Permanent seasoning on a stainless clad skillet?

So a couple weeks ago, I seared a steak in a stainless clad skillet, which ended with about 3 minutes of hard scrubbing with Barkeeper's Friend just to get the oil off the sidewalls. At that point I thought, why not put a full seasoning on a stainless skillet? Since carbon steel heats so unevenly on induction, maybe a permanently seasoned stainless clad skillet would give me the best of both worlds - the nonstick properties of seasoning on a smooth, machined surface, the evenness of an aluminum core, and rust immunity. So I grabbed a (Goodwill, of course) 8" Henckels clad pan, put several layers of seasoning on it using the stovetop, and...