Tossing ingredients in a pan and some oil over high heat.

What are the fundamentals of sautéing?

Sautéing is the act of quickly cooking food in a small amount of oil or over high heat to cook foods through and achieve some browning.

  • Unlike , sauteing involves tossing and moving ingredients around for more even cooking.
🍳 Kitchen Tool: Pan
🔥 Heat Type: Conduction w/ fat
🌡️ Pan Surface Temperature: 375°F/190°C
🧪 Food Reaction(s):

Example Foods

  • Caramelized onions
  • Sauteed zucchini slices
  • Shrimp scampi

Sautéing in Action