The 8 Best Terrines

Updated July 30, 2017 by Ezra Glenn

Best High-End
Best Mid-Range
Best Inexpensive
We spent 40 hours on research, videography, and editing, to review the top options for this wiki. If you're stepping up your culinary game to include classic French meatloaves and pates, then you'll need the proper cookware. Our selection of terrines will allow you to prepare any recipe with ease and then serve it right out of the dish you cooked it in, as each one is handsome enough to be used for display on your dining table. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best terrine on Amazon.

8. Revol Belle Cuisine 0.5 Quart

The Revol Belle Cuisine 0.5 Quart has a simple, crisp white design that gives it an elegant feel. It looks great as a serving dish once the cooking is done, plus it is oven, freezer, and even microwave safe, so there are few recipes it can't handle.
  • works well for casseroles
  • made of chip-resistant porcelain
  • lid doesn't fit snugly
Brand Revol
Model 614862
Weight 1.7 pounds
Rating 3.8 / 5.0

7. Lava Cookware Enameled

The cast-iron Lava Cookware Enameled is extremely durable and the kind of cooking dish that will be in your family for generations. It can be used for everything from baking fresh loaves of bread, casseroles, and pates to roasts, broils, and stews.
  • easy to grip knob on the lid
  • no crevices for food to get stuck in
  • enamel may flake off over time
Brand Lava Cookware
Model LV P EK 826 TR
Weight 6.4 pounds
Rating 4.5 / 5.0

6. Paderno World Cuisine

The Paderno World Cuisine is completely oven-proof and dishwasher safe, making it easy to use and maintain. It does an excellent job of retaining heat, and looks good as a presentation dish on any table, especially if you're serving rabbit.
  • charming and playful design
  • small enough to make a mini pate in
  • not a uniform shape for slicing
Brand Paderno World Cuisine
Model A1730120
Weight 5.2 pounds
Rating 4.4 / 5.0

5. Gobel Pate Mold

If you're interested in trying your hand at a French classic, the Gobel Pate Mold is a great tool to have in your arsenal. It is available in several sizes, and its sides collapse when the baking is done to allow you to easily remove your creations.
  • nonstick coated steel
  • easy to set and remove locking pins
  • bottom can be hard to attach
Brand Gobel
Model pending
Weight pending
Rating 4.3 / 5.0

4. Le Creuset Enameled 2-Quart

In design, Le Creuset Enameled 2-Quart is a carbon copy of the French cookware they've been making since the early 20th century, but it is made with modern quality and materials. While it is a bit expensive, it's sure to last a lifetime.
  • curved molded handles for carrying
  • available in several rich hues
  • oven-safe at any temperature
Brand Le Creuset
Model L0524-32-67
Weight 7.9 pounds
Rating 4.7 / 5.0

3. Chasseur Red Duck

From a world-renowned name in French cookware, the Chasseur Red Duck is true to the top-quality cast-iron models they've been making by hand since 1924. Not only is it a great cooking vessel, but it will turn heads when you set it on the table for dinner as well.
  • it is easy to maintain
  • backed by a 10-year warranty
  • distributes heat evenly
Brand Chasseur
Model CI_3703_RD____CI_86
Weight 5.8 pounds
Rating 4.6 / 5.0

2. Staub 1.5 Liter

Ideal for making pates, casseroles, and even baking fresh loaves of sandwich bread, the Staub 1.5 Liter is an elegant choice. Its cast-iron body is enameled to allow for easy cleaning and a nonstick effect, which you'll appreciate when it's time to serve.
  • classy embossed handles
  • lid retains steam and moisture
  • includes multi-language instructions
Brand Staub
Model 40509-575-0
Weight 8.2 pounds
Rating 4.7 / 5.0

1. Le Creuset Heritage Stoneware

Le Creuset Heritage Stoneware comes in a variety of rich and elegant colors, so you're sure to find one that matches your decor. It has a classic design reminiscent of what you might expect to see in an old French country kitchen.
  • tight-fitting lid with looped handle
  • nonporous enamel finish
  • includes a matching weighted press
Brand Le Creuset
Model PG9020-204P
Weight 4 pounds
Rating 4.8 / 5.0

How to Tszuj-Up Your Table

If you go to Paris, or should I say, when you go to Paris, your feet may take you to a storefront on the rue du Faubourg Saint-Honoré.

