Looking forward to responses. I just came across mine along with several other things used never or once, during a basement cleanup and waffled over whether or not to toss it. For now I've kept it. Mine is glazed on the inside, and I think that matters.

I had one....gave it to my son....who I think used it once.
It's a "bit" I think...like baking bread in a clay pot. Cute but other ways are just as good.
Re-gift it!

I'm not familiar with Instant Pot, but I don't think it's the cookware that makes the cook. I think each cook finds the cookware that best suits his or her style. That said, I've make gigantabirds in EZFoil and in a 15-quart LeCreuset cast iron bird pot and in a heavy old aluminum roaster and they call came out great. I think the secret is buying a really good bird, and dumping a bottle of sweetish white wine over it. And a foil tent. A friend made a video about using the Romertopf.

I've made great chickens with a rotisserie, glazed ceramic, wire stand, butterflied over vegetables, in a cast iron roaster, etc. The secret, besides starting with a good chicken, is a wet or dry rub on the skin that has a little sugar and a little oil.

I haven't made gluten free bread. Isn't there a crusty kind you might make in your Romertopf?

I hesitate to get rid of something that's different than everything else unless I'm sure it's useless.

Well, it happens that this past year I acquired an older one (doesn't have the glazed interior). I read up all over the web and although I had doubts I plunged in and tried it. It was the most beautiful loaf of bread I've ever made. It has it's drawbacks, you have to soak it in water and put it in a cold oven, etc. but to me it was worth the trouble. I've added the recipe I used for a rye/wheat loaf. It came from my Southern Living cookbook.

2 pkgs. dry
yeast

½ cup warm
water

1/3 cup
molasses

1 Tbs. salt

1 Tbs.
caraway seeds

¼ cup oil (I used olive oil)

1 ¾ cups lukewarm
water

1 ½ cups rye
flour

1 ½ cups
whole wheat flour

3 to 4 cups
bread flour

Dissolve
yeast in ½ cup warm water in a large mixing bowl, stir and let stand 5 minutes.
Stir in molasses, salt, caraway seeds, oil, 1 ¾ cups water, rye flour, and
whole wheat flour. Beat until smooth. Gradually stir in enough of the bread
flour to make a soft dough. Turn dough
onto floured board and knead until smooth, about 8 minutes. Place in a well
greased bowl, turn to oil other side, cover for about 1 hour or until doubled. Submerge
bottom of Romertopf in water for 15 minutes. Remove from water and pat dry. Put
the top of the Romertopf in the water to soak for another 15 minutes. Punch
down dough. Put dough into bottom of Romertopf which has been lined with
parchment paper. Cover and proof for 20 minutes. When proofed, slash the top of
the dough 3 or 4 times, cover with lid which has already soaked and patted dry.
Put into a COLD oven and set temperature to 425 degrees. Bake, covered, for 45
minutes. Remove lid. (Make sure you put hot lid on a towel.) Bake another 10 minutes. Remove from oven (again, place on towel). Remove bread from pot and cool on
rack completely.

I only use a romertopf so cannot do a comparison with the others you mentioned. Like ritaweeda said, the drawback is needing to soak the romertopf, then put it in a cold oven.... often set to a very high temp. It does make fantastic french bread and is great for roasting chicken, pork, veg, etc. -- cook times are usually shorter than with other methods. A romertopf makes an incredible 'chicken & 40 cloves of garlic'. :) My parents loved to cook their sauerbraten in theirs!

ETA: we use unglazed romertopfs! with use, they develop a wonderful patina inside. :)