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Le Creuset Enameled Cast-Iron 4-by-12-2/3-Inch Pate Terrine, Flame | 
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| Brand: Le Creuset
List Price: $175.00
Buy New: $129.99
You Save: $45.01 (26%)
Rating:  2 reviews
Color: Flame
Fragile: Yes
Shipping Weight (lbs): 6.5
Dimensions (in): 14.7 x 4.5 x 3.8
MPN: L0524-3202
Model: L0524-32-02
UPC: 024147002925
EAN: 0024147002925
ASIN: B00005QFQV
Availability: Usually ships in 24 hours
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| Features:
| • | Long, narrow, deep pan ideal for cooking, chilling pates | | • | Also perfect for deep-dish savory pies, breads, meatloaf, cakes | | • | Made of enameled cast iron--unexcelled for heat distribution, retention | | • | Goes beautifully from kitchen to table; handles facilitate carrying | | • | Dishwasher-safe; lifetime warranty against defects |
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| Editorial Reviews:
Product Description
As versatile as it is functional, the 1.5-qt. Pate Terrine is perfect for cooking and serving rich pates, tempting fresh fruit terrines and inventive au gratin recipes. Constructed of cast iron to absorb heat quickly, distribute it evenly and retain it for maximum efficiency at any temperature. Porcelain enamel surface won't react with food or absorb odors or flavors and it's completely dishwasher-safe. It measures 12.5-in. long by 4-in. wide.About Le Creuset... Since 1925, artisans have been crafting Le Creuset cookware in the French village of Fresnoy Le Grand. Each piece of Le Creuset cast iron cookware is handcast, polished, double enamel-coated and then fired, resulting in some of the finest quality cookware available. Cast iron is one of the best materials for distributing heat gently and thoroughly and is ideal for induction ranges. The strong enamel coating will not absorb odors or flavors, and is easy to clean. Heavy lids securely seal in moisture and flavor. Le Creuset cookware comes in a variety of sizes, colors and styles to match any kitchen and cooking preference. So lasting, you'll pass it on to the next generation of promising cooks.
Amazon.com Review
Because pâtés require gentle, even heat, an enameled cast-iron pan like this one is essential for properly cooking them with or without a water bath. They can also be chilled in the pan before unmolding, or they can be served directly from the pan. Classically shaped, the pan measures 12-1/2 inches long, and its interior is 3-1/8 inches wide and 2-1/4 inches deep. That shape and size also suits many other dishes, such as pretty breads, meatloaf, cakes, and deep-dish savory pies. (Recipes included.) For pâtés, the pan's heavy, tight- fitting lid has a tiny vent for steam to escape. Because the terrine's enamel coating is impervious to acids and odors, it can be used for marinating. It's also dishwasher-safe. Like all Le Creuset cast-iron cookware, this pan is hand cast in a one-of-a-kind sand mold and hand finished at the Le Creuset factory in France. It carries a lifetime warranty against defects. --Fred Brack
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| Customer Reviews:
Pate Terrines and so much more, this is yet another versatile Le Crueset product November 18, 2006
L. T. Beasimer (Dallas, TX)
7 out of 7 found this review helpful
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:
Versatility
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy as cast iron tends to be, weighing in at about 7 pounds.
Pate Terrines and so much more, this is yet another versatile Le Crueset product. November 6, 2005
L. T. Beasimer (Dallas, TX)
21 out of 25 found this review helpful
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:
Versatility
Efficient absorption and distribution of heat
Hygienic enamel cooking surface
Does not stain, absorb odors, or retain flavors
Easy to clean when not abused or misused
Can be transferred from stove top to the oven to the table
Can easily last a lifetime
CONS:
Its heavy as cast iron tends to be, weighing in at about 7 pounds.
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