Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it a better choice? 
The advantage of using stainless steel is the fond (tasty brown bits) that form in the pan.  It both flavors whatever you are sauteing and is often used as the base for a pan sauce. 