( 1 reviews )
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( 17 of 19 found this review helpful ) Posted: Nov 6 2005
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.
