Le Creuset – 1.8 L (1.5 QT) Sage Heritage 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 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.

• 13.75″L x 4.25″W x 4.50″H
• A tight-fitting lid traps both heat and cold until contents are served
• Even heat distribution and superior heat retention
• Durable, nonreactive sand-colored interior enamel
• Colorful, long-lasting exterior enamel that resists chipping and cracking