There is an ocean of small titanium cook pots available. Does anyone make one with a smooth finish on the inside of the pot, so food sticks less and is a bit easier to clean than the rough finish of the titanium allows?

This may not answer your question, but just sharing my observations.

Titanium is thin, conducts heat well, but has very little heat retention. This makes it impossible to avoid hot spots under the flame without some sort of diffuser plate under your pot. Which means, food will burn easily and stick. I use titanium pots and while they are lightweight and durable, they just aren't very versatile as cooking tools.

Re: cleaning those burnt/sticky parts. Instead of wet cleaning (boil/scrape) heat your pot dry and the sticky spots will quickly incinerate into ash. Rinse, wipe, and you're good to go.

I really struggle to keep food from burning onto my titanium cookware. I gave up trying and now bring a stainless steel Brillo pad for cleaning.