Reseasoning Stainless Steel Pot

Do you season a stainless steel pot?

You season carbon steel, I don’t think stainless needs to be seasoned at all (but I doubt it would hurt if you did do it).

All I know is it came with seasoning instructions when I bought it years ago, and I followed them. Rice didn't stick. Now rice starting to stick. So it apparently does something.

Google says

How to Season a Stainless Steel Pan

Wash and dry the pan. Use a gentle dish soap and warm water to thoroughly wash your stainless steel frying pan. Afterwards, rinse and dry your pan completely.

Oil your pan. Once the pan is completely dry, heat it up on your stovetop. Then add a little bit of oil. You will want to use an oil with a high smoking point. Some examples include: sesame, vegetable, peanut, and soybean oil. Once you have added oil over medium heat, use a wad of paper towel to distribute the oil around the pan’s surface.

Cool the pan. Once you have a hot pan, and it starts to smoke, remove it from the stovetop and let it cool. When your pan is cool, use another paper towel to remove the oil. (The environmentally friendly option is to substitute a clean, dry cloth for the paper towel).

Repeat the process when necessary. When you find that food is once again sticking to your stainless steel pan, return to these steps and re-season it.