There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
So with veggies you could try blanching as a first step for cooking it through and through and then finish at high heat.
With meats you're probably wanting to do a sear and cook which should trap juices inside.
High heat and oil is the key to the finish, par-cooking is the key to make sure the food is fully cooked before that.
Any water on the surface of the food will be turned to steam, and this is what you're observing in making the food look like it was boiled. It also takes away a lot of heat away from the pan itself, so after the water boils off there might not be enough heat left in the pan to effectively brown the food anymore. (browning = Maillard Reaction, and only occurs well above boiling point around 280-330F). Using a pan material with a high heat capacity will also help. Cast iron is probably the most popular choice, but I personally prefer carbon steel because of the superior thermal conductivity (which gives beautifully even results).
You can practice this technique by glazing carrots. They are delicious and no one will complain of them as an added side. I cut them into disks, a little thicker than 1/4", then get a pan hot and add butter (you can use oil, but the carrots taste better in butter). If you keep the pan medium to medium-high the whole time, they will start to caramelize and soften at the same time. Carrots are a little forgiving in this endeavor - if your heat is a little too low, they will just take a bit longer instead of releasing a bunch of water and steaming themselves. You will notice that they aren't really browning like they should, so you just turn up the heat a bit. I add a little salt after they have been cooking for a few minutes. That brings up another good point - salt breaks down veggies quicker, so you have to balance when you add it to ensure you aren't making the veggies too soggy at the beginning of the cooking process. If you have ever made kraut or kimchi (even salsa), you will how just salt can fully break down a veggie over just a short period of time. For most veggies it won't matter too much, but some break down so quickly (squash and cabbage for example) that preseasoning makes it difficult to sear because there is simply too much water that the pan can never get to searing temps. There have been times where I had to drain excess water just to get the pan hot enough to sear.
The reason for this is that the meat is not making perfect heat transference contact with the pan. Sure, the nonstick surface has a low coefficient of friction, requiring little to no oil, but it is exactly that oil that fills in the microscopic pits between steel and the meat.
What kind of meat are you preparing? A steak? Then the previous responses have that covered.
If the meat is cut into smaller pieces, like for fajitas or stir-fry, make sure they are not crowding in the pan. Brown it in portions. This way, if they do give up moisture, the pan has sufficient heat to boil it off.
If you're browning something like ground beef, fattier grades will give up more liquid, so feel free to drain it off.
One unusual trick I use is to use the same blowtorch I sometimes use for browning and fish. It makes for a super fast blow dryer evaporating surface liquid very quickly even if you want to do a normal pan brown.
The other part part of the equation is how your prep is done for the food. for a lot of my meats I actually give them some sort of light salt cure at least overnight in the fridge before whatever my next step is. This draws out a lot of water which can evaporate away and reduces the problem when you get to the browning.