move without touching the part of the trivet that has absorbed the most amount of heat. Handles also give collectors of kitchenware an easy way to hang a decorative trivet on a wall when it is not in use.
Those who cook with and collect Griswold skillets often seek out a rugged Griswold trivet designed for the skillet’s diameter. Griswold also made (and continues to make) trivets for it oblong or rectangular roasting pans.
One final category of trivet worth mentioning is the electric trivet, which was popular in the 1950s. Paragon was one of many companies that made electric trivets, which were designed to support a pot that had just been removed from a stove, and then keep it warm thanks to the small hot plate at the trivet’s center.
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