전통 사각 테린

The enameled surface makes cleanup almost effortless—even after a long braise, everything wipes right off. It's heavy but that's exactly why the heat stays so even throughout the dish.

I’ve had this terrine in my oven at least once a week since it arrived, and the enameled cast iron distributes heat so evenly that my pâtés come out perfectly set every time. The lid is heavy and reassuring, and cleanup is just a quick soak—no staining after months of use.

The lid fits snugly enough that I don’t worry about splatters, and the cast iron’s weight feels reassuringly solid when I slide it in the oven. Leftover pâté stays fresh for days, so the rectangular shape earns its keep beyond just baking.