don’t get out of the kitchen! Just learn the rules. One of the “cooking common sense” failures that new chefs fail to abide by is having the pan hot enough. A pan should be set on the burner for at least five minutes before you add you food to it. The important part of cooking meat is creating the fond (crusty exterior) on the meat; if your pan is too cold, this won’t develop. In fact, if your pan is too cold, your meat will stick to it. The importance of heating that pan well isn’t just for the fond, but for a non-stick release, too.