You are absolutely correct. I have no idea where all of this animosity towards stainless steel cookware is coming from. It’s an absolute workhorse and doesn’t need princess treatment like cast iron or carbon steel.

I cook vegetable dishes all the time in stainless steel. Works fine. It all comes down to technique and heat control.

When the pan heats (and expands), its microscopic gaps close up. If foods are added before this happens, it pinches and traps the food causing it to stick.

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Bay leaves contain several different fatty acids which, when cooked, are transferred into your food. Fatty acids have a large effect on the flavour and nutrition of food. Next time to cook plain rice, add a few bay leaves to the pot and you will notice the change in flavour.