Look what I inherited from La Mamma!
Two Dansk enamel pots.
These are the most versatile pots. Before scoring a maslin pan for short money, I used the big one for making jam. I use it for making soup and stew and pasta sauce. The nice thing is is that it can go from the stovetop to the oven to the table. I've made casseroles in it and it works beautifully.
It also doesn't hurt that I find them really good looking. Probably because I am going through a phase of loving all things Scandinavian.
PS: The minute I buy reindeer jerky is the minute before I need an intervention.