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One thing about stainless steel is that you have to let the food release. That means it has to cook until it is done on that side on the outside. You can nudge it and it will pop free.
Also, stainless is good because it creates a hotter environment than regular non-stick; non stick create moisture and not as much heat. That results in darker sauces for SS.
One other thing.... SS should be deglazed after cooking, either with wine for a sauce or water to aid cleaing.
Some of the top site, like All-Clad, offer tips for cooking with different types.
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