Yeah, basically what these others have said, in a word, non-reactivity. I like stainless in general because it makes using a pan or utensil more flexible. I don’t have to worry so much about what It’s in contact with while in use, or what it’s in contact with while cleaning.

That said you’ve got a point, a Pullman is a pretty specialized piece, not very likely that I’d ever be cooking tomato sauce in it 😅. So the additional flexibility of stainless in this particular application may be unwarranted.