What is the difference between sautéing and pan-frying?

Sautéing is characterized by the use of relatively high heat and a small amount of fat. This method involves cooking food quickly in a shallow pan, allowing for quick browning while preserving the food's moisture and preventing overcooking. The higher heat helps to create a good sear on the food, enhancing flavor and texture.

In contrast, pan-frying typically involves a larger quantity of fat and is often conducted at a slightly lower temperature compared to sautéing. This method may be used for thicker cuts of meat or for foods that require a longer cooking time, allowing them to cook through without burning.

The key distinction lies in the cooking techniques and their associated heat levels and fat quantities, highlighting why the correct answer accurately captures the essential differences between these two cooking methods.