My Mother's Roaster Sprung A Leak

For years I have used this wonderful double walled roasting pan.  Tonight we decided to have a meatloaf with rice.  My mother used to make this delicious meal.  Prepare a meatloaf and then surround it with uncooked rice.  Add water and bullion and cook covered in the oven at 350 degrees for about an hour or an hour and a half.  The rice absorbs some of the flavor of the meat and the meatloaf is moist and wonderful.

When I put the roaster in the oven I heard a sizzling sound.  I opened the oven and I could see that there was liquid on the bottom of the oven.  Not good.

I took out the roaster and it was leaking.  I put it on a cookie sheet - just for tonight - and added water a couple of times.  Dinner was fabulous - but we had to put the roaster to rest - permanently.  It was a very sad moment.

You really can't find double walled roasting pans very easily.  I looked and they are called "vintage."  Why is it that some things that really worked in the "olden days" are now called vintage?