The Kitchen · Building Blocks
Sautéing Basics
Cooking food quickly in a hot pan with a small amount of fat.
The Basics
Sautéing uses moderate to moderately high heat and a small amount of oil or butter to cook food relatively quickly. The food is stirred, tossed, or turned as needed to encourage even cooking.
Key Principles
Preheat the pan, use just enough fat to coat the cooking surface, and cut ingredients into similar-sized pieces. Avoid overcrowding, which can cause food to steam instead of brown.
Good to Know
Sautéing and searing are related but different. Searing emphasizes developing a browned crust, while sautéing generally involves smaller pieces and more movement in the pan.