@Stephie OOh! I will! I missed a ping somehow before (I've been largely absent since I broke my wrist) but I'm super excited for you.

I'm cooking small pieces of port. I wanna sear it first to get extra flavor & color before putting in some water to fully cook. However, the pan seems to get kinda burnt with the faun sticking to it so I think I have to put in the water before it's done searing. Should I just not worry about the faun burning and keep stir-frying it to sear? How should I deal with the burning?

@JohnZhau please tell me you are not trying to cook a mythological creature? And the only port I am familiar with in cooking is a Portuguese fortified wine? But apart from that, what kind of pan do you have, are you using some kind of fat, when do you put the meat (?) in the pan and how hot it your stove? I suspect that the remedy for the burning is in one of these factors.