PATE TERRINE

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.

Capacity:
1.8L