If you’ve ever used a stainless steel pan and find that your food sticks then you don’t know how to use a stainless steel pan.
There’s a knack and it isn’t hard.
Making sure the pan is clean, and without any oil, heat the pan up. After a few minutes, flick a few dabs of water from your hand into the pan. If the water fizzles and evaporates, then the pan isn’t ready to use.
Keep heating it and repeat the flicking of water droplets onto it. When the pan is ready to use the water will bead on the surface of the pan and it won’t evaporate.
When it is at heat take a tissue and wipe a thin layer of oil of onto the pan. Go fast and don’t burn your fingers. You may have to actively manage the heat depending on what your cooking, but once that water dances around and it’s oiled, nothing will stick to that pan.
It works because of the way the molecules in the metal vibrate. When the pan isn’t at temperature the molecules are vibrating at a speed which makes them act as little microscopic teeth that grab the food and stick it to the pan. But when the pan is at heat the molecules are vibrating so fast that the are unable to bite to the food. The little layer of oil you add is a just a quick, temporary protective coating.
If you’re cooking something fatty like mince or steak, you don’t need to oil the pan.
In my humble opinion, stainless steel pans give the best finish to meats.
But only if you use the correctly.