Terrine dishes are traditionally used to compact a forcemeat mixture like pate (the resulting form is also referred to as a terrine). Some terrines include a weighted press that molds the mixture from all sides. As the meat cooks, the fat within it begins to set, helping the terrine hold its form. The enameled cast-iron pate terrine makes a stylish serving pan for meatloaf, fresh bread, pound cake, or homemade custard — and its temperature retention properties allow the dish to remain hot or cold at the table until the food is ready to serve.