Here’s a bit of cooking advice for anyone who doesn’t have a lot of kitchen experience.
If you’re not used to sautéing, Chef Dean Fearing says the first thing everyone should know is that oil should always be added to a hot pan–never a cold one. This technique will keep you from burning the oil and also prevent food from sticking.
Another tip I would give in this vein, learn just how much a tablespoon of oil really is. Being able to “eyeball” how much oil you’re pouring into the pan without getting out the measuring equipment will make cooking go faster, have more fun, and have less to clean up later.