I cook scrambled eggs in a stainless pan with a decent amount of butter (about 20% butter). It's actually pretty easy to clean. Soak the pan in water for five minutes and use a steel wool brush and everything comes off easily. Many people recommend seasoning pans by overheating polyunsaturated fats; screw that it also creates a bunch of bad chemicals. Your number one concern should be health, then taste second. Chefs' obviously have different priorities so don't care what they have to say. Most restaurants produce unhealthy food containing a lot of sugar, processed oils and sodium but that tastes good as that's what customers demand.