I'm new to Rouxbe, and I'm learning all the techniques and cooking methods by following the lessons in the cooking school curriculum. I'm stuck with the 'Dry Heat cooking methods' - Pan frying and Sauteeing. All though the difference between the 2 methods is said be the amount of oil and the size of the cut, I see recipes that are called sauteed chicken or sauteed beef steak - when the method used is really panfrying. How come?
I'm totally confused.

Heat and food size are the two main differences between pan frying and sautéing.

Pan frying involves cooking portion-sized foods over moderately-high heat. Sautéing involves quickly cooking bite-sized foods over higher heat while frequently pan tossing. The amount of oil is generally the same between the two methods - enough to coat the bottom of the pan plus about a teaspoon.

The terms pan frying and sautéing are often interchanged and mis-used. Some recipes say to "sauté" when they really mean to "pan fry"...with experience and knowing the result you are looking for, you will understand the difference (including when the term is mis-used). So, obviously, you're getting the hang of it because you understand the differences.

One more note: the title of many recipes often say "sautéed" (even though the ingredients are technically pan fried) because it simply sounds sexier than "pan fried".

Hope this helps and welcome to Rouxbe!

Hi Dawn,

Thanks a lot for your answer...I have gone through many many books and sites but I never got a clear cut answer until now. and I also want to say that this site is really really great for people who want to learn aswell improve their cooking...So thank you!...

Hi Tarini...thanks so much for your kind words, glad to help :-)

Hi Dawn,

I'm a new member to the site so let me first start by saying "Thank You"! This website couldn't be a more perfect thing for my cooking education.

Question, as I'm looking around a for a new stainless steel pan I'm a little confused. All of the manufacturers list either a fry pan or saute pan. The saute pans I've come across have straight sides but in the topic video you suggest using a saute pan with curved sides for tossing. Also it seems like the same pan is being used in the pan fry and saute video. Are you just using what manufacturers call a "fry pan" for both? Am I missing something or is it just simple? Sorry, I'm a newbie to Rouxbe and trying to not buy too many things.
Thanks again!

Jason. You are observant. It is very confusing. Saute pans typically have straight sides and fry pans are curved. Why it's confusing is that when you are sauteing, you often pan toss which makes a fry pay (curved sides) very useful.

I would suggest buying a 10 or 12 inch stainless steel fry pan. We use Viking fry pans here at Rouxbe but AllClad are also great.

Hope this helps.

Not only have have you answered my first question but you read my mind and preemptively answered the natural follow up question. I was wondering what you guys used but I wasn't sure if you felt comfortable throwing names around. Problem solved.

Thanks for the quick reply!

Here's a question that has always stumped me. According to the CIA Handbook, under Pan Frying, it says, "In general, there should be enough cooking oil in the pan to allow the food to swim in the oil. As a rule of thumb, add enough oil so that the oil comes one-quarter to one-half the way up the sides of the food; the thinner the main item, the less oil is required."

What does Rouxbe call this type of frying? It is not saute or deep frying. Thanks

This type of frying where the oil rises 1/2 way up the sides of the food is called Shallow Frying (fully submerged is Deep Frying). This will be covered in the cooking school in the near future. Cheers!