Long appreciated as both a cooking and serving dish, the terrine was traditionally used to compact a forcemeat mixture like pâté (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. Like other pieces in Le Creuset's line of enameled cast iron, the cookware's exterior features a colorful, long-lasting enamel that resists chipping and cracking, while its durable, nonreactive sand-colored enamel interior offers a smooth surface for cooking and an optimal palette for food presentation. As cast iron is unexc...
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Le Creuset L0524-32-67 Features
1-1/2-quart rectangular-shaped pate terrine made of enameled cast iron
Traditional scalloped side handles for a secure grip during transport
Tight-fitting handled lid helps keep food hot or cold until served
Hand washing recommended; oven- and broiler-safe at any oven temperature
Measures approximately 3.8 IN 14.6 IN 5.1 IN
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Le Creuset L0524-32-67Le Creuset L0524-32-67Le Creuset L0524-32-67
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