I'm from Kentucky and love ladies with rusty necks. So double welcome!
There are some tricks to using stainless. First off, you are likely cooking at too high a heat. Most of the time, because it's such a good conductor, stainless requires no higher than medium. And for many dishes even that's too high. So start by lowering the heat.
Second, although you wouldn't think so to look at it, stainless actually is quite porous. So you have to preheat it, at about the temperature you'll be using to cook. By doing this the pores close (due to metal expansion). Thus, add nothing to the pot/pan until it's preheated---including cooking oil.
Speaking of oil, until you develop a feel for it, you might have to use a bit more oil/butter than you're used to.
Some things will apparently stick. For instance, when you sear a steak, it will seem to stick, but then self-release once the "crust" has formed. Because of this, you're better off using tongs than any other utensil. The real upside is that you get a terrific fond, ideal for making pan sauces.
Finally, some things---eggs are notorious---just want to stick. For that reason many people keep a separate (usually non-stick) pan for eggs. I don't myself because I despise nonstick cookware. Anything I don't want to cook in stainless is cooked in cast iron.
Hope this helps.