Sautéing

Sautéing is a method of cooking food quickly in a small amount of fat over relatively high heat. The term derives from the French sauter, meaning “to jump,” reflecting the tossing motion used to move food in the pan. The technique aims to brown the exterior while preserving moisture and tenderness inside.

Equipment and fat: A wide, shallow pan with low sides, such as a skillet or sauté pan, maximizes surface contact and browning. Fats commonly used include neutral oils (canola, grapeseed), olive oil, butter, or a combination. Oils with high smoke points are favored for hotter pans, while butter adds flavor but browns or burns more quickly.

Technique: Preheat the pan until it is hot enough to make a droplet sizzle. Add a thin layer of fat, then place the food in a single layer without crowding. Let the surface form a crust before turning or tossing to promote even browning. Keep the heat high enough to sizzle but not so high that the fat smokes; adjust as needed.

Finish and variations: Once cooked, meat or vegetables can be removed and the pan deglazed with wine, stock, or other liquid to create a short sauce. Sautéing emphasizes browning and moisture retention and differs from stir-frying (which uses higher heat and constant motion) and pan-frying (which uses more oil and a longer cook time).