In approximately 1970, I purchased a set of enamelware like this. It had a couple of additional inserts that fit just fine in this pot, so that's great. There's nothing like enamelware. It may not be fancy, it may not be stoneware or cast iron or any of that stuff, but it is excellent value for the money. The one I purchased in 1970 was finally developing a few small rust spots in the bottom of the pot, so it seemed best to replace it. The inserts that came with my original one are still in perfect condition, despite considerable use. Somehow I think 52 years was pretty good value for the money! This has a steamer insert that enables you to cook stock, pull out the steamer insert and drain leaving the bones, skin, and veg in the strainer. You'll still need to strain the broth though, this isn't a mesh strainer, it's basically a colander. Works great for pasta too. It also makes great layered dinners, like potatoes and carrots on the bottom of the insert, then cabbage then shrimp on top, etc. The other advantage is that, while it's sturdy, it doesn't weigh a ton. So once I put a four or five pound chicken and a bunch of vegetables in it, I can still pick it up to put it in and out of the oven safely. Do note however that this is not a huge stockpot. I cook for one (with leftovers of course?), sometimes two and this is perfect for that. It cleans up nicely too. I look forward to another 52 years cooking in enamelware. Okay, maybe not 52 years, but hopefully a long time!