Buy Le Creuset Enameled Cast-Iron 4-by-12-2/3-Inch Pate Terrine, CherryLe Creuset Enameled Cast-Iron 4-by-12-2/3-Inch Pate Terrine, Cherry Product Description:
- 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 4 by 12-2/3 inches; limited lifetime warranty
Product Description
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 unexcelled for even heat distribution and superior heat retention, and enamel is impervious to acids and odors, the dish cooks food uniformly and gently without hot spots and can be used for marinating, cooking on the stovetop, or finishing in the oven. The cookware also provides traditional scalloped side handles for a secure grip during transport and a tight-fitting handled lid, which helps keep food hot or cold until served. The cookware can be safely used at any oven temperature, under the broiler, and on any stovetop, including induction. Best of all, it moves gracefully from the oven to the table for serving to the refrigerator or freezer for storing leftovers. The cookware carries a lifetime limited warranty and should be hand washed for best results.
Customer Reviews
Most helpful customer reviews
52 of 61 people found the following review helpful.
Pate Terrines and so much more, this is yet another versatile Le Crueset product.
By L. T. Beasimer
Le Creuset manufactures porcelain enameled cast iron cooking vessels as well as other products. Le Creuset casts these cooking vessels from molten iron poured in sand moulds that are used only once. For this reason, one pot may look like another, but each is unique in its own way.Cast iron is a highly efficient material which absorbs and distributes heat efficiently. For this reason, it is recommended that cooking with cast iron is done on low to medium heat. There are exceptions like boiling water where cooking on high heat is appropriate and okay. Removing cast iron from the heat and it does not cool off quickly. This helps your food stay warm while serving. Beware; iron tends to be heavy so these cooking vessels tend to be heavy as well.Cast iron is an effective material for cooking so why cover it with enamel? Iron tends to rust; iron oxide (rust) doesn't add any complimentary flavors to your food. If your cast iron cooking vessel was not enameled, you would have to season and maintain your cooking vessel. Adding the porcelain enamel not only looks good, but has multiple benefits. The enamel, being a solid coating, is also one of the most hygienic surfaces to cook on, does not stain, absorb odors, retain flavors, and is easy to clean. The enamel can be damaged, so limit cooking tools to plastic or wood when possible.The benefits of cooking with Le Creuset cast iron are many, but lets get down to the Pate Terrine specifically. With a flat bottom that curves up this pan resembles a narrow loaf pan. This pan is about 11 3/4 inches in long, 3 1/4 in wide and 2 1/2 in deep measured from the internal cavity. The pan, being made for making pate and terrines comes with a vented lid which fits snuggly in the pans recessed rim.This is yet another versatile pan in the Le Creuset line of products. Pates are not so popular these days and terrines seem even less so. However if you know how to make them, this is the pan to use. Pre-made pates and terrines are on the expensive side, making your own will eventually pay for this pan. Don't limit yourself to the original purpose of the pan though. I have used this pan to make lasagna for two, bread, cake, scalloped potatoes, and meatloaf. Since cast iron evenly distributes heat, it also evenly distributes cold to use this pan for making a Jello mold or your own jellied cranberry sauce.One feature that people tend to complain about is the cost. The cost does seem steep compared to other pans made from other materials. Heck, cast iron doesn't seem like it should be expensive when comparing to that old cast iron pan past generations have used for cornbread and camping. However the manufacturing process requires making a mould for each and every pan produced. They then go through the enameling process before shipping these heavy pans. If you take what goes into making and distributing these high quality cast iron products, the cost tends to make sense. Then consider that this pan will easily last a lifetime when taken care of.PROS:VersatilityEfficient absorption and distribution of heatHygienic enamel cooking surfaceDoes not stain, absorb odors, or retain flavorsEasy to clean when not abused or misusedCan be transferred from stove top to the oven to the tableCan easily last a lifetimeCONS:Its heavy as cast iron tends to be, weighing in at about 7 pounds.
13 of 14 people found the following review helpful.First reviewer said it all....
By MARK R.
But be honest, it's the cook's version of a toy. Do you need it, no. Do you want it, yes!!! Veal meatloaf for two, it will do it. Maybe want to broast a tenderloin, it will do that. Make those cute little loaves of bread for pinochle night, yep, got you covered. Sticky buns that look like they took hours, staying warm for,well, hours...Yep, does that too. So get it, use it and love it. Le Creuset rules!!!
2 of 3 people found the following review helpful.Executive Chef
By Chef Miles
If your making pates and terrines at home or in your restaurant, then this is the pâté and terrine mold for you! We love ours. It's a classic!
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