I'm not sure this is the correct board or not, but here goes. I recently purchased a stainless steel skillet at a restaurant supply shop. Its a nice skillet with the thicker sandwiched bottom for even heat, but as I feared lots of things stick to it. It's great for doing something you want to deglaze and make a sauce, but not for much else. The thing was only $15 so I thought I would give it a try anyway. Here's the question. To try to give it a more nonstick surface will seasoning this like you would a cast iron skillet (oil, then bake in oven for an hour at around 350 degree F) work? I can imagine the pores will open upon application of heat on this material just like a cast iron skillet. The thing I am thinking is this material, being smoother than cast iron probably has smaller more uniform pores and the seasoning step might not do any good, or will be less effective for that reason.