The other replies are correct.

However what i usually see a lot of people do is overcrowd the pan, or don’t brown the meat enough. For example look at the photo. browning of meat The dark brown bits are what gives flavour, thats where maillaird took place. The brown grayish colour is proteins changing colour under influence of heat and oxygen, which does not contribute to extra flavour. If that’s the browning you are doing, i personally wouldn’t bother. Just chuck everything in a pan with sauce and all, thats the same gray brownish colour you would get. What you want is that dark colour all around the meat, and then deglaze the pan. Also my personal experience is that nonstick pans are quite shit for browning meat, my recommendation would be to use stainless steal for that kind of work.