What is the difference between pan-frying and sautéing?

Question

Pan-frying vs sautéing: Learn how they differ in oil use, heat, and technique.

Answer 1

Pan-frying uses a moderate amount of oil to cook food to a crispy exterior, while sautéing uses a small amount of oil to cook food quickly over high heat, usually without a crispy crust.

Detailed Explanation:

While both pan-frying and sautéing involve cooking in a pan with fat, their goals and techniques differ:

• Pan-Frying (Shallow Frying):
  • Oil Amount: Uses a moderate amount of oil or fat, usually enough to come up about halfway on the sides of the food (e.g., cutlets, fish fillets, chicken pieces).
  • Heat Level: Typically uses medium to medium-high heat.
  • Goal: To cook the food through while achieving a pronounced crispy, golden-brown crust on the exterior. The food isn't constantly moved.
  • Examples: Fried chicken, breaded cutlets, shallow-fried fish, many types of patties.
• Sautéing:
  • Oil Amount: Uses a minimal amount of fat, just enough to lightly coat the bottom of the pan (e.g., a tablespoon or two).
  • Heat Level: Always uses high heat.
  • Goal: To cook food quickly and evenly while stirring or tossing frequently. The aim is often to tenderize and brown lightly, rather than create a distinct crisp crust. 'Sauté' literally means 'to jump' in French, referring to the tossing motion.
  • Examples: Sautéed vegetables (onions, bell peppers), garlic, mushrooms, thinly sliced chicken or shrimp.

In essence, pan-frying is about crisping, while sautéing is about quick cooking and softening.

Pro Tip:

If you start a dish by sautéing aromatics (like onions and garlic) and then add larger items for crisping (like chicken pieces), you're transitioning from sautéing to pan-frying within the same dish!