A quick cooking method for food that uses a small amount of fat preheated to a medium to high heat, 325° to 475°.  Sautéing is used for two purposes: to cook small pieces of food such as cut or diced meat, poultry or fish, vegetables and potatoes quickly or to sear and cook chops, cutlets, fish, poultry, fillets and some sliced vegetables.

A sauté pan (sauteruse) is used, preheated with a small amount of fat. small amount of food is placed in the pan and shaken and cooked quickly.  Blanches vegetables are often cooked in this way.  Larger product requires a larger pan as too much product will cool the pan down and cause a depreciation of quality in the product.