I'd say not. At least part of seasoning is the process of filling in the pores in a pourous surface and stainless is non-pourous to start with. I am interested in purchasing good copper cookware.
Quality is of the essence.
Sounds like it could be overdone on the outside with the inside not cooked. The gumminess could be exess starch. I use 8 qts to cook a pound of pasta. But one thing occurred to me - you need to put it into lots of really boiling water. If the water is not hot enough to cook it the minute it touches the water, the outside will absorb the water and go soggy.