I just added a 5.5qt Stock pot to my collection and used it yesterday evening for family Sunday dinner.
I used the 7” round roasting rack in the bottom and cooked the most delicious, beautiful, moist 6lb. roasted chicken I’ve ever made ( and I have always had a gift with preparing beautifully cooked birds), and the pot could have easily accommodated a larger chicken.
Because of the ability to use this pot in the oven with its, lid I was also able to start with an almost completely frozen bird.
I cooked with the lid on until the internal temp was almost at the target range( no need to baste as well!) and then removed the lid for the remainder of my cook time and created a wonderfully golden, perfectly crispy skin.
Bravo!
I will never regret my decision to make the switch, and invest in some truly high quality cooking equipment, and to trash the non-stick crap that you have to replace every year.