• Ideal for making terrines, pates and foie gras, the Staub cast iron rectangular terrine is hand-crafted and enamelled on the inside and out.
• Matte black enamel interior helps to develop great flavour, is scratch resistant and easy to clean.
• The superior conductive qualities of the cast iron ensure even cooking of the food.
• Suitable for use in the oven and on all hob types including induction.
• Lifetime warranty for domestic use against defects in manufacture and materials; made by STAUB in France.

The Staub Rectangular Terrine comes with a unique matt enamel finish so you will never need to season this dish. It allows the cooking oils to penetrate the enamel, gradually building up a smooth "non-stick" surface over time. The Staub unique matt enamel finish means you will never need to season this dish. It allows the cooking oils to penetrate the enamel, gradually building up a smooth non-stick surface over time. Quality features • Chip resistant matt enamel inside and out • Looks so good it is ideal for oven-to-table • Self basting - spikes inside the lid cause droplets of condensation to fall back into the food • Suitable for all hob types including induction • No need to season or re-season the dish • Enamel fired to 900 degrees for durability and to withstand high heat • Ovenproof brass or stainless steel knob • Top quality cast iron • Tight fitting, moisture trapping lid Cast iron cookware has the following advantages: • Gives very even heat distribution • Very durable • Casseroles can be cooked on the hob - no need to put them in the oven • Has flat, non warping bases • Retains heat well - saving energy and keeping food warm The Staub Brand • Each piece is handcrafted in France • Unique enamel coating is astonishingly strong • Undisputed European leader in cast iron cookware • Suitable for all cooking surfaces Tips for Preventing Rust * Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. * Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet dry, pop it on the burner to remove extra moisture * Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing * Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish *