1. Coating the surface of the food by oil or butter it from sticking to the pan.

2. Cutting food to a uniform thickness and size ensures that it will cook .

3. Tossing or flipping the food in the pan ensures that it cooks .

4. Ingredients for sautéing are usually cut into pieces or thinly sliced to fast cooking.

5. A sauté pan must be large enough to hold all of the food in one .

6. Sauté pans have wide flat base to maximize the surface area for heating.

7. The low sides allow quick evaporation and escape of .