Sticky or Tacky
Stainless is pretty sticky stuff – that’s why it gets lined with Teflon® polytetrafluoroethylene (PTFE) and other synthetic fluoropolymer non-stick surfaces so often. A bare stainless steel surface grabs food like no other material; it’s an alloy of steel, chromium, nickel and often other metals such as molybdenum and titanium and has a very complex molecular structure. It resists seasoning like it resists energy; you cannot season a stainless steel surface like you can iron or carbon steel, both of which are comparatively porous but simple and molecularly well-ordered.
Pure tin, on the other hand is harder, smoother and low-tack making it easy to clean while still producing the fond you love for your favorite sauces. Yet food lifts off pure tin much as it does from well-seasoned cast iron, but tin does not require seasoning – its crystalline structure is already very smooth (i.e., molecularly simple and well-ordered).