Sautéing is a method of cooking food over high heat, usually in a frying pan, with the use of a small amount of fat (olive oil, sunflower oil, etc.).

It is a very basic cooking technique which, if executed correctly, is an easy, quick, and healthy and, more importantly, offers particularly flavorful results.

Sautéing can be used as the exclusive cooking method of a food (e.g., sautéed chicken breast), but also as a preliminary stage for another technique (e.g., sautéing pork before finishing it off in the oven or veal to be braised with a tomato sauce).