[numpad0]

It seems some people have misconception that excessive oil and overcooking are causes for sticking, while opposite of that is how to completely eliminate sticking. When they can't accept the latter, they might resort to Teflon and steel wool sponges.

[InSteady]

A tbsp or three of a good vinegar or wine + some scraping at the end of a nice sear adds so much flavor back into the dish, and cleanup is that much easier. When the pan is extra crusty just put a bit of warm water in it while the pan is still hot and let it sit till after the meal. Unless you are charring the absolute crap out of your food (in which case, practice your technique and heat management), everything is going to come off with a few seconds of hot water + soap + scrubbing.

Teflon is hot garbage. I wont even use it for eggs.