Deglaze the pan if sticking occurs.

If meat has stuck despite best efforts, remove the meat and pour a splash of wine, stock, or water into the hot pan. The liquid boils on contact and lifts the fond (caramelized residue) off the surface. Scrape with a wooden spatula or spoon while the liquid reduces. This simultaneously cleans the pan and produces a flavorful pan sauce you can spoon over the finished meat. Deglazing works best while the pan is still hot -- waiting until it cools makes the fond much harder to dissolve.