What is the main difference between sautéing and pan-frying?

The main difference between sautéing and pan-frying lies in the amount of fat used and the temperature at which the cooking occurs. In sautéing, a small amount of fat (such as oil or butter) is used, and the cooking is done over relatively high heat. This method allows for the rapid cooking of food while preserving its moisture and flavor. It is particularly effective for smaller, uniform pieces of food like vegetables and proteins, enabling them to cook quickly without becoming greasy.

In contrast, pan-frying typically involves a larger amount of fat and is done over medium to medium-high heat. This method allows food to develop a crisp outer layer while cooking more slowly than sautéing. The difference in technique affects the texture and flavor profile of the finished dish, making sautéing ideal for achieving a quick, vibrant finish.

Understanding these cooking techniques is essential for food preparation, as it influences not only the cooking process but also the final taste and presentation of the meal.