We have a 10 quart stock pot that we have used over the years.  Every time we make gumbo, a New Orleans seafood soup, we always end up with not enough or we have to use two pots to serve our guests.  We especially love the high domed lid that allows more raw ingredient volume as it boils down to simmering stage.  There is no jingling of the pot top as food cooks in it.  It is capable of boiling 3 to 4 lobsters, even a crab boil for 6 to 8 people.  We chose the red color - it is good enough to serve right from the pot.  We will try it out for canning season, since it is deep enough to hold quart size jars.

Pros: Great size for volume cooking and boiling.  Looks festive enough to serve right from the pot  
Cons: None so far - only wish it had a rack for canning, but I will just have to look for same elsewhere