When I was first learning how to cook, I burnt my fair share of sauces. And stews. And beans. And most other things I tried to cook. You get the idea. Put a guy with no experience and no formal training into the kitchen and see what happens. Chances are not very good that the resulting dishes will be very edible. I (almost) always ate what I made and learned from my mistakes. One of the first lessons I learned was not to turn the burner all the way up for everything. Seems like common sense now, but then common sense told me that the food would cook faster.
Perhaps if I'd had better cookware the lessons learned would not have been so long in coming. Later in life, I also learned that the materials of pots and pans mattered and that heavier cookware distributes heat much more effectively.
The "Never Burn" Pauli Sauce Pot takes the concept of heat distribution one step further. The pot uses a layered construction of aluminum and steel to transfer heat in a more effective matter. But the real innovation is the inclusion of a layer of silicon oil, which is completely encapsulated, never to be seen by the user. According to the manufacturer, the concept was in development for over two years. Considering the amount of time it can take to learn how to cook without destroying food, those seem like two years well spent.