How to keep seasoning on food?! (Stir fry)
I've been cooking on stainless for years. And im quite good at cooking certain things (fried eggs, pancakes, certain steaks, chicken thighs). But once seasoning is added, it just burns and gets stuck to the bottom (please no fond nonsense replies, im not making a sauce). These potatoes took in NONE of the seasoning, it just burned. And my potatoes are sad, not crispy at all, and a disappointment. It's become quite frustrating to spend years trying to learn and getting nowhere. I've had luck with potatoes maybe one time.
I used plenty of oil (22 g, avocado oil) for 10 oz potato and 1 small green bell pepper (with some turkey added). And yes, the pan was very hot.
Any advice?
P.s. similar issues with eggwhite scrambles. I fan good a regular scramble fine but egg whites just stick.