I'm thinking of picking up an LC Terrine for multi-purpose use: pate, bread, meatloaf, roasting pears/apples, etc. To that end, I've been watching ebay, and I have a few questions that I'm hoping my fellow Chowhounders can help me with.
First, the ECI Terrines seem to come in two sizes--28 and 32. Which is the more versatile size?
Second, I regularly see three generations of pans, and I'm curious what the age/vintage progression is. The first type has a non-enameled bottom ( http://www.ebay.com/itm/Le-Creuset-Ca... ). The second has an enameled bottom with the size imprinted ( http://www.ebay.com/itm/Le-Creuset-32... ). The third has an enameled bottom and no size printed ( http://www.ebay.com/itm/Vintage-Le-Cr... ). Which is the oldest, and which is the newest? I'm not a collector or anything, I'm just curious how "vintage" some of these "vintage" pans are!
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