There will be a slight amount of sticking with stainless steel, but not to the point the food doesn't release from the pan/skillet. Unless you're using very high heat, there should be no problem and with an all clad type construction you shouldn't be using high heat. I have the Member's Mark cookware and love it. Make sure you heat your pan (I cook with olive oil) on low/medium before you put your food in. This will help prevent your food from really adhering to the pan....besides, who doesn't appreciate a litle bit of frond when cooking things like chicken, pork or beef :o) I highly recommend the Member's Mark cookware and think you will be very pleased with the quality and results. Let us know what you decide.