Why have the inside of my 18/10 stainless steel pots and pans started sticking?

Stainless steel cookware does not mean it will not have food/whatever stick to the inside, unless it is coated with teflon. Assuming they are not coated, everytime you clean them, a miniscule amout of the layer is removed from the inside. To prevent further sticking, use a cooking spray on the inside before you apply any heat. If you are preheating water for cooking preparation, a small amount of cooking oil will also help. Stay away from butter as it will "cook out" if you are not careful or heat is too high.

Probably you're putting on high fire. Well the trick is to first start off with high and keep an eye on the pot, when you feel the heat on your palm above it (don't wait till you see smoke) put it down to medium and start off by pouring in adequate amount of oil to coat the base of the pan ( if it's not a nonstick) and then you start to add whatever ingredients, that might bring down the simmer, so when you see that the flame is not enough just jack it up a bit to medium high and sprinkle some water on veggies for best results on stir fry. For stew make sure you have adequate amount of liquid to cook in and on medium low heat.

It should work since I've used my pots over 8yrs and still doing good.

the tephlon inside you pans is starting to wear. this is a problem if you use them constantly. all you need is something to keep the food from sticking like butter or olive oil. what ever works the best with what you are making, and of course Pam always works.

hot pan + cold oil = food wont stick!

never wash them in soapy water!