Pages tagged pan:

Houseboat Eats: How to preheat your pan

I like the method for determining when the pan is the right temperature.  I don't like the attempted explanations; water and protein change much more than steel between 70 and 300 degrees.
There is actually a small ideal window of heat that you should be aiming for in order to prevent sticking, optimize browning of your meat, and develop a nice fond on the pan.