Sautéing is a quick cooking method in which chopped food is fried in a hot pan with little fat over a high heat. By skillfully swirling the pan, the food is constantly turned and cooked to perfection. It is particularly suitable for thinly sliced meat, vegetables and seafood.

Meat and vegetables are also cooked in the wok in this way. This makes optimum use of the special shape of the wok, whose temperature zones range from very hot in the middle to almost lukewarm at the edge.

Which fat should be used for sautéing?

Heat-resistant fats such as our
high-heat frying oils
or butter should be used. However, the fat should not be heated too much to avoid burning.

How do I prevent the food from sticking or burning when sautéing?

Make sure the pan and fat are hot enough before adding the food. In addition, the food should be fried in small portions to avoid overcrowding the pan and the pan should be swirled regularly.

Which spices and flavors are best for sautéing?

Herbs, spices, garlic, ginger or even citrus zest are ideal for sautéing and can simply be added to the pan. However, the spices should only be added at the end of the cooking process to avoid burning.