How to Prevent Stainless Steel Pans From Burning and Sticking

I've long ago gotten rid of all my non-stick pots and pans and baking utensils in favour of stainless steel and cast iron, but I had to learn how to prevent sticking and clean them properly.   I used to burn everything and just everything stuck on the pans and then couldn't clean the them without resorting to steel wool.  It's so easy to prevent burning and sticking and clean the pans once you know how.   Do exactly as follows and you won't have any trouble.

1.  Heat the clean dry pan on medium heat (never higher).   The pan heats up very hot and holds the heat, so high heat is not necessary.  
2.  Once the pan rim is hot to the touch, add oil, about 1 or 2 tablespoons.  Olive oil is the best for everything.  Don't leave on the heat longer than it takes to heat up without adding oil.
3.  Roll the oil around the pan and sides.  
4.  Add food.  Stir or toss occassionally to prevent burning things like onions, and adjust the heat down a tad if necessary.  I use wooden spoon or tongs or metal tongs and turner for back up.
6. After removing the pan from the heat or turning the heat off, and transferring the food to a serving dish, let the pan cool on a cold element.  Do not add water or the pan may warp.
7. When the pan is cool, add water and soak.  You can add a bit of dish soap too.  Depending on how cooked on the food is, it will take between 5 minutes and a few hours to loosen the food.
8. Wash the pan with soap and water and a dish cloth.  Use a plastic scrubber if needed.  Don't use steel wool as it takes off your nice non-stick finish that you've just added.   If some food is still stuck, soak longer.  Be sure to scrub the bottom and sides and all around the rivets to prevent a build up. 
9.  When the pots need a shine, rub inside and out with a cloth and Bar Keepers Friend.  You can get it where you buy pots and pans.   It is the only product I have ever used that really cleans stainless steel sinks and pots.