Sautéing and Stir-Frying

Sautéing and Stir-Frying. These methods use the least amount of fat to heat the food. Stir-frying is predominantly used in Asian cooking; the pan is held stationary, while the food is stirred and turned over very quickly with utensils. Sautéing is done in a frying pan, a special sauté pan, or on a griddle. The foods most frequently prepared on a griddle with a little fat are eggs, pan-cakes, and hamburgers (with the fat derived from the meat itself).