Fat free cooking in 18/10 stainless steel cookware

I wouldn't believe this - it sounds like marketing hype to me. Stainless steel consistently sticks unless you add at least some small amount of fat. That's true of All-Clad or any number of other brands and pans using 18/10 or 18/8 stainless steel. This copy says nothing about any special non-stick surfacing that would explain the claim; it's nothing more than an aluminum pan with a topcoat of stainless.

Additionally, that page features a ton of other hyperbolic nonsense, like this gem:

With our Cooking System, described below, also thanks to the perfect fit of the lid to the pot that creates a natural hermetic seal, it is possible to cook at a lower temperature saving time and energy, without condiments addition and preserving both nutritional and organoleptic features of the foods. In short, foods are cooked more delicately in their own natural fluids, for more vitamins, less fats and less calories.

They're talking here about... braising. That's it. You can do this in just about any cookware with a lid. Someone went overboard with the marketing jargon here, and it's not even particularly well-written. Don't believe a word of it.

Any good-quality pan can do this, and All-Clads certainly qualify. So would a $30 All-Clad knock-off, as long as it has a thick aluminum or copper base and reasonably tight-fitting lid. Cookware salesmen often use this as a trick to make their pots seem special.