Pan-Broiled and Panfried Meats

Pan-broiling and panfrying meats is not identical to sautéing meat, which is described. As a longtime teacher, I know that many cooks and chefs thoroughly dislike using the term “panfrying” and prefer “sautéing,” but sautéing, when applied to meats, is a completely different technique and an imprecise translation of the French sauter à la poéle which means “tossing” in the pan while frying in a fat medium. The sauté used as an adjective usually applies to vegetables, as in pommes de terre sautées or sautéed onions, for example, which are not stirred, but tossed in the frying pan to expose all their surfaces to the hot fat.