Cooking tips: Learn how to sauté

Sautéing is one of the most popular cooking techniques because it’s quick and simple. 

It consists of cooking food with a small amount of oil or additional fat at medium or high heat to give it a golden color and a crispy texture. 

Sauté comes from the French word meaning “jump,” referring to the sound and movement of the food as it cooks at high heat and the moisture evaporates. 

Master the art of sautéing with these tips: 

• No extra moisture. For the best results, none of the ingredients you are going to cook should have excess moisture. 

• Preparation is key. Your ingredients should be at room temperature before cooking, and uniformly cut into small and thin pieces. 

• Use oils with a high smoke point. Some expert chefs recommend refined vegetable oils (canola and olive) and/or animal fat (duck). 

• Proper temperature. Make sure your pan is hot enough. The Royal Prestige® Smart Temp makes this easy by ensuring the optimal temperature for your cooking. 

• Use minimal fat. Use just enough to lightly coat the surface of the pan. If it dries out while sautéing, add a little more, but not too much. 

• Strategic movements. If you want your food to have a golden color, turn it just enough to brown all sides. Avoid stirring too much. 

• Correct amount of food. Don’t overcrowd the pan. Filling it up will prevent your ingredients from sautéing properly and achieving the desired texture. 

Now that you know the secrets behind this incredible culinary technique, put them to the test with the Royal Prestige® MultiPan; it’s everything you need in one pan.