Originally Posted by GB
Because many people use the pot for more than just boiling water.
I was going to say the same thing, because the pot is a multi-tasker.
I'll be looking for some new sauce pans shortly and will want non-stick, just like I have now. One pot will boil ravioli, dump the water, get sauce put in, heat up the sauce with the raviolis, sit on the stove until I'm done eating. Then quite often a piece of plastic wrap will get put across the top with the lid set back on, then into the fridge. Then I'll warm up the leftovers the next day in the same pot. Good luck doing that with a SS sauce pan and easily cleaning it
And the trick to getting caramelization when using non-stick is to leave the food alone. No stirring, no tossing. It will caramelize.