I have gotten an amazing season on stainless steel by slowly cooking oil onto it. It crosslinke into a super hard super smooth almost ceramic surface. You can

I have gotten an amazing season on stainless steel by slowly cooking oil onto it. It crosslinke into a super hard super smooth almost ceramic surface. You can also use a drill attachment polish one stainless steel pan to a mirror chrome finish, then heat it up, add oil and add the rgg to thr cold oil. For me that guarantees teflon level performance of nonstick. However, the mirror finish has lower emissivity so its a bit weird at first when a hot pan doesnt seem to transfer heat to the food at nearly the rate that it “should”.