How To: Sauteing

• Large stainless steel or cast iron skillet
• Cooking oil with a high smoke point such as corn or canola oil
• Wood spoon or spatula

• Choose the right skillet:
  • Pan juices will burn in a too-big skillet
  • Chicken will steam in a too-small pan
• Cook in batches to avoid overcrowding.
• Add more oil as needed.
• If the chicken is not done after sufficient searing, finish in the oven at 350°F.

Dark meat takes longer to cook than white meat.

• The sauté method works best for boneless cuts and is intended to cook to completion.
• Browning is intended for thicker cuts and is a first step in a longer cooking process.
• If you’re making a low, slow one-pot meal, start with high heat to get a brown crust, then lower heat to cook all the way through; or finish in the oven.