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Sautéing is a simple cooking method that can turn a weeknight meal into magic! Follow this easy guide and learn how to sauté your favorite foods.

Learning how to saute is one of the most valuable skills a home cook can have. This quick and easy cooking method isn’t just great for weeknight meals, it’s great for giving meats, vegetables, and other food items a wonderful golden-brown crispness!

Sautéing can turn everyday kitchen staples into flavorful meals in a matter of minutes. Once you learn how to properly sauté, you will have endless options when it comes to preparing stovetop vegetables, meats, and seafood. 

When following a recipe, you'll usually see "sauté the onions" as an initial step. It's helpful to know exactly what that means and how it's done. Additionally, many vegetables, meats, and seafood can be sautéed.

What is sautéing?

Sautéing is the cooking of food in a shallow pan with a small amount of fat - basically, oil or butter. Chefs love sautéing because it cooks food quickly while retaining moisture, enhancing flavor, and browning for added texture. If you’ve enjoyed crispy sauteed shrimp with butter, then you understand the benefits of sautéing - yum!

Sauteeing is one of the main stovetop cooking techniques that is the base for many recipes.

The word ‘sauté’ comes from the French word ‘to jump’, because the oil or butter in the sauté pan should “jump” and sizzle when the ingredients are added to the pan. That makes sense, right?

Sauteeing will usually involve butter or oil. The fat in the pan is essential for browning meats and acts as an effective way to heat the pan while preventing items from sticking to the surface. But there are other cooking methods that involve pans, oil, and butter, so what’s the difference between sautéing, frying, searing, and sweating?

Sauté vs fry

When it comes to sautéing vs. frying - and searing, the differences all come down to how much fat is in the pan, and the cooking temperature. Adding more oil to the skillet, and cooking at a lower temperature for longer is the key to great pan-fried recipes. While searing involves using high heat to brown meats, or form a crust - on a steak or a roast, for example.

Saute vs sweating

Sweating often gets confused with sauteing. Sweating involves cooking food, mainly vegetables, like onions, in a shallow pan with a small amount of fan, but over low heat. The purpose of sweating is to soften the vegetables without browning. Sweating vegetables is often best when you want to release some flavor and liquid from the vegetables without browning them. Sweating will generally take longer to soften the vegetables than sauteing.

Sauté Temperature Cheat Sheet

What kind of pan to use for sautéing?

Pan size: One of the keys to a good sauté is using a pan that allows enough room for your ingredients to move around - in other words, don’t crowd the pan. Using the correct size pan to sauté helps your food cook and brown at the same speed, so you get the same result. You'll typically want to grab a 10-12 inch skillet when sautéing. 

Pan type: Stainless steel, cast iron skillets, or aluminum frying pans all work well for sautéing and browning foods. A non-stick pan can sauté well but it won't be the best in browning. Non-stick sauté pans are the perfect pan for sautéing fish because they help maintain that delicate fish texture.

What type of oil to use for sautéing

The type of oil you use to sauté really comes down to personal preference and smoking points. Olive oil, canola oil, coconut oil, avocado oil, and grapeseed oil are all popular and have high smoke points. Some home cooks prefer grapeseed oil because it has a more neutral flavor than olive oil, and can be heated to a higher temperature without smoking.

And, don’t forget - you can always use a few tabs of delicious butter, ghee, or duck fat to sauté! Whether you use oil or another type of fat when you sauté, just remember that less is more. Use just enough oil to lightly coat the bottom of the pan. If you find that your ingredients are sticking to the pan, you can always add a bit more as you cook, just don’t overdo it.

If using fats or oils with a low smoke point, like butter, make sure to keep the heat over medium heat. Cranking the heat too high may cause the oil to burn and leave a bitter taste in your entire dish.

Can you sauté without oil?

Although the definition of the word sauté includes cooking in oil, many home cooks may find they can avoid using oil if they use the right tools. Water, stock, or a little liquid can be used to sauté in place of fat. Just make sure to use a non-stick pan in these incidences to avoid your food sticking.

A step-by-step guide to sautéing

• Before you add your meat or vegetables, remove any excess moisture to prevent the food from steaming
• Then, heat the sauté pan. A minute on medium-high heat is a good rule of thumb. This process of heating your pan first will ensure your food does not stick. Just be careful and make sure your pan does not get too hot.
• Add the fat and allow it to warm in the pan. You’ll know the oil or butter is ready when it starts to shimmer. If your oil or butter begins to smoke, remove it, allow the pan to cool and wipe it clean, and start over.
• Now you’re ready to sauté!

How to sauté vegetables

Perfectly sauteed vegetables are a thing of beauty!

• Add the vegetables to the pan and spread them evenly across the surface.
• Stir the vegetables until all of the pieces are coated with oil.
• Continue moving the vegetables every few minutes until they’re tender, and just a little crispy and crunchy on the outside.

How to sauté meat

Sautéing meat is easier than you think!

