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 enamelled cast iron Pâté Terrine makes a stylish serving pan and its temperature retention properties allow the dish to remain hot or cold at the table until food is ready to serve.
The enamelled cast iron Pâté Terrine makes a stylish serving pan and its temperature retention properties allow the dish to remain hot or cold at the table until food is ready to serve.