For cooking processes, such as sauteing (pan frying), or deep fat frying, it is best to use the vegetable and nut oils.
This method is employed for croquettes, oysters, etc., and is less injurious to digestion than sauteing.
sauteing is cooking in a small quantity of fat, as an omelet or hashed browned potatoes are cooked.
1813, from French sauté, literally "jumped, bounced" (in reference to tossing continually while cooking), past participle of sauter "to jump," from Latin saltare "to hop, dance," frequentative of salire "to leap" (see salient (adj.)). As an adjective, "fried quickly," from 1869. As a verb from 1859. Related: Sauteed.