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You certainly won't be able to season it in the same way as cast iron; in a cast iron pan you get a reaction between the oil and the steel at high temperatures which gives you a layer of carbon bonded to the steel, and it's the carbon that makes it non-stick. Stainless steels won't react with the oil at any reasonable temperature because their high chromium content forms a chromium oxide layer on the surface of the steel that is amazingly non-reactive with most chemicals (even acids and strong oxidizers), so the carbon can't bond to the steel.
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"Whenever you find that you are on the side of the majority, it is time to reform."
-- Mark Twain
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