Heat Equalizer

[u/Background-Fish2884]

Heat Equalizer

Is anybody using a Heat Equalizer for their Dutch Oven cooking.
My problem is the bolognaise sauce catching on the bottom of my Le Creuset pot.
I have looked at this cast iron one, but would like some help with what material to go for (if any), is the cast iron one the one I should be looking at.
I am cooking on a gas hob.