How do I stop food sticking to a stainless steel frypan?

You are talking about "seasoning" pan. It involves putting about 2 tablespoons of oil, and a teaspoon (approx) of salt in the pan and heating it on med high heat. "cook it" for a couple of minutes, then take it off the heat and let cool. Wipe the pan dry with a paper towel. That should season your pan so it won't stick so much. You may need to do this a couple times, depending on the pan. ( Think of an old cast iron pan...The more you "layer" the seasoning on, the better it is.) This should eliminate your problem. The other thing I can suggest is to cook your food on a lower heat. Many of the stainless pans are so heat sensitive that they will stick because they are so heat conducive. A very low heat will also keep them from sticking so much. If that doesn't work, by all means return the pans to the culinary store where you bought them. The should have a good return policy. You paid for good pans. They shouldn't stick!

Do you mean cast iron pan?? If so you need to season it with salt and oil but make sure the pan is very hot. And repeat often. And you do not wash the pan with soap or it will mess the up and you'll have to start the seasoning all over again just use plain water.I have 3 really nice ones it took me a long time to get them just right ..But if it is stainless steel Try a little PAM spray..

Scour the inside of the pan with steel wool and warm soapy water until it is super shiny and slippery to the touch.

I use the same technique on my stainless steel cookie sheets, cake pans and sheet pans, and rarely anything sticks badly.

When cooking, make sure the pan is hot before adding oil, and that the oil is shimmering before adding the food.

This will sear the food and prevent sticking.

I put a little water in the pan so the meat does not stick, and after cooking put more water in while the pan is still hot, washing up is easier then

Shave 2 quality smallish woodchucks and lightly spray them with ammonia...now gently scrub the pan w/ them. Don't use too much force, as to not rupture the woodchucks.

The combination of woodchuck dander and ammonia not only creates an impenetrable barrier between your pan and your delectable tidbits and morsels, it also creates a delicious flavour.

Try it, you'll like it!

Toss it, and buy a non-stick pan (not a cheap one either, kind of a pricey one). They are great and require NO scrubbing!