Sauté is a cooking technique that involves quickly cooking food in a small amount of oil or fat over relatively high heat. This method is often used for vegetables, meats, and seafood, allowing them to cook evenly while retaining their flavor and texture. The food is typically cut into small pieces to ensure even cooking and is stirred or tossed frequently. The term "sauté" comes from the French word meaning "to jump," which describes how the food moves in the pan. Common tools for sautéing include a skillet or frying pan, and it is essential to preheat the pan before adding the oil to achieve the desired results.