Turn down the temperature. Food is less likely to stick if the pan is over low to medium heat. Also, make sure the pan is level on the burner. For the record, some sticking isn’t necessarily a bad thing. Those browned bits stuck to the pan are called fond and can be very useful in making a pan sauce. Just add a liquid like wine or stock to break down the fond. This process is known as deglazing. Let the liquid condense a little, and you’ll have a tasty sauce to serve with your meal.