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"Fry" is an ambiguous word in English
(lemmy.world)
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this post was submitted on 12 Jul 2024
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You sauté to soften and pan fry to crispen would be the difference I guess. So starting from a “soft” or “hard” ingredient, but both require same amount of oil and heat. I’ve never thought of them differently, since they’re the same action.
Everything that I have seen called pan frying uses enough oil to partially submerge the food being cooked, while sautéeing is just enough oil to keep things from sticking.
Not the same amount of oil.
They do not require the same amount of oil, by any measure (Metric or ACU).
Nor do they require the same heat. That's determined by the food and end goal.
Sautéing green beans at the same temp as a fried egg will make for unevenly cooked beans.
Trying to fry an egg at green been temps will make for a nasty, oil-soaked blob where the whites are rubber and the yolk is hard, and you'll never brown the whites.
Frying requires a moderately high heat. Sautéing can, but usually lower temps work better. With my pans, frying is about 70% heat, sautéing about 45%.
It also depends on the food.