A： First, preheat the pan thoroughly on a low to medium heat – until water drops slide easily across the surface (not bubble or evaporate). Then add your food. Your meat or poultry may initially stick to the pan, but will loosen as natural juices are released. Once that occurs, you can then turn the meat or poultry to continue browning and cooking until done.
You may prefer to cook with oil, if that is the case, add a small amount of oil to your preheated pan and continue to heat until you see wisps of vapor or the oil shows runs (legs) down the pan before adding your food (You may also listen for the oil to sizzle - this indicates the pan is ready). Then follow the recipe as directed. These processes will help you caramelize, create fonds, and attain a crisp crust. It also helps to ensure foods are as dry as possible before cooking, especially when using oil – to avoid undue splattering.
And, as with any pan, for your safety, never leave cookware unattended on a heated burner or place an empty pan on a hot burner.