This is fascinating to me.
Apparently, there is a heat “sweet spot” to cook meats and such things with the stainless steel pan. At this temperature, the things you are cooking won’t stick to the pan as much as it would if you were at a different temperature.
To test, you just have to take a small portion of water (they suggest 1/8 of a teaspoon, but I was using 1/4 teaspoon) and continually check the heat of the pan. At a certain point, the water will cease to evaporate immediately and instead form a ball of water that kind of looks like mercury. THAT is the sweet spot.
I, for one, have definitely suffered from scraping off the extra food that stuck. It makes me not even want to use my pan sometimes.
A very cool bit of science.