Caterers to kings, beginning 300 or so years ago, with Louis XIV, the French house of gastronomy Dalloyau (pronounced DAL-wah-YO), displays its delicious delicacies in street-side windows and packed display cases.

And among the petits fours and blinis, the filets de boeuf and éclats de saumon, les macarons et les chocolats, you'll see the terrines.

Everyone is fascinated with terrines. I don't know why for sure, but something about the complexity of flavors one gets from packing several different ingredients into a pot elevates what really is at heart some good ole country cooking.

It's the same thing with stews, let's face it. When you make a good stew, you can't help but be surprised at how easy it was to throw onions, carrots, potatoes and meat into a pot with a little flour and water (and wine). But I digress.

The point is, if you're looking to really tszuj-up your culinary image, serve your guests food you cooked in a terrine. You may even want to serve the food in the terrine.

Terrines Have a Past... And a Future

If you don't know, the terrine's past and present lie in the French foundries, like Le Creuset, established at the turn of the twentieth century.

Le Creuset cookware, for example, is individually cast in a sand mold made specifically for each piece, even today.

The word "terrine" comes from the word "tureen." Sounds the same, but obviously spelled different, and it could be a disaster for your dish if you confuse them.

The word came into use between 1700 and 1710, the end of the Renaissance, which in France had culminated into a fancy curlicue of life itself (back off historians; we are only talking about terrines here).

Originally made of earthenware, from the French word, terrin: of the earth, they began as large, deep, covered dishes for serving soup or stew. Chefs being chefs, I guess they decided to try out cooking in them, too. I imagine it's far more economical to use it for cooking and serving.

At any rate, modern day tureens are only used for serving, and usually comprise of an under tray as well as the covered bowl.

But terrines can be used for both. The best terrines for cooking are made the same way they've been making them for 300+ years. Cast iron. Colorful enamel. Hand made in France. We call that the terrine trifecta.

Now, put yourself in 1700 Paris, when women cinched their waists into an hourglass shape, and men wore tights. When powdering your wig into a misty gray was all the rage at any age. When feathers were an every day fashion statement. Ho-hum.

And the chefs are sweating over wood-burning stoves, making everything from scratch! And available at the open markets are quails, deer meat, rabbits, ducks, and truffles.

In fact, they probably butchered their own meat as a matter of course. So after a while they have to start cramming all those gamey meats into a pot, or at least the livers of the beasts. And they discover, WOW!, everything tastes better when you co-mingle it in a terrine.

Bacon, Bananas, Vegetables, and Chocolate: Terrine User Guide

As you may have figured out by now, terrines are so much more than making pâté.

There are actually two separate categories of terrine making, uncooked, and cooked.

This is where practical terrine use opens up numerous culinary doors. By that we mean, by using a terrine, you're not cornered into making one dish.

Vegetarians will be relieved to know that they also can use terrines for vegetables.

Chocolate aficionados will love being able to make delectable desserts, via the uncooked terrine method, mentioned above.

Terrines can even be used to make Jello fruit salad.

Don't even get us started on our favorite meal, breakfast. Eggs and terrines are two peas in a pod, as far as we're concerned.

Statistics and Editorial Log

Paid Placements

Recent Update Frequency

help support our research

patreon logoezvid wiki logo small

Last updated on July 30, 2017 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.

Thanks for reading the fine print. About the Wiki: We don't accept sponsorships, free goods, samples, promotional products, or other benefits from any of the product brands featured on this page, except in cases where those brands are manufactured by the retailer to which we are linking. For our full ranking methodology, please read about us, linked below. The Wiki is a participant in associate programs from Amazon, Walmart, Ebay, Target, and others, and may earn advertising fees when you use our links to these websites. These fees will not increase your purchase price, which will be the same as any direct visitor to the merchant’s website. If you believe that your product should be included in this review, you may contact us, but we cannot guarantee a response, even if you send us flowers.