What is the primary distinction between sautéing and pan frying in culinary techniques?

The primary distinction between sautéing and pan frying lies in the amount of oil used, the cooking temperature, and the speed at which the food is cooked. Sautéing involves cooking food quickly over higher heat with a minimal amount of oil. This technique is typically used for small, tender pieces of food that benefit from fast cooking, such as vegetables or small cuts of meat. The high heat helps to achieve a good sear while retaining moisture and flavor within the food.

In contrast, pan frying generally employs a larger amount of oil and is conducted at a somewhat lower temperature than sautéing. This method is suitable for larger or thicker pieces of food that require more time to cook evenly through to the center. It can provide a crispy exterior while ensuring the inside is properly cooked, but does so at a slower pace compared to the quick, high-heat approach of sautéing.

Understanding these distinctions clarifies the methodology and application suited to each technique, ensuring proper preparation and optimal results in culinary practices.