Good point, and worth asking the repair person directly. They know which brands from that era are still supported and they will usually tell you honestly, because they do not want to come back to a machine they cannot source parts for.
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One diagnostic so you can rule out the scary version: push a finger two inches into the soil the day before you would normally water. If it is still wet down there, look at the roots rather than the light. Tip it out and check for firm tan roots versus soft dark ones that slide off like a wet sock.
Edge yellowing then dropping from the bottom up, starting right after a known move, with damp soil, is far more often light plus too much water than disease.
For the flavour side specifically, a spoon of something concentrated at the end does a lot. Tomato paste cooked off in a pan, a splash of soy or fish sauce, or a stock cube crumbled into the reduced sauce. Long slow cooking flattens flavours, so a little sharpness at the end restores them.
Terracotta genuinely changes the timeline. I moved two snake plants out of plastic and the same room with the same habits stopped being a problem, because the pot is now doing part of the drying for me.
One practical thing before you decide: check whether the insert is dishwasher safe and how heavy it is when full. An eight quart stoneware insert full of stew is genuinely heavy and awkward to lift out of a deep cupboard, and that is the thing that decides whether the machine gets used weekly or lives at the back forever.
Middle option nobody has mentioned: leave it in the pot and water more often instead. A rootbound pothos in a dim window is not in danger, it is just thirsty. If your life is busy, waiting until March costs you almost nothing except a couple of extra trips to the tap each week.