I have one and am not at all impressed. I find my, rather generic, stainless stockpot with aluminum disc functions better and is much easier to clean. I assume it is inconsistent heat on the bottom, but I find things stick to the LC, even with relatively low heat. I believe I paid 80 dollars for a 12 quart Le Creuset and about 35 for my SS 16 quart. Love the Le Creuset cast iron, but I think you are paying for the name and look with this line.

Wetlands

I would agree with wetlands. I have some LC cast iron and it is great for braising; but why pay $$$ for something which has little advantage over something which costs a lot less??? All my stockpots are stainless, and I'm very happy with them. If you are really in to using a stock pot to make stock (what a concept!) and are willing to spend Le Creuset prices, check out Bourgeat. I got a stockpot with a spigot at My Chefs Favourites--highly recommended. If you want a SS stockpot to make stock, boil water for pasta, etc. check out the Tramontina items at Sam's.

One other thing: enamel eventually chips. Even Le Creuset.

Arley