Sautéing and frying are both cooking methods that use fat and heat

🔹 Sautéing

Meaning: Comes from the French word sauter, meaning “to jump”—referring to how food moves in the pan.
Fat: Uses a small amount of oil or butter.
Heat: High heat to quickly cook food.
Pan: A wide, shallow pan like a skillet.
Food Size: Typically small, uniformly cut pieces (like diced veggies, sliced meat).
Movement: Food is stirred or flipped often to cook evenly.
Goal: Quick browning and cooking without steaming.

🔸 Example: Sautéed mushrooms, stir-fried veggies, or chicken stir-fry.

🔹 Frying

Types: Can mean shallow frying or deep frying.
Fat: Uses more oil—enough to partially or fully submerge the food.
Heat: Moderate to high, depending on the type.
Pan: A skillet or deep fryer.
Food Size: Can handle larger items (like chicken breasts or potato slices).
Movement: Less movement than sautéing. Often flipped once or twice.

🔸 Example: Fried chicken, French fries, onion rings.

⚖️ Key Differences:

Feature	Sautéing	Frying
Oil Amount	Small	Moderate to large
Heat Level	High	Moderate to high
Cooking Time	Quick	Varies (longer often)
Food Texture	Light browning	Crispy, golden exterior

In summary:
Sautéing is fast, uses less oil, and is ideal for quick-cooking meals with smaller cuts. Frying is richer, crispier, and often heavier due to more oil. Use sautéing when you want light and fresh, and frying when you're going for indulgent and crunchy.