Ok but you described a lot of work for a pan that gets used 3 times a day (in terms of time).
I do have a cast iron,but we prefer the stainless steel because of how much work is the cast iron.
That’s way more than I do with mine: hot water, nylon brush, throw it on the heat till dry, wipe with paper towel already oiled from constantly doing this.
First use is always over easy egg, which doesn’t really even dirty the pan enough to worry about if I’m going to just cook again later.
That's what I do. Still a lot of effort, but it's more acceptable, we kept using it (forgive me, when it comes to cleaning the kitchen I'm clearly the laziest)
The only work that's added over any of aluminium, stainless, or teflon, is the oil wipe, which takes a few seconds. For daily use.
Again, once a month or so, usually when I'm baking something else, I'll add a coat and leave the pans in the oven whilst I'm making bread, rolls, pizza, etc.
The benefit: a utensil which only improves with age, over decades if not centuries.
If stainless works for you, have at it. What I've described works very well for me.
First use is always over easy egg, which doesn’t really even dirty the pan enough to worry about if I’m going to just cook again later.