Sautéing is cooking food quickly in a small amount of hot fat in a shallow pan, tossing or stirring to brown surfaces evenly. The high heat develops flavour through Maillard reactions while keeping interiors tender, making it ideal for vegetables, thin meat cuts, and seafood. Success depends on a hot pan, dry food surfaces, and not overcrowding, so that food sears rather than steams. It is one of the foundational techniques of professional cookery. Mastering heat control separates good sautéing from steaming. It is fast, flavourful, and endlessly versatile.