Cooking Methods: Dry-Heat Methods Using Fat

To sauté means to cook quickly in a small amount of fat. High heat is required, and the procedure is most often done in a broad, flat pan called a sauté pan or sauteuse.

To pan-fry means to cook in a moderate amount of fat in a pan over moderate heat. Pan-frying is similar to sautéing except more fat is used, the heat is lower, and the cooking time is longer. The method is used for larger pieces of food, such as chops and chicken pieces, and the items are not tossed by flipping the pan, as they often are in sautéing.