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Le Creuset Terrine

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Le Creuset Cast-Iron Pâté Terrine Le Creuset Cast-Iron Pâté Terrine More Info Product cell

This cast-iron terrine from Le Creuset excels at gentle, even heating, essential for slowly cooked pâtés. Ideally sized for lasagna, meatloaf, bread or even custard, the heavy, tight-fitting lid seals in steam, so foods emerge tender and moist. 1 1/2-qt. cap. Cast iron coated with durable porcelain enamel distributes heat slowly and evenly. Easy-clean nonreactive interior does not require seasoning. Ideal for use in the oven or on any cooktop, including induction. Vibrant, colorful exterior for stove-to-table presentation. Made in France.

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Le Creuset 1.5-Quart Pate Terrines Le Creuset 1.5-Quart Pate Terrines More Info Product cell

These enameled cast-iron pate terrines provide a stylish way to serve meatloaf, fresh bread, poundcake, and more. Your dish stays hot or cold until it's ready to serve thanks to strong temperature retention properties.

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Le Creuset Pâté Terrine Le Creuset Pâté Terrine More Info Product cell

SPECIAL VALUE Le Creuset cast-iron terrines are sand-cast, painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice.No other procedure yields cookware that so evenly conducts and retains heat.Slow cooking at low heat in this durable terrine makes it easy to prepare a delicate dish like pâté.Plus, it′s also great for making meatloaf, lasagna, bread, cake, custard or even gelatin.Temperature retention properties and tight-fitting lid keep food hot or cold till ready to serve.Styled after designs of the 1930s and 1940s, Le Creuset′s Heritage terrine add a vintage flair to any tabletop.Durable dish can be used with any heat source and will not absorb odors or flavors.Easy-to-clean enameled finish resists chips, cracks, scratches and stains, ensuring beautiful performance for years to come.RELIABLE LE CREUSET CRAFTMANSHIP Le Creuset cast-iron terrines are sand-cast, painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice.No other procedure yields cookware that so evenly conducts and retains heat.A WIDE VARIETY OF USES Perfect for creating delicate dishes like pâté or heartier fare like meatloaf or lasagna.Plus, it makes delicious bread, cake, custard, or even gelatin.Durable dish can be used with any stovetop or oven heat source and will not absorb odors or flavors.PRETTY AND PRACTICAL Styled after designs of the 1930s and 1940s, Le Creuset′s Heritage terrine add a vintage flair to any tabletop.Exceptional temperature retention and tight fitting lid keep food warm or cold till you′re ready to serve.EASY CARE AND CLEANUP Enameled finish resists chips, cracks, scratches and stains, ensuring beautiful performance for years to come.Glazed interior easily releases foods for quick cleanup in the dishwasher. Perfect for making pâte, meatloaf, lasagna, bread, cake, custard, or even gelatin Tight fitting lid keeps food warm or cold until ready to serve Delivers even heat distribution and superior heat retention Resists staining and flavor/odor absorption Enameled interior easily releases food for quick cleanup Vintage design goes easily from oven to table for beautiful presentation Made in France Specifications Show Manufacturer: Le Creuset Capacity: 11⁄2 qt. Dimensions: 133⁄4"L X 41⁄4"W X 41⁄2"H Material: Enameled cast iron Made in France Care & Usage Show Manufacturer: Le Creuset Capacity: 11⁄2 qt. Dimensions: 133⁄4"L X 41⁄4"W X 41⁄2"H Material: Enameled cast iron Made in France

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Le Creuset Heritage Pate Terrines with Press Le Creuset Heritage Pate Terrines with Press More Info Product cell

Classic design includes a weighted press that molds ingredients from all sides to remove air pockets that can ruin a terrine's delicate texture. As the meat cools, the fat within begins to set and helps the terrine hold its form.

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Le Creuset Heritage Pate Terrine with Press in Marseille Le Creuset Heritage Pate Terrine with Press in Marseille More Info Product cell

Terrine dishes are traditionally used to compact a forcemeat mixture like pate (the resulting form is also referred to as a terrine).

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