• To sauté meat, follow the same instructions above, making sure the pieces of meat are evenly coated with oil.
• If you find the meat is browning too quickly, or sticking to the bottom of the pan, reduce the heat.
• Once the meat has achieved a nice golden brown texture, check the internal temperature with a meat thermometer for doneness.
• For a quick reference, the internal temperature of the most frequently sauteed meats are:

• chicken - 165°F
• pork chops - 145°F
• steaks - 145°F
• ground beef - 165°F

How to sauté fish

Fish is delicate and needs to be treated a tad bit differently. When cooking thin fish filets, cook pieces over lower heat in a non-stick pan to ensure they don't overcook. for thicker filets, higher heat may be used.

More tips on saute

• Make sure any food you sauté is cut into uniform pieces to ensure they cook evenly.
• Make sure to pay careful attention to the food while cooking when it comes to sautéeing. Foods cooked over higher heat can burn quickly if not watched.
• Use wooden tools, like a wooden spoon, or spatula when stirring food in a skillet, especially non-stick skillets to keep the pans lasting longer.
• Avoid using high temperatures if using nonstick pans.

I hope this guide helps you in your cooking journey. Need more helpful cooking guides, check these out:

• Air Fryer Tips and Tricks
• Different kinds of onions and when to use them

There are many types of onions and knowing which type of onion to use and when will add flavor and dimension to your cooking all season long! 

Onions are a versatile ingredient used in everything from roasted meats and pasta to soups and stews. They’re even added to some cocktails! They can be sweet and mild, or savory and intense. There are dozens of types of onions out there, and each onion variety has its own unique flavor profile, and purpose in the kitchen. 

Knowing which type of onion to use, and when, will give you the perfect flavor every time. Take a look at this quick guide to help you navigate onions with ease.

Sweet onions

Sweet onions are mild onions, and they’re wildly popular in the kitchen. Different types of sweet onions include Walla Walla, Vidalia, and Texas Sweet. The softer, sweeter flavors found in sweet onion varieties are due to the lack of sulfur in these onions. The more sulfur an onion has, the more pungent its flavor - and scent.

Chefs love adding sweet onions to relish recipes, onion dips, or caramelizing them for hamburgers, roast chicken dishes, or game day hot dogs. This sweet onion dressing is also a delicious salad dressing where the sweet onion is the star.

Red onions

Red onions have a distinct flavor that’s intense and slightly peppery. To achieve a mellower flavor, many people make pickled red onions, or grill them for vegetable platters and sandwiches. Raw red onions can also be used in side dishes like cabbage slaws. The bright red and purple coloring of red onions doesn’t just give a flavor boost to leafy salads, it adds a nice pop of color too.

White onions

The first thing you may notice when you cut into a white onion is its crispness, which comes from this onion’s high water content. Like red onions, white onions can be pickled for use in vinaigrettes, added to Mexican dishes like guacamole and tacos, or used as a base in soups, and stir-fries. White onions are also the best onions to use for onion rings.

White onions can also be substituted for yellow onions in most recipes.

Yellow onions

Next to white onions, yellow onions are the most popular cooking onion. You’ll find them piled high at nearly every grocery store. Like white onions, yellow onions have a higher sulfur content but, when cooked, they become sweet and mellow. This makes yellow onions great for recipes that require caramelized onions.

Yellow onions are kind of a jack-of-all-trades, so if you’re ever unsure which onion to use in a recipe, a yellow onion is the safest bet. They are great in soups, stews, and chilis, like this chicken chili.

It’s worth noting that in some places, yellow onions are called brown onions.

Pearl onions

These small onions just might be the only onion that can do double duty in the kitchen, and the home bar, if you happen to enjoy a classic Gibson Martini.

They are small, bulb onions that have a soft, sweet taste. White pearl onions are the most common type of pearl onion, but you may also find red or yellow pearl onions periodically. 

If you have a recipe that calls for pearl onions, but you’re short on time, you can typically find frozen packages of pearl onions at your local grocery store. These pre-peeled onions can quickly and easily be added to just about any recipe that requires pearl onions.

These onions are a crucial ingredient in everyone's favorite French bistro dish, coq au vin. These onions can also be pickled, caramelized, or creamed and served as a side dish.  

Shallots

Milder and sweeter than most onion varieties, the shallot is a kitchen staple every home cook should have in their pantry. Slice shallots and serve them on top of grilled steak, or dice them for salad dressings. Shallots are frequently used in French recipes and you’ll see them in red and white wine sauces, tartins, and vinaigrette dressings.

What’s great about this type of onion is that when they’re stored properly, shallots have a long shelf life: up to two months! Place them in a cool dry area of your kitchen that gets plenty of air circulation. A cupboard or pantry shelf works great.

