The main differences between frying and sautéing lie in the amount of fat used and the technique applied. Sautéing employs minimal fat with high heat, while frying uses more oil and lower heat. These distinctions lead to very different outcomes for your food.
What Is Sautéing?
The word sauté translates to "jump" in French, referring to the technique of flipping or tossing food using a quick flick of the wrist. This method is ideal for smaller, cut-up items such as sliced chicken or diced vegetables. Sautéing is best when you want a little colour and flavour but not a crust. Just enough oil to coat the bottom of the pan is used over a medium-high heat.
A key step to sautéing is to stir occasionally. If you constantly stir, the food will become crisp but without colour. Too little stirring results in uneven browning. Cookbook author Jill Silverman Hough explained: "Another key to sautéing is, when you’re not stirring, spread your food out evenly in the skillet for even browning. It’s why you see chefs shake a pan after they stir or flip—it spreads things out."
Use a sauté pan, which is shallow with straight sides. This design allows for easy stirring and flipping, while pans with a lid can help retain moisture and heat. The vertical straight side helps contain splatters and liquids inside the pan.
What Is Frying?
Frying involves food sitting in a pool of hot fat. Use enough oil to partially submerge the food, up to around halfway. This method is best for thicker cuts of meat, fish fillets, or breaded items. Ingredients should not be constantly tossed; instead, flip them occasionally. Frying is ideal for producing crispness and a richer flavour profile.
When frying, use a frying pan that is shallow with sloped sides. The sloped edges make it easy to flip and turn food, while the flat bottom allows for even cooking. The design also helps steam escape from the pan, which is ideal for searing.
