I have a set of stainless steel frying pans. They are Emeril Lagasse brand which at some point was mentioned to be made by all-clad. I don't believe they are of particularly high quality but seem to be fine. They have a "copper core" with stainless steel making the remaining components.
When I cook just about anything, such as pan frying bratwurst/sausages, making chicken piccata, or caramelizing onions - the end result is always the same. The pan develops a golden brown residue. It could be called a crust of oil, fond, or just burned residue. It is possible to remove it completely by scrubbing with bar keepers friend and a rag for ~20 minutes of elbow grease.
Note that I am using a fairly robust gas stovetop at medium-high to high heat for these tasks. I usually am using 1tsp-1tbsp of EVOO, added after the pan gets up to temp and before adding the meat/vegetables.
Is it expected that using a stainless steel fry pan will result in this residue? Or is my technique off?