Sautéing and Pan-Frying

According to the basic definitions, the main differences between sautéing and pan-frying are the amount of fat used and the cooking time. Sautéing means cooking quickly in a small amount of fat. The product is often tossed or flipped in the pan over high heat. Pan-frying means cooking in a larger amount of fat, usually for a longer time at lower heat, and the product is not tossed or flipped. In practice, the two methods are similar, and the distinction between them is hard to draw. Pan-fried vegetables are often given a coating, such as breading, that gives the cooked vegetable a crisp exterior that makes an appealing contrast with the tender vegetable inside.