While you're still cooking, the best way to get any stuck bits (also known as "fond") off the bottom of the pan is to add a bit of water, stock, or wine to the pan. This is called “deglazing” and it’s used to make pan sauces, but you can also use it just to get any stuck bits to release! Just scrape them up with a wooden spoon or spatula. As long as it's not burned, they add a ton of flavor to your food. If your food is sticking to the pan because it is burned, you can still use this method to help dislodge it. Maybe just don't use the wine for it.