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Ingredients
You need a dry pan, a heat-stable oil, dry food, and enough room in the pan. Pat meat, vegetables, or tofu dry first so the surface browns instead of steaming.
How to do it
Set the empty pan over medium-high heat and let it preheat briefly. Add the oil, swirl until the base is thinly coated, and wait until the oil looks slightly shimmering. Then add the food.
Why it browns better
A hot pan brings the surface up to temperature faster. Less water collects in the pan, the food sticks less aggressively, and you get color sooner. Adding the oil after preheating also makes it easier to judge when the pan is ready.
Nonstick caution
Do not heat an empty nonstick pan for a long time or on maximum heat if the manufacturer warns against it. Do not let the oil smoke. If it smokes, take the pan off the heat, wipe it if needed, and restart a little lower.