Mostly agree. I want to add, there are ways to make your stainless steel produce a non-stick effect.
Very similar to the method used to produce a non-stick surface on carbon steel, cast iron, and other heated cooking surfaces. Essentially you apply a light coat of oil and created a polymerized surface on the pan.
One source: https://www.youtube.com/watch?v=qXEt-fhyCis
Edit: Another Source (Leidenfrost effect): https://www.youtube.com/watch?v=FUwaOnCd1h0
I’ve heard from several sources that the iron is supposed to be good for the diet. I love my carbon steel and cast iron kitchenware. All of the studies I’ve seen show it as a superior option to PFAS cookware and will still outlast the latest ceramic options. I have a very non-stick carbon steel pan and griddle from avocado oil seasoning.
You didn’t mention that you’re oiling it after drying it. It’s recommended that you lightly oil the surface upon storage.
One Source: https://www.youtube.com/watch?v=Px6jqcYFdFs