Le Creuset Enameled Cast-Iron 2 Quart Pate Terrine, Oyster
Product Description
Long appreciated as both a cooking and serving dish, the terrine was traditionally used to compact a forcemeat mixture like pate (resulting form is also referred to as a terrine). some terrines include a weighted press that molds the mixture from all sides. As the meat cools, the fat contained within it begins to set, helping the terrine hold its form. Drawn from early Le creuset designs from the 1930s and 1940s, this cast-iron pate terrine also works well for baking cakes, breads, and lasagna, or for assembling a frozen dessert of sponge cake and ice-cream layers. The elongated rectangular-shaped dish measures 4 by 12-2/3 inches and can hold up to 1-1/2 quarts.Feature
Even heat distribution and superior heat retention