Scallions (aka Green Onions)

Scallions are long-necked onions with a small bulb at the end of the stalk. These onions are the result of harvesting other types of onions early. Unlike their onion counterparts, scallions are sold in bunches. Both the green shoots (or neck), and the small onion bulb, are edible and useful in the kitchen. 

The bulb of the scallion has a flavor similar to a mild white onion, while the shoots have an aromatic, almost herbaceous taste.

You'll find scallions in many Caribbean-based recipes. Scallions can be slow-cooked or braised whole and served alongside chicken or fish dishes. Green scallion shoots can be sliced and added to a ton of recipes like stir-frys, soups, dips, and ramen noodles.  

If you are wondering how to use dried herbs, then look no further. Here are the best tips for using dried herbs in all your recipes.

When it comes to herbs, it all boils down to personal preference. I love fresh herbs, but there would always be a space in my heart for dried herbs for cooking, especially for a pot of stew and other special meals! 

Dried herbs are essential in any cooking space. They are budget-friendly ingredients that introduce a tasty flavor to suitable meals. 

Dried herbs and fresh herbs indeed hold different flavors. They have a mucky and more savory flavor, not to mention that these herbs can be stored much longer than fresh herbs.

How to use Dried Herbs in Cooking

While cooking with dried herbs, you want to use a reduced quantity instead of what would have been used if the herbs were fresh. It means one tablespoon of fresh Rosemary will be substituted with one teaspoon of dried Rosemary. As a rule of thumb, always use ⅓ the quantity when replacing fresh herbs with dried herbs.

It's best to add fried herbs early in cooking. Dried herbs are at their best when they are rehydrated. Rehydrate your herbs by introducing them to your meal at the beginning stage of the cooking or the middle stage at most, giving the dried herb enough time to soak up the juices from the food and release flavor.

Utilize dried herbs in meals with a long to average cooking time and a suitable amount of liquids—meals such as soups, stew, pasta, and braises.

Dried herbs are the best choice when preparing smoked fish, smoked meats, or barbecued fish and meats. Make a nice spice coating for your proteins with the right dried herbs of your choice. 

Bloom the herbs

Blooming the herbs is when dried herbs are quickly fried in a tiny amount of oil or butter to get a deep flavor. You can also bloom your herbs and spices together. It's primarily used for sauces, marinating, or dressings. Rather than spray dried basil on a pizza, cook it in a bit of oil and drizzle on top. 

The Best Dried Herbs to use For Cooking

1. Dried Oregano:

Dried oregano is an irreplaceable herb for Italian and Mexican dishes that require cheese and tomatoes. It has gained recognition and is deemed to be better dried than fresh.

It is a vital pizza topping, and it releases a beautiful flavor when used in chicken, beef, and meatballs. 

2. Dried Bay leaves:

Dried bay leaves are an essential dried herb that adds a subtle sweetness and aroma to pasta, rice, stews, soups, and meat stock. To get the best out of the bay leaf, split the dried leaves before tossing them into your meal. 

It is also an excellent option for flavoring rice puddings and custards.

3. Thyme:

Dried Thyme is a versatile herb used for various dishes, such as soups and stews. This herb also comes in handy in different seasoning proteins, including chicken, roast fish, boiled fish, beef, lamb meat, and meatballs.

Dried thyme has a unique flavor that it gives to each meal it is used. 

4. Lavender:

To get the best out of dried lavender, drop a small amount on a well-oiled fish and lamb meat, go ahead to fry or roast your proteins and be rewarded with a mouth-savoring taste. Dried lavender is also ideal as a flavoring for custard or ice cream. 

5. Rosemary:

Dried Rosemary releases its fragrance in slow-cooked meals, such as braises, lamb meals, Italian-style soup, and stews. You can use Rosemary at your discretion but take note to only use a little as it can be spikey and leafy in dishes. It is also used to stuff whole fish and chicken before getting fried or roasted.

6. Dried Mint Leaves:

Dried mint leaves are famous for making a relaxing cup of tea. But they are also an excellent choice in seasoned butter for chicken, seasoning lambs, Greek dishes, and pea soup. Dried mint has a strong and distinctive taste. Note to use sparingly.

The Best Way to Store Dried Herbs

As you begin your collection of herbs, you want to ensure they are correctly stored for the highest efficiency and give off the desired taste.

• Store your herbs in a cool spot. You can keep them in kitchen cabinets that do not get sunlight. And away from the gas to prevent heat from getting to them. You can also store them in a freezer, but don't forget to label them.

• Keep them in an air and water-tight container or plastic bag. It prevents oxygen from entering the herbs and tainting their originality.

How Long do Dried Herbs Last?

Dried herbs have a longer lifespan than fresh ones. They generally last for 1-3 years, depending on the type of herb. 

Herbs that last 1-3 years include:

• Bay leaves
• Oregano
• Thyme
• Sage

Herbs that last 2-3 years are mostly ground herbs which include:

• Seasoning blends
• Garlic powder
• Chili powder
• Ground turmeric