Thanks for the review, very interesting.
Thinking in terms of cooking on a wood fire:
1) no bail for suspension over a fire (easily fixed with a hole in each handle and a length of chain or cable, or simply put pot into the coals/embers)
2) no feet (easily remedied with pebbles)
3) aluminium, so probably not suited to baking
4) aluminium, so lighter than cast iron
5) some people still have a hangup about cooking in aluminium
6) not as non-stick as cast iron