Title: Excellent idea, poor execution
Product review: If you're going to dutch oven cook, one must consider the lost heat from the lid. Then, one must purchase a divet to utilize said lost heat from the lid with a cast iron skillet.Waking up to fresh biscuits in the dutch oven, with bacon and eggs cooking on top of the oven is pretty much the best thing ever at 8000 feet in the Sierras.The problem with this approach is this divet has a cheap, aluminum (pronounced al-um-min-i-um) rivet that will fail as soon as you turn your back on it. Leaving you with no means to capture said lost heat with your cast iron skillet. And raw eggs and raw bacon.A cheap fix is a #10 machine screw, a washer and two nuts, but you shouldn't have to. The manufacturer should do it for you. Or use a steel rivet.
Would you say this review depicts the product in a flattering or unflattering light?
