After years of thinking non-stick were the only types of pans to use, I invested in some stainless steel ones. So far they are working out great....EXCEPT I can't get fish not to stick when I am searing it. I've tried to do everything suggested. I let the fish come to room temp before putting it in, I get the pan and oil hot enough, I wait for a little brown to appear, but nothing works.
So far I've only made fish for myself, so it's okay, although I end up losing into the stuck part any salt and pepper that I sprinkle the fish with. But at some point I would like to have people over and would be embarrassed at the mangled piece I would have to serve because much of it got left stuck to the pan.