I recently bought a great quality skillet and sauté pan. I've used both twice for browning meat and both times a lot of smoke was coming from the sides of the pan creating a blackness around the edges and bottom. My question is: is this inevitable when cooking with high heat and if so, is there any way to decrease the smoke? In terms of cleanup I have been using bar keepers friend which works great for the bottom but the sides are very stubborn to clean off. The pans I use are stainless steal with Aluminum encapsulated base. I need to keep the smoke alarm from going off.