Editing Sautéing (section)

==Methods==
In a sauté, all the ingredients are heated at once and cooked quickly. To facilitate this, the ingredients are rapidly moved around in the pan, either by the use of a utensil or by repeatedly jerking the pan itself. A sauté pan must be large enough to hold all of the food in one layer, so steam can escape, which keeps the ingredients from [[stewing]] and promotes the development of [[fond]]. Most pans sold specifically as sauté pans have a wide flat base and low sides, to maximize the surface area available for heating.  The low sides allow quick evaporation and escape of steam.  While [[skillet]]s typically have flared or rounded sides, sauté pans typically have straight vertical sides. This keeps the ingredients from escaping as the pan is jerked or stirred.<ref>{{cite web|url=http://www.reluctantgourmet.com/saute-pan-choosing-and-buying-the-right-saute-pan/|title=Saute Pans – Choosing and Buying the Right Saute Pan|date=4 June 2012 |publisher=The Reluctant Gourmet}}</ref><ref>{{cite magazine|url=http://www.cooksillustrated.com/equipment/overview.asp?docid=10594|title=Sauté Pans|magazine=Cook's Illustrated}}</ref>

Only enough fat to lightly coat the bottom of the pan is needed for sautéing; too much fat will cause the food to fry rather than just to slide, and may interfere with the development of [[fond]]. The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking. The sauté technique involves gripping the handle of the sauté pan firmly and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped. Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool and make the sauté take longer.

<gallery class="center" caption="Sautéing" widths="220px" heights="160px">
File: Sautee onions and peppers.jpg|Sautéing onions and peppers
File: Baby bella mushrooms being sautéed.jpg|[[Sautéed mushrooms]]: baby Bella ([[Agaricus bisporus|portobello]]) mushrooms being sautéed
File: US Navy 100610-N-9327W-084 Culinary Specialist 3rd Class Nicholas Roby, from Louisville, Ky., tosses sautéed vegetables in the commanding officer's galley aboard the amphibious assault ship USS Nassau (LHA 4).jpg|Sautéed vegetables being tossed in a sauté pan
File:Flambé in a sauté pan.jpg|[[Flambé]]ing in a sauté pan
</gallery>