These are very nice enamel-on-steel (porcelain over carbon steel) saucepans. None of them can be called a "stockpot" without a snicker. The smallest one is about the size of a largeish egg poacher, the largest one, is about the size of a typical medium saucepan. The middle one is a different dimention (taller), but holds about the same amount of food as the large one. If you're looking for a stockpot, XXXXXX XXXX or XXXXXX XXX have one. The advantage of enamel on steel is that you can do anything to it that you can do to an old bathtub. You can scour it with real scrubbies if you burn something and save the pot. It is never "ruined" except if you've been banging it around and chipped it. The only thing not recommended to go in the oven is the lid. So use a piece of foil, and put a pan under to catch dripping. Some kinds of cooking require this surface because: 1. Onions carmelize much faster than on nonstick 2. If you're working with acidic things like tomatoes all the time, you will not be leaching metals out of the cookware and ruining the flavor of the food (nevermind the health risk). 3. If you want real Malliard effects on your food - if you have a recipe that requires for example searing cubes of meat and then braising, the flavor will be much much better on this surface, and the flavor will be nonexistent on nonstick So for some kinds of cooking this surface is essential, not just old fashioned, or just for people who are worried about health risks of leaching metals... or whatever. I learned to cook on this surface and was extremely upset when I couldn't find it in stores after I got married. I was almost desperate enough to buy from France and have it shipped to me. I'm grateful that Overstock has it and I hope it stays and becomes popular. I am annoyed that the item arrived with a silly instruction sheet that said "use medium heat" and "do not use abrasives" and other silly stuff. Ask your grandmother and she will tell you: the only danger to this cookware is if you are making noise banging around. If you beat on it with a metal implement, or you store it nested, and you're not careful to put it down gently, not just drop it with a bang, you'll have chips. It does say not to use on induction, but I haven't tested it with a magnet. I have electric, so I'm not an expert on that. I'd say the right instructions would say: wash by hand, avoid the microwave, keep the lid out of the oven, use a mit if you think the handle might be hot, discolortion can be removed with lemon juice, vinegar or baking soda... and it would've been nice if they mentioned the warranty... since it doesn't have one written, I'd assume we're on our own.