We have a number of SS pots and pans we purchased over a few years at a restaurant supply place (open to the public).
They are great.
Think GB is right on, you cannot be too skimpy with the oil.
I know the Frugal Gourmet's mantra was 'hot pan, cold oil, food won't stick', but often want both a hot pan and oil before tossing in the food, particularly meat. Find hot oil tends to decrease the oiliness of the cooked food.
One thing we found useful. When you do get that buildup of thick fond (or gunk if you are not going to use it) we don't cool the pan and then wash it.
Instead we just pour off the oil and then add the water with the pan on the burner and hot. It does a wonderful job of cleaning the surface, just as it would if you were deglazing for a sauce. Usually a minute or two of doing this will get rid of all, or at least most, of the gunk on the bottom.
Love the SS but also use the non-stick. Would not, for example, consider making an omelet in anything but a Teflon pan.
And always reach for my old iron wok rather than the SS one.
Hope you enjoy the set.