I agree that the perpetual part is kind of gimmicky, but having a stew for a week or two and stretching it out with additional ingredients can be a big time sav

I agree that the perpetual part is kind of gimmicky, but having a stew for a week or two and stretching it out with additional ingredients can be a big time saver and, as you said, in some ways it gets better with time as it's cooked more.