Sautéing is performed over a stovetop burner in a hot, deep skillet and uses a small amount oil or fat to cook food evenly. This method cooks foods very quickly so it’s best to keep the food moving by tossing or flipping . Saute is in a pan or skillet. It is a French word that translates to “jump”. When cooking, be sure the oiled pan has been heated up first, do not crowd the pan with too many ingredients at once, and keep stirring or tossing often. Food For Sauteing: Meats, Poultry, Vegetables.