Le Creuset 2-Quart Pate Terrine - Flame le-creuset Created in 1895 by Zwilling

Created in 1895 by Zwilling J

the jug (without the rod and lid) can go in the microwave

Hand wash and dry after every use

25" Saute Pan with Lid

and chopping just about anything in the kitchen

Le Creuset 2-Quart Pate Terrine - Flame le-creuset Created in 1895 by ZwillingTerrine dishes are traditionally used to compact a forcemeat mixture like pate (the 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 within it begins to set, helping the terrine hold its form. The enameled cast iron pate terrine makes a stylish serving pan for meatloaf, fresh bread, pound cake or homemade custard and its temperature retention