The 5 Pots and Pans You Really Need, Plus 1 Ingenious Tool
Make sure to...choose a frying pan made of a metal that conducts heat efficiently, such as anodized aluminum, cast iron, lined copper or stainless steel–wrapped aluminum.
But don't...cook with it using the highest heat. Keep the flame between low and medium-high; otherwise, you risk burning food and making cleanup a real chore (if you do find the pan has black spots you can't remove with dish soap, try Bar Keepers Friend).
Try this recipe: Sautéed Spring Vegetables