Food sticks to dirty pans and cold pans. So keep the pan clean and don't add foods to the pan until the pan and the fat are hot.
I use this skillet to cook meats hot and fast. I heat the pan until a droplet of water sizzles immediately upon contact. Then I add the fat, either butter or oil, and wait for it to get hot. Then I place the meat in the pan. The meat should be dry and seasoned with salt and pepper. Once the meat is in the pan, leave it alone. Don't try to move it because it's stuck to the pan. Let it cook for a minute or two. As the heat forms a crust on the meat, it will unstick itself from the pan. When that side is nicely browned, turn the meat over and repeat. Depending on the meat you are cooking, it should continue to cook at a lower temperature until it's properly cooked in the interior.
Never cut the meat open to see if it's done. You will lose all the juices. Use a digital instant read thermometer. Remove the meat to a plate and loosely cover it with foil and let it rest for 10 minutes.
When you heat meats to a high temperature, the proteins contract and the meat shrinks a little as a result. This contraction squeezes the juices out of the meat cells. When you let it rest, the meat cools, the cells relax a little, and those juices will be drawn back into the meat. That's why you don't cut meat to se if it's done. You lose the juices and end up with dry meat.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan