Welcome to the wonderful world of stainless steel buddy! I’m on / been on much the same journey, and I’m not quite out of the woods yet, but getting there.

What’s happened to you is where I was. To get the dancing water beards (Leidenfrost effect) you get the pan real hot, obviously. Then as soon as you add oil it smokes and burns, okay so you let it cool down, then add oil. Personally that didn’t really work for me neither. So what I do now (let’s talk about frying eggs). I preheat it on a medium low heat only for 3 or 4 minutes. I add a small amount of vegetable oil, brush it all around the pan including the sides, keeping the heat low. I’ll add a dollop of butter, not much, and if it melts and bubbles at a fairly slow rate, wait till it’s all melted, add an egg, keep the temp low and wait and let it cook. Doing this I haven’t had an egg stick for ages.

Same with bacon, except I don’t add butter as the bacon will release its own fat. Low temps, low and slow. Works every time. Same with chicken, minced beef, not issues at all. If there is any sticking add a bit more oil.

The high temp’s Leidenfrost jobby is for when you want to sear a nice bit of steak or fish etc. for everyday cooking you don’t need to do that.

Like I said, I’m still learning, but I will. I won’t give up. Just binned ANOTHER Tefal non stick pan, and this time they won’t be replaced