Porcelain terrine WAS LIONS 500 ml, white - WAS terrine 500 ml porcelain

Porcelain terrine WAS LIONS 500 ml in white is a compact serving and baking dish made from durable porcelain with a 500 ml capacity. Designed for preparing, baking and presenting pâtés, dips, small portions and desserts, the WAS terrine 500 ml porcelain combines a neutral white finish with practical oven-safe performance. Its modest size saves storage space while providing even heat distribution for consistent results in home kitchens, cafés and catering environments.

Advantages

The WAS LIONS porcelain terrine resists stains and retains its white appearance after repeated use, while the dense porcelain body ensures reliable thermal behavior in the oven. Its smooth glazed surface makes cleaning straightforward and suitable for regular use. The compact 500 ml volume is versatile for single servings or small batch preparations without taking up excessive countertop or storage space.

Suitable for

• Preparing and baking pâtés and terrines
• Serving dips, sauces and small appetizers
• Individual desserts such as crème brûlée, custards and puddings
• Portion-controlled meal prep and tasting menus
• Cafés, small restaurants and catered events requiring compact bakeware

Key specifications

• Material: glazed porcelain
• Capacity: 500 ml
• Color: white
• Use: oven-safe for baking and reheating
• Finish: smooth glazed interior and exterior for easy cleaning
• Shape: traditional terrine form suitable for individual portions

How to use

Use the terrine for assembling and baking pâtés, custards or small gratins by placing prepared mixtures directly into the porcelain dish and transferring it to a preheated oven. For water-bath recipes, set the terrine in a larger pan with hot water as required by the recipe. After baking, allow the terrine to cool briefly before unmolding or serving directly from the dish. Clean with warm soapy water or in a dishwasher according to usual porcelain care practices.

Usage recommendations

Preheat the oven before use and avoid sudden temperature shocks such as placing a hot terrine onto a cold surface or running it under cold water immediately after baking. For best results with custards or crème brûlée, monitor baking time and temperature to prevent overcooking; when using in a bain-marie, ensure the water level reaches approximately halfway up the terrine exterior.