You’re right that you don’t season stainless steel, but I think it is porous, that’s why it sticks (don’t quote me on that)

I have gotten an amazing season on stainless steel by slowly cooking oil onto it. It crosslinke into a super hard super smooth almost ceramic surface.

You can also use a drill attachment polish one stainless steel pan to a mirror chrome finish, then heat it up, add oil and add the rgg to thr cold oil. For me that guarantees teflon level performance of nonstick. However, the mirror finish has lower emissivity so its a bit weird at first when a hot pan doesnt seem to transfer heat to the food at nearly the rate that it “should”.

You can’t season it like cast, but you can definitely get a really nice anti-stuck surface on it.

A lot of people will treat their woks with oil to get that type of low stick surface.

Woks are carbon steel, not stainless

Usually woks are carbon steel rather than stainless though, and definitely need an oil seasoning.

It still works. I do it on my stainless wok.

It certainly isn't as resilient as my cast iron, but it works and is super easy.

I’ve switched over from nonstick to pre-seasoned carbon steel for my eggs and meats. Stainless steel for all other things.