Sauteing

Sauteing is a technique that cooks food quickly in a shallow pan over relatively high heat using only a small amount of oil or fat, enough to lubricate the pan rather than submerge the food. Ingredients are cut into small pieces or thin slices to maximize surface area, and the cook keeps them moving, tossing the pan or stirring with a utensil, so every piece browns evenly while the interior stays moist. The name comes from the French saute, meaning jumped or bounced, describing that tossing motion, and the technique calls for an oil with a high smoke point, such as clarified butter or a neutral vegetable oil, so it can hold the required heat without breaking down. Sauteing is distinguished from pan frying, which cooks larger pieces of food, and from searing, which browns only the surface without fully cooking through.