Only thing I wish is that it matched other pots and pans of this type. My mom always used enamel on steel pots and pans and you used to be able to buy whole sets, including frying pans in the 70s and 80s. These are the only commonly available pots and pans that are totally non reactive. Even stainless steel reacts with acids. Don't believe me? Look it up on pubmed. Anyway, this is a healthy soup pot and I made a nice bone broth in it most recently. I also use it for all sorts of things like Coq au Vin, or any stew that requires you to brown the meat first. It's wide at the bottom, so you can spread out a large cut of beef, or cut up chicken on the bottom. You still may want to use an additional frying pan if you need to use more than one cut of meat, or work in batches. If I feel lazy, I just brown the outside of the meat in the oven but it's not exactly the same flavor. It is unwieldy to clean, that's for sure. Make sure you don't put he bottom down in an oily spot or you'll be turning it over and over trying to clean off the grease from the outside as well as the inside. But that's true for any stockpot. At least this one's lighter than a stainless one. My previous one was stainless but food tastes better in this one.