Last night for dinner I sauted an 8ounces/230grams onion first and then added with the onion 17ounces/500grams of diced lamb and veal in prep for a stir fry. I used my Demeyere Apollo 4.2 qrt/28cm saute pan with Extra Virgin Avocado Oil (meant to have a smoke point of 271c/520F).
The end result was tender meat but not browned and I faced the following challenges:
1. It appeared the sides and the edges of my Saute Pan were hotter and resulted in some burning (see pic). Mid way through the process I used my silicon spatula and ran some oil around the edges
2. A large amount of liquid was released. The meat was previously frozen and I did get it thawed and down to room temperature and I used paper towel to try and absorb moisture before frying.
I did reach the avocado oil smoke point before sauteing the onions because it started smoking to which I tipped out the oil and wiped the pan with a paper towel.
I appreciate any tips/assistance on points above and how I can do better next time.