Stainless steel is not forgiving for delicate proteins, but it’s not impossible. Oil coverage and temperature control will get you most of the way there. Being patient and waiting for the fish to release (without overcooking) is the tough part.

Stainless steel, flat-ish bottom, tall curved (wok-like) sides, all metal. Something like this mf: https://m.media-amazon.com/images/I/81O93YXWJ-L._AC_SL1500_.jpg

you can:

• pan fry
• stir fry
• stew
• throw it in the oven for roasts
• soup in a pinch
• use it on every kind of stove top

care:

• minimal
• steel wool and scraping is a-okay if it gets nasty!

downsides:

• you’ll never have a good time frying wet starches like noodles without some serious oil
• your first 4 attempts at pan fried fish will inevitably result in destruction
• fried eggs are gonna be tough

quirks:

• heats and cools very quickly, so you’ll have to break some habits if you ever expand your cookery collection with carbon steel or cast iron

There’s some fantastic suggestions in the thread already, so I won’t repeat any of them. However I will note that if you’re particularly sensitive to flavours, it’s going to be nigh impossible to get anywhere close to chicken without actual chicken. If you try a bunch of veggie stock and end up still not quite satisfied, I’ve found success redirecting a dish toward a different main ingredient instead - coconut, peanut, etc. - so that I end up appreciating the dish for without comparing it with a meat-based version.