I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right.
One thing I constantly struggle with is haloumi. I pre heat the pan for 2mins. Water drops dance on the surface. I add some olive oil (about 2tbsp in a 24cm skillet). Stir it around and let it heat then add my halloumi cheese. And it consistently sticks leaving a mess on the pan. I leave it for a minute or too and it never releases. And just becomes completely burnt.
I know halloumi is rather wet cheese so I've tried paper toweling it dry before adding to the pan. Same result.
So how do I cook wet foods like this on stainless pans without sticking?