I have been cooking on stainless for over a decade, if it's sticking or tough to clean you've done something wrong

Check the pan surface, it needs to be clean and smooth when starting, heat marks are good

When starting, don't add food till it's hot

Never use scouring pads, it'll create grooves in the surface that make food stick

Barkeepers friend is fine but a freshly polished pan will stick at first

Anything stuck to a stainless steel pan will come off with water, if it doesn't you probably cooked too hot