Stainless Steel?

A lot of people kept recommending stainless steel cookware. After reading up on it and stuff, I decided to take a shoot. Its been a big a real pain.

Things easy burn on the surface... seriously compromising the non-stickiness. I ruined a turner b/c I had kept the food moving around to stop sticking.

Also, a bigger pain to clean. From what I read, you don't want use soapy water, since that will ruin the seasoning nor heavy duty pads. Any suggestions of cleaning?

There a way to keeps stuff from burning on instead of building up a good seasoning.

The only thing I can cook on it is eggs, omelets, and stuff, which turn out very nice. It got great heat retention and distribution compared to anything I have used. I guess I will learn to cook with it, but I need to know how to clean them better.
It is stainless I know how to read a box. The methods I mention were applicable to aluminum and stainless cookware.

Under no circumstances can stainless steel be seasoned. The reason it is so brilliant for some types of cooking is because it is virtually poreless and nonreactive, oil cannot penetrate stainless steel. So seasoning is absolutely fruitless. (seasoning is for cast iron ONLY)

You can absolutely(and should) clean stainless pans with soap and water.

To make cleanup an easy task: remove food from pan, but leave pan on the heat. Pour a cup of water into the pan. Scrape bottom with a spatula. Dump water down disposal. Wipe with a cotton towel. Lay aside to cool before washing.

To prevent food from sticking as much: Let cold food come to room temp before placing in pan. Preheat pan on med-low for 3-4 minutes. Add oil. Add food. Don't move meats around in the pan. Let them sear.

This will help you clean better and cook while burning less. Hope that helps!