Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably.[1][2][3] Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.
Saute Pans

Update 3 Quart Aluminum Sauté Pan Item#: ASAU-3 Your Price: $16.38 Quantity in Basket: none

Update 5 Quart Aluminum Sauté Pan Item#: ASAU-5 Your Price: $21.71 Quantity in Basket: none

Update 7 Quart Aluminum Sauté Pans Item#: ASAU-7 Your Price: $26.96 Quantity in Basket: none

Update 3 Quart Stainless Steel Sauté Pan Item#: SSAU-3 Your Price: $28.80 Quantity in Basket: none

Update 5 Quart Stainless Steel Sauté Pan Item#: SSAU-5 Your Price: $42.72 Quantity in Basket: none

Update 7 Quart Stainless Steel Sauté Pan Item#: SSAU-7 Your Price: $51.42 Quantity in Basket: none