Sautéing is a technique of browning foods quickly over high heat in a small amount of hot fat. When sautéing, it is important that (1) the fat is very hot so that the food browns well and doesn't absorb the fat; (2) the pan is low sided and large enough to hold the food without crowding so that the food browns quickly rather than stewing in its own juices; and (3) the food to be cooked is completely dry to prevent it from stewing (this last is particularly important when sautéing foods that have been marinated).