You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It’s an absolute workhorse and doesn’t need princess treatment like cast iron or carbon steel.

I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.

When the pan heats (and expands), its microscopic gaps close up. If foods are added before this happens, it pinches and traps the food causing it to stick.