Cooking eggs on a stainless pain isn't particularly difficult, you just need to change your technique and use quite a bit more preheating along with more oil or butter than you traditionally would for a non-stick pan. So, it's useful in that sense, but it's not as if we wanted for pan fried eggs before non-stick existed.
Basically, yes, it's certainly possible to get non-stick properties with a well-seasoned, very well-maintained pan. But even someone like Pepin, who has more than enough knowledge and experience to keep a pan in good working order, went the route of "that's too finicky, nonstick is just easier."
Making eggs on stainless steel is definitely more difficult... I'd say it's pretty easy with cast iron or carbon steel though, which were the traditional ways to make eggs pre-nonstick pans.
The low-fat diet myth was dispelled years ago by more rigorous scientific studies. I grew up for decades thinking butter led to heart attacks but that was a criminally bad pseudoscience that people accepted as fact for almost the entire duration of my life, and it makes me angry that I got fooled for so long.
I think the evidence that low-fat diets, popularized by the now infamous food pyramid in the early 90s, were a colossally bad idea is pretty irrefutable these days.
But, in any case, yes, for decades the nutrition experts in this country recommended replacing fats with carbohydrates and that was just horrible advice that wasn't supported by the science.
I posted upstream in favor of nonstick pans, but I will say that oil and butter can be part of a perfectly healthy diet. I'm less sure about fluorocarbons
Cooking eggs on a stainless pain isn't particularly difficult, you just need to change your technique and use quite a bit more preheating along with more oil or butter than you traditionally would for a non-stick pan. So, it's useful in that sense, but it's not as if we wanted for pan fried eggs before non-stick existed.