When sautéing, a common mistake people make is adding oil to a cold pan before heating. Heating oil in the pan makes it hit its smoke point too early, causing the food to stick.
Allow your pan to heat to 425°F before adding the oil. You can use a surface thermometer or a drop of water to gauge if the pan is hot enough.
Let the pan sit over medium-high heat for about five minutes, then add a drop of water. If the droplet quickly bubbles away, that's a surefire sign that your food will stick.
However, if the water transforms into a tiny ball that seems to hover over the pan, it’s nearly hot enough to start sautéing without running the risk of the food sticking.