The pan is listed in the Chef's Catalog Summer 1998 issue for $12.99. By the way, I got the Chef's Catalog through TKL's catalog service, which is pretty neat! The CC's prices are about average - sometimes higher, sometimes lower than what I find locally but over all their prices seem about right so you should find a pan for around that amount.

I had one for several years but wasn't wild about it. For one thing, hot meat juices, especially with fat in them, bubble up in the oven, so the meat cooked in its own fat anyway, as the juices bubbled up through the holes. It did make it a bit easier to drain the meat - just lift the top pan out and let the meatloaf rest on a carving tray till all the fatty juices run out.

To make matters worse in my case, the non-stick finish was pretty wimpy, VERY hard to clean, and the insert pan, the one with the holes in it, actually rusted (or corroded - I guess "rust" is specific to iron, and I think mine was aluminum).

Anyway, I'd give it a C rating but maybe today's are better made. I must have bought mine 10 years ago.

--Char, the gadget queen ;)