Stainless steel has some benefits:
1) Dishwasher safe: my anodized aluminum pots are NOT dishwasher safe (my wife put one in and it lost its gun-metal gray finish - sad)
2) Conductivity: most stainless steel cookware has an aluminum (or copper) middle - this transfers the heat nicely - steel by itself does not conduct heat evenly. "All Clad" cookware refers to the fact that the aluminum within the cookware is clad in steel.
3) Aesthetics: stainless is pretty.
Stainless is not anti-stick, so you'll have to use all your skills to avoid sticking.
1) Use oil or butter: heat your pan before oiling. Once to temp, add the oil/butter and wait for it to heat-through. THEN add your food - sticking should be minimized.
2) Move your food around a lot: once you add a piece of food that is likely to stick, move it shortly afterward. This will prevent the food from gluing itself to one spot in the pan - a crust will start to appear, and that will protect the food from sticking.
3) Love the fond: anti-stick pans don't have a good chance at fond development (fond is the stuff that sticks to the bottom of the pan, and is crucial to pan sauce creation).
You should experiment with your cookware, or send it to me: I am wishing for some new cookware.