Talk:Pan frying

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I have not heard that pan frying is the english word for the french saute. i pan fry my steaks which i use a heavy pan and no added fat. I don't consider this the same technique as sauteing, am I wrong?

The article was incorrect. I've taken a shot at revising and expanding it. It certainly could use more work.

I think your confusion stems from the difference between the culinary use of the word fry and more general use. In one sense, fry can be used for nearly all methods of cooking, especially on the stove top. As I understand it the more specific definition of frying requires oil to mediate the heat transfer from heat source to food. The various techniques use more or less oil and have corresponding procedural differences as a result.

Sauté comes from the French for jump. Either, depending on who you listen to, the water "jumping" out of the food/pan or the need to keep the food "jumping" around the pan to prevent sticking/burning.

As for your steaks: you are what would more accurately be described as browning or searing. VermillionBird 18:31, 20 September 2005 (UTC)