[jyl]

Cooking proteins stick to stainless steel. You can make it manageable, though.

1. Keep the cooking surface clean and smooth. About 1X year, I take the drill, buffing pad, and metal polish and get the pan super-smooth. The difference is amazing.

2. Use moderate temperatures. At high heat, everything sticks to stainless and even some oils (e.g. olive, sesame, Pam) will form a stubborn brown coating.

3. Use enough oil. Oil or other fat (lard, butter, animal fat) reduces sticking. Don't worry about the health aspects. Two teaspoons of olive oil in the pan - maybe half a teaspoon gets onto your plate, and it's good for you.

4. Let the protein cook enough to unstick. If you place a pork chop in a stainless steel pan on high heat, it will stick right away. Let it keep cooking, and the meat will get brown and crusty, and then will unstick or release. You'll be able to shake the pan or prod the meat, and move it. Eggs are not as cooperative.

So, do all those things: buff the pan, use plenty of oil, more moderate heat, be patient. It will work out.

I do use cast iron for high heat searing, for this very reason.