Don't Overcrowd the Pan — Food Steams Instead of Browning

When you pile too much food into a pan, every piece releases moisture. If there's nowhere for that steam to escape, the temperature drops and the food starts to boil in its own liquid instead of searing.

Cook in batches. Give each piece enough space that you can see the pan surface between them. Yes, it takes longer. But the difference between a golden, caramelized crust and a pale, soggy surface is worth every extra minute.