I ask this because, in reading other forums, a number of people are complaining that their made in China SS pots and pans tend to stick more than made in USA All-Clad. It also seems that my one made in China pot, a small Calphalonf sauce pan, seems to be a little stickier than my olderAll-Clad sauce pans. All are 18/10 stainless.
I have no problem cleaning the Calphalon pot, but I do have to be more careful using it. If the heat gets even a scosh too high, food will stick. Maybe this has something to to with the heat transfer properties of the Calphalon, which has a disk bottom, compared to the single gauge All-Clad, which, btw, are older MC pots, and are therefore thicker than many of the newer pots.
FWIW, I recently cooked a turkey burger in the MC sauté pan without using any oil, and the meat didn't stick at all. There was some crusty meat on the pan bottom, but that was zapped away easily by deglazing, and what little remained was removed with some soaking and a gentle wipe with a soapy spong. Almost like a non-stick pan.