Very small and appeared not as well made as the other items in my Staub collection.

This piece is as classic as the terrine itself. The natural heat retention properties of cast iron make it ideal for both hot and cold applications. The enamel coating means no seasoning, great browning and an easy release. The matte texture gives superior sear and browning when cooking in the vessel.

Love everything about it. But wish it had a weight, in addition to the lid, to compress a terrine.

This black cast iron terrine can also be used for a pate, rillette or a molded mousse. the cast iron allows for consistant temperatures to acheive the desired finished results.

While well suited for terrines and pates, this rectangular cast-iron piece can be used for many other recipes. The black matte enameled interior is excellent for browning, making it ideal for breads, casseroles, meatloaf, and even custards, using the lid to seal in steam. Additionally, the temperature retaining properties allow use for cold creations like a layered ice cream cake, easily sliced and served for a unique presentation.