ensign_beedrill said:
So what is the secret to not scorching everything? I would really like to know.
As mentioned above, turn the heat down. Stainless conducts heat well and almost instantly. The reason my dad said they were a Ferrari is because they are nimble and quick to heat unlike the brute heat retention of the "muscle car" cast iron. So people tend to heat stainless at the same setting as cast iron and nonstick. The pan simply gets too hot. My mother in law used one of my alclad pans and warped it because she set it too hot and the pan conducted heat way better than what she was used to. Start out with medium. You often won't need to go higher than that. If you do it will respond quickly to added heat.
Second, use the right fat in the right amounts. Use something with a high smoke point. When combined with issue number one the wrong fat can itself scorch quickly in a SS pan. My go to fat in stainless is avocado oil. Imparts no flavor on its own and the smoke point is 520 degrees. In my opinion it's perfect and you can get it cheap at Costco or Aldi. You could also use clarified butter or peanut/safflower oil. Heat the pan first then make sure you use enough to lightly coat the surface. When you see a slight shimmer to the oil it's ready.
Those are the two most important issues. After that let the food cook at the pace needed to brown and cook the food through out. Remember, you aren't trying to sear it. Steady even heat is the goal. You'll get some burnt bits here and there stuck. This is your friend. Where stainless shines is making reductions or sauces out of these bits.
People say they have a nonstick for an egg pan. I routinely use my SS skillet for omelets and never get anything stuck.