It's only carbon steel and cast iron that can be seasoned and then don't stick much. It's still not as magic as teflon but it's pretty good with a level of care/practice that isn't too high.
Stainless is totally different and is really only good for sauces not frying, because it sticks worse than anything else.
"sauces" does also sometimes mean frying and sticking, but only as a first step and then liquid is added which takes up and uses the stuck carmelized bits. And that ends up making the pan easier to clean later as the stuck bits are loosened and dissolved by the following sauce.
Those same sorts of things, especially anything tomato or lemon, would actually not be so great in cast iron because it eats away the seasoning. So different pans for different jobs.
Seasoning doesnt matter. In all 3 cases, the key factor is temperature control. I can make eggs in all three types of pans with no sticking and no seasoning. Seasoning is only to protect the metal from rust.
It's only carbon steel and cast iron that can be seasoned and then don't stick much. It's still not as magic as teflon but it's pretty good with a level of care/practice that isn't too high.
Stainless is totally different and is really only good for sauces not frying, because it sticks worse than anything else.
"sauces" does also sometimes mean frying and sticking, but only as a first step and then liquid is added which takes up and uses the stuck carmelized bits. And that ends up making the pan easier to clean later as the stuck bits are loosened and dissolved by the following sauce.
Those same sorts of things, especially anything tomato or lemon, would actually not be so great in cast iron because it eats away the seasoning. So different pans for different jobs.