BrianBoitano posted:

Yeah thirding oil + heat before any food touches.

If your first cook step is chorizo on an empty pan, a thin layer of pork will bind to the pan. After removing most of the cooked chorizo, the thin layer remains and is basically velcro for whatever you cook next.

So even if you are cooking something that gives off fat, that process is too slow to protect the pan from the very first fond forming. Always give a very thin layer of oil or saved grease from last time first and you'll be golden!