Why do they still make cans without the easy open pull tops?

Reminds me of when Homer Simpson was cooking something in the microwave and it read 7 seconds and he impatiently said, "Oh, isn't there anything faster than a microwave?"

Yeah...but those easy open tops will make you wish for a can opener when you drop a can of ravioli and it bursts open and splatters everywhere. The dogs are happy though.

Cheaper to make the old-fashioned kind -- admittedly probably only a penny or less cheaper per can, but if you're making a million cans of something, it all adds up.

Often wondered that!