[dredmorbius]

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.