1: heat pan thoroughly in medium high heat for 5 mins
2: add oil and reduce to medium, 1 min
3: add ingredients. For protein, wait until sear and then flip, be patient. For vegs, no way to stick. You shall never put protein in a not hot enough pot, it will stick.
4: use room temp ingredients.
If u want to develop fond, don't worry about black bits at the bottom of the pan, deglaze with wine or stock will be easy. For most Chinese food, no fond will be involved.
Rule at thumb: hot pan, hot oil, room temp ingredients, patience.
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