We have some Stainless steel pans. I stopped using them because fried foods seems to stick to them more so than cast iron or Teflon pans. Eggs and fish especially. We went back to using cast iron pans for most of the frying.
I read about using flax seed oil to season the cast iron pans. Said it has a very high smoke point plus other benefits. Turned out to work very well.
This past weekend I used "Easyoff" oven cleaner to strip a cast iron pan that got trashed on a camping trip. Cleaned it right down to like-new cast iron.
Then cutting open some flax seed oil capsules (available in the vitamin/supplements section and cheaper than the liquid form in bottles) I squeezed out the oil into the pan then wiped it around with a paper towel to give it a light, even coating all over.
Then I placed the pan on the pie shelf in the top of the coal oven where it gets to 400F + for a few hours. Let cool and then did another coat. Four light coats was all it took.
The flax seed bonds better and has a tougher, nonstick surface that isn't gummy like any of the times I've used bacon fat, olive oil, or vegetable oil.
Pix are of the pan I did this weekend.
Tonight it gets it's first use frying some Chicken. Wish I had some lard to try out with it.