Guide: Stainless steel pots
Advantages of the popular material
The most important at a glance:

Low energy loss
Dishwasher compatible
Stainless steel per se not suitable for induction, but with appropriate base suitable for induction stoves

By far the most cookware on the market is made of stainless steel. There are several reasons for this. For one, stainless steel is a relatively poor conductor of heat. What initially sounds like a disadvantage is actually not one: as a result, the pots give off little heat to the outside, and little energy is lost on the walls. And since saucepans are rarely used for hot frying, the speed of energy dissipation is hardly an issue. But there are several other advantages of the classic material.

Dishwasher safe and often suitable for induction
Stainless steel, for example, is especially dishwasher safe. If the cooking pot also has steel handles, cleaning in the machine is no problem at all – aluminum pots, on the other hand, can turn dark because they react with the higher-grade metals. In addition, stainless steel is food safe and can usually be used on induction stoves. While stainless steel in itself does not have good induction capabilities to begin with, modern stainless steel pots usually have sandwich bottoms that still have a magnetic simple steel plate incorporated into the bottom. This is then induction capable.
Coating vs. bare steel bottom
So you should not buy blindly, but ask specifically for this feature, nevertheless you should often succeed. With the increasingly popular cast aluminum pots, this is by far not as often the case. In return, these often offer coated bottoms, whose non-stick properties are perceived as very pleasant. But at least when searing meat, this is actually a disadvantage: non-stick coatings ensure that the meat is not as crispy on the outside and cooks through much more evenly – but this then appears rather dry.
Scrubbing at first
At first, the meat adheres strongly to a stainless steel base, which causes many inexperienced cooks to panic, as it apparently threatens to turn into hard coal. But it is precisely this adhesion process that is important, because at this moment the outside of the steak is sealed crispy, while the inside of the meat remains juicy. If the outside is crispy enough, it comes off all by itself – then it can be turned over effortlessly. The only annoying thing is that meat juices and fat do burn in and, at least during the first few uses, result in an extremely annoying scrubbing of the bottom of the pan. But even this will disappear over time, food residues continue to burn in, but are then surprisingly easy to remove with a little water. So, like a pan, stainless steel pots need to be baked in first.