Pate and Terrine

The Vogue pâté and terrine mould is a traditional cast iron loaf-style mould designed for preparing and presenting classic charcuterie such as pâtés, terrines, and parfaits. The orange exterior is a consistent finish across the Vogue cast iron range, making it well suited to kitchens that serve directly in the mould for table or counter presentation.

Cast iron is well regarded in professional kitchens for its ability to distribute heat evenly and hold temperature steadily once at cooking temperature. This is particularly useful for terrines, which benefit from a gentle, consistent heat during cooking and often need to be refrigerated in the same vessel. The cream enamelled interior simplifies release and cleaning without the need for additional lining in most applications.

• Induction compatible, suitable for most modern commercial hob types
• Enamelled interior reduces sticking and simplifies cleaning
• Cast iron construction retains heat well for even, thorough cooking
• Suitable for oven, hob, and refrigerator use
• Robust enough for regular professional kitchen use

At 3.1kg, this mould has a solid feel appropriate for its construction. It is worth noting that cast iron requires a little care — it should be dried thoroughly after washing to maintain the enamel and base over time, and sudden extreme temperature changes are best avoided. It is not suitable for dishwasher use in most cases.

This mould is best suited to restaurant and hotel kitchens producing pâtés and terrines as part of a regular menu. For kitchens producing in greater volumes or needing multiple portions per service, it is worth considering whether a larger capacity or additional units would better suit throughput requirements.

If you are unsure whether this size is right for your menu or production volumes, our team is happy to help you work through the options.

This Vogue terrine mould is a traditional cast iron loaf-style mould designed for preparing pâtés, terrines, pressed meats and similar chilled or cooked preparations. The interior carries a cream enamel finish, which provides a smooth, non-porous surface that is straightforward to clean and resists staining from rich, fatty preparations. At 1.7 litres capacity, it is suited to producing individual or small-batch terrines for a starter or sharing board service.

Cast iron performs well in professional kitchen environments where even, consistent heat distribution matters. The material absorbs and holds heat steadily, which helps when cooking a terrine in a bain-marie or oven — reducing the risk of uneven cooking or cracking around the edges. Once removed from the oven, the retained heat also helps keep plated or presented dishes at temperature during service, which is a practical advantage in a busy pass.

• Cream enamel interior resists staining and simplifies cleaning after fatty preparations
• Works across all heat sources including induction, making it versatile across kitchen setups
• Thermal mass helps maintain temperature during plating and service
• Durable construction suited to regular professional use

Being cast iron, the mould is heavy at 3.35kg and requires careful handling, particularly when moving between oven and pass. It is not a mould suited to high-speed, high-volume production lines — it is best used where quality and presentation are the priority over throughput. It should be handled with care to avoid chipping the enamel coating, and should not be subjected to sudden temperature changes.

This mould is well suited to restaurants, hotel kitchens, delicatessens and catering operations that prepare terrines or pâtés as a regular menu item. For kitchens requiring larger batch production, a larger capacity mould would be more appropriate.

If you are putting together a batterie for a new menu or want to discuss which sizes and formats make most sense for your preparation volumes, the team is happy to help.

The Matfer Bourgeat rectangular pâté mould is a professional-grade baking and preparation mould designed for producing terrines, pâtés, and similar charcuterie preparations in a commercial kitchen environment. The 300mm length provides a useful working capacity for plated service portions or whole-piece presentation, and the non-stick interior surface aids both clean release and straightforward washing between uses.

In practice, these moulds are a standard piece of kit in kitchens producing charcuterie in-house, whether for daily service, banqueting, or prepared food operations. The non-stick coating reduces the need for heavy lining with fat or paper, which saves preparation time and keeps the finished product consistent in appearance. At 150g the mould is light enough to handle comfortably, though the relatively narrow width means it is better suited to refined, sliceable preparations than to large-format terrines.

• Non-stick interior for clean release and easier washing
• Practical 300mm length for portion-controlled or whole-piece service
• Lightweight construction for easy handling during production
• Suitable for terrines, pâtés, and similar charcuterie preparations

No special installation is required — this is a standalone preparation item used in standard oven or bain-marie environments. It is worth checking oven rack dimensions before ordering if you plan to run multiple moulds simultaneously, as interior rack clearance can be a limiting factor in busier production schedules.

