Long appreciated as both a cooking and serving dish, the Pâté Terrine is drawn from early Le Creuset designs of the 1930s and 1940s, when it was used for a wide variety of recipes including foie gras, breads, cakes, custards and head cheese.
The enameled cast iron pate terrine makes a stylish serving pan for meatloaf, fresh bread, pound cake or homemade custard — and its temperature retention properties allow the dish to remain hot or cold at the table until food is ready to serve.
Product Specifications | |
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Brand | Le Creuset |
Series | Specialty Cookware |
Color | Sage |
Induction Ready | Yes |
Material | Enamelled Cast Iron |