Burning dinner is how a lot of good cooks learned where the heat actually is on their stove.

Written instructions cannot tell you about your own equipment. Every stove has its hot spot, every oven runs a little off, and the only way to learn yours is to ruin something on it. A burnt pan is not a sign that you are bad at cooking, it is the cost of calibration. Knowledge about your particular setup is only available locally.

Make the same dish three times this month instead of three different ones, adjusting the heat each time based on what happened. Keep notes in the margin of the recipe. Then use the same approach on any tool you rely on often.