Thanks for the reply & advice!
Stainless frying pans need to be used differently than non stick. Let them heat up first, then add oil, then add your food. Don't turn everything immediately, if it sticks at first it'll release when that bit has cooked a little. It's still not as non stick as teflon, but less will stick and stainless pans allow you to make a fond sauce (the burnt on bits, deglazed with wine/stock). Sauce pans, everything is in water anyway so it won't stick too bad unless you burn it, or leave it to dry on. Even then it's rarely too hard to get off. A good stainless steel frying pan is very nice to use. Some of the cheaper ones that just have a heat dissipating base stuck on the bottom are dreadful. IKEA do a good triply stainless pan, that is an aluminium core, covered top and bottom by stainless steel.
It's Morphy Richards only I wouldn't expect anything good, poor feedback on Amazon, also it's hard to believe this set could cost £129.99 (shock)
Seems a good price. But from my experience things seem to stick to the pans easily and it's a nightmare to get off. Anyone else find this?