Not "bad" but perhaps a waste of fuel. Stainless steel that I've seen doesn't have the granular porous structure of cast iron, and it's that structure that (a) makes seasoning necessary and (b) makes it possible.
I bake in stainless,spraying the inside with oil/water, and never washing them. They seem to have a coating of sorts. Carbon steel I have tried to season, with poor results.
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