I have pretty good luck with things that only require a quick fry at higher temps such as wings and poppers.When it comes to anything that requiers a longer lower temp to throghly cook it is a mess.The first side in the pan turns out pretty good but after I flip it the second side sticks.I use iron skillets and when I turn the pork chop there is a nice sizzeling sound so I think my pan is hot enough.I have tried many coatings and covering the pan at the begining to cook the top layer before turning to no avail.What am I doing wrong?