still use it frequently for pressed meat loaf and cooking a pressed "bread" of pork- or beef liver..
and a previous poster is correct - I poach the meat or liver and do not completely boil it..
I hold the water temp in the vessel I place this thing at 170F
until the meat's internal temp is ~ 150F and hold it for 15 minutes.
the spring loaded top says Globe Co - Chicago
Perfection meat loaf mold
492 pat pend.
and both hooks are marked Globe 494