For stainless, I've found it to be a combination of making sure there's enough heat before adding food, being OK with using a bit more fat (e.g., oil, butter) t

For stainless, I've found it to be a combination of making sure there's enough heat before adding food, being OK with using a bit more fat (e.g., oil, butter) than I initially expect, using the right utensil while cooking, and deglazing as necessary.