This mould is well suited to restaurants, hotels, and delis producing charcuterie in modest volumes. Kitchens with higher-throughput requirements or larger-format needs may find a longer or wider mould more appropriate for their output. Matfer Bourgeat produce the same mould in alternative sizes, so if 300mm is not quite right for your yield requirements it is worth reviewing the range.

If you are unsure which size best fits your production volume or service format, the team are happy to help you work that out before you order.

This Vogue terrine mould is a straightforward, workhorse piece of prep equipment designed for producing pâtés, terrines, pressed meats and similar cold preparations in a commercial kitchen context. The U-shaped profile allows for clean, even pressing and produces well-defined slices that hold their shape on the plate — important for consistent presentation across a busy service.

Constructed from 201 stainless steel, the mould is durable enough for regular use in a professional kitchen environment, resists the staining and odour absorption you can encounter with lesser materials, and is straightforward to clean either by hand or through a commercial dishwasher. The smooth interior finish helps release set preparations without tearing or sticking when the mould is lined correctly.

This size works well for kitchens that produce terrines as a regular menu item — it provides a practical batch yield that suits à la carte service without overcommitting on prep volume. For operations producing terrines in higher quantities or as a bulk production item, a larger mould or multiple units may be worth considering.

There are no installation or utility requirements — this is a straightforward hand-use prep item that stores flat and takes up minimal drawer or shelf space. Weight is light enough for comfortable daily handling.

If you are building out a cold preparation section or are unsure which size works best for your yield requirements, the team is happy to help you work through the options.

This Vogue terrine mould is a straightforward, functional piece of cookware designed for shaping and setting pâtés, terrines, parfaits and similar preparations. The U-shaped profile allows for clean, even portioning once the preparation has been chilled or set, making it a reliable tool for cold larder and garde manger work.

Constructed from stainless steel, the mould holds its shape under repeated use and handles the temperature cycling — from oven or bain-marie through to refrigeration — that terrine work typically involves. The smooth interior surface helps with clean release, particularly when the mould has been lined before use. At 135mm in length, it suits individual or small-portion applications rather than large banquet-scale production.

Practical advantages for kitchen teams include:

• Consistent shaping for uniform portion presentation
• Stainless steel construction resists staining and odour absorption
• Lightweight and easy to store in quantity
• Compatible with standard refrigeration and bain-marie use

This size is well suited to restaurants, hotel kitchens and catering operations producing plated starters or charcuterie boards where portion control and presentation consistency matter. For kitchens producing terrines in larger formats or higher volumes, broader or deeper moulds may be a more practical choice.

If you're building out a larder section or want to discuss which mould sizes work best for your menu, the team is happy to help you choose.

This Vogue terrine mould is a straightforward cast iron baking and pressing vessel designed for producing pâtés, terrines, and similar pressed preparations in a professional kitchen. The orange exterior finish is purely aesthetic, while the cream enamelled interior provides a smooth, non-porous surface that resists staining and does not impart flavour to delicate preparations.

Cast iron's mass means it heats slowly and evenly, which suits terrine cookery well — gentle, consistent heat throughout a long bake reduces the risk of uneven cooking or cracking in forcemeat-style preparations. The same thermal mass is an advantage when the mould is used cold, helping to maintain a stable temperature during pressing and setting. At 3.35kg, it is a substantial piece of kit, and that weight is a practical indicator of its durability under regular use.

• Even heat distribution reduces risk of uneven cooking in slow-baked terrines
• Enamelled interior resists staining and is straightforward to clean
• Compatible with induction, gas, and conventional oven heat sources
• Durable cast iron construction suited to repeated professional use
• Non-reactive surface preserves the flavour integrity of delicate preparations

The enamel coating eliminates the need for seasoning and avoids the rust concerns associated with bare cast iron, which matters in a busy kitchen where drying time after washing is not always guaranteed. It is worth noting that enamel can chip if the mould is dropped or knocked against hard surfaces, so careful handling and appropriate storage are advisable.

This mould is well suited to restaurants, hotel kitchens, and event caterers producing charcuterie boards, starters, or buffet centrepieces. For kitchens producing terrines in high volume or requiring a larger portion yield, a bigger capacity mould may be a more practical choice.

If you are unsure whether this size is right for your menu or service style, the team is happy to talk it through with you.