What is the difference between Pan Frying and Sauteeing?
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.