The trick to not do this again is to never heat the pan over high heat. That's what did it in the first place. I believe they addressed this subject on America's Test Kitchen, on PBS with Cristopher Kimball as the owner/host. He also publishes a magazine titled "Cook's Illustrated'' that should be a bible for anyone that wants to learn how and why ingredients do things the way they do in a recipe. I wish it was around when I learned to cook 40+ years ago. Look for it in the bookstore, and you will become a fan like I am.