The nice thing about a steam-jacketed kettle is that the food at the top is usually the same temperature as the food at the bottom. Our church used to use these cast iron pots with gas burners to make their chicken stew, but then we found a used steam-jacketed kettle at a restaurant supply store. It's made all the difference in the world. We sell the stew to raise some money for the church, and we used to have to stir the cast iron pots constantly to prevent burning. Now we can pour everything into the kettle, stir it around and let the steam heat do all the work.