I season my stainless steel pan with a few drops of oil, rubbed on with a paper towel. Very rarely do I have problems with anything sticking to it. If I'm sear

I season my stainless steel pan with a few drops of oil, rubbed on with a paper towel. Very rarely do I have problems with anything sticking to it. If I'm searing a steak or something at high heat, sure, it's going to leave some burnt-on marks, but if you add water and leave it simmering on minimum heat with a bit of baking soda for 15 minutes, pretty much anything will wipe off with no effort.