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Unfortunately I can't really tell from the pictures if that's a stainless steel pan or not. 

Stainless steel pans are definitely not "nonstick" in the sense of an actual nonstick pan. However, because of their characteristics, it is possible to avoid having a lot of food stuck to them. The articles you've posted are discussing two entirely different techniques for that. They are:

1. Using high temperatures to sear and then deglazing and
2. Adding a "nonstick" seasoning to the pan similar to a cast iron. 

[Here](https://youtu.be/bYs-ATfXGp4?t=43) is a video that shows how to deglaze (in this case to make a sauce). After she's cooked the food in the cast iron pan and has a bunch of browned, stuck fond on the bottom of the pan, she uses an acid over heat to bring them up. I use this method even when I'm just cleaning my pans - I'll pour in a couple tablespoons of cheap white vinegar and poke at it for a minute to get it off. 

The second method is simply taking advantage of the potential for oil polymerization to create a thin surface over the steel and keep food from having the opportunity to stick. I'm not sure why this would be preferable to a cast iron unless you're trying to minimize the number of pans in your kitchen.