What Is Sautéing, and How Do You Do It?
Sautéing 101
Sauté refers to cooking high and dry—using a small amount of fat to cook food quickly in a piping-hot pan. The word sauté means “jump” in French—and indeed, making the food flip in the pan is a key part of the technique so that it’s not sitting for too long in one spot. However, unlike stir-frying in a wok, you’re not constantly moving the food around in your nonstick pan, either.
Although “sauté” is often used as a catchall for any form of cooking in a hot pan on the stovetop—like the method used to make these sauteed pea pods & green beans recipe—mastering the nuance between sautéing and pan-frying can mean the difference between crisp-tender vegetables and soggy, limp ones, or a golden panko-crusted chicken versus one that is pale, tough and dry. Let’s get into the specifics.
How to Sauté
What to Sauté and Why
Know the Difference: Sauté vs. Fry vs. Pan-Fry
Let’s Talk About Pans - What to Use When Sautéing
The right pan for sautéing
A good sauté pan should have a large surface area. This is so the food doesn’t get crowded and steam—instead of browning—and it should be made from a material that conducts heat evenly. Ideally, you’ll use stainless steel (which readily transfers to the oven at high heat without damage), anodised aluminium or a nonstick pan (this is especially helpful for beginners).