They’re both heat protectors, but they’re used a bit differently:

• Hot pads/pot holders: Usually soft (cotton) or flexible (silicone) squares you can grip hot handles with. They can double as a small surface protector for dishes.
• Trivets/hot plates: Typically rigid mats or stands (silicone, cork, bamboo/wood, or metal) designed to sit under hot pots, pans, and serving dishes on your table or countertop.

If you’re carrying or grabbing cookware, a hot pad is handy. If you’re protecting your table during serving, a trivet is the go-to. Check the heat rating and thickness, and place on a dry, flat surface for best protection.

You’ll most often see it called a trivet or a hot pad. A few other common terms:

• Trivet: A heat-resistant stand or mat used under hot dishes on tables or counters.
• Hot pad: A flexible mat that protects surfaces and can sometimes be used to handle cookware.
• Pot holder: Typically padded fabric for gripping, but it can double as a small surface protector.
• Table protector/heat-resistant mat: General terms for larger or decorative options.

Names vary by style and material, but the goal is the same: provide a heat-safe buffer between your cookware and your surface.

For hot dishes or cookware, place a heat-resistant trivet or hot pad beneath them. Good choices include:

• Silicone: Grippy, flexible, and typically high heat tolerance.
• Cork or wood: Lightweight and insulative for tabletop protection.
• Metal trivets: Sturdy stands that elevate hot cookware.

If you’re using an electric hot plate, consult the appliance manual first. If a barrier is recommended, use a thick, heat-rated trivet or mat that covers the footprint without blocking vents. Always place on a stable, heat-safe surface and avoid non-heat-resistant placemats. Heat ratings and thickness can vary, so checking product details can help.

It depends on how you use them. Here’s a quick guide:

• Silicone: Often handles higher temps, offers non-slip grip, easy to rinse or wash.
• Cotton/quilted fabric: Comfortable for grabbing lids and handles; good everyday protection; machine-washable on many styles.
• Cork: Lightweight, naturally insulative for tables; best as a trivet, not for gripping pans.
• Wood/bamboo: Attractive, sturdy surface protection; wipe clean; typically for serving.
• Metal trivets: Durable and raised; consider ones with feet to protect finishes.

Thickness matters as much as material. For very hot cookware (like cast iron right from the oven), a thicker, higher heat-rated pad or a raised trivet is a practical choice.

Cleaning varies by material, so check the care label first:

• Silicone: Rinse with warm, soapy water. Many can go on the top rack of the dishwasher if labeled dishwasher-safe.
• Cotton/fabric: Shake off crumbs, spot clean, or machine wash on gentle if permitted. Air dry to help maintain shape.
• Cork: Wipe with a damp cloth and mild soap. Avoid soaking or dishwashers to prevent swelling.
• Wood/bamboo: Wipe clean and dry promptly. Keep out of prolonged moisture.
• Metal trivets: Wipe and dry thoroughly. If coated, avoid abrasive scrubbers.

Let items cool before cleaning and store them fully dry to help maintain longevity.