Cooking School: Saute Secrets

This classic chef's technique seals in moisture and flavor. For foolproof sauteing of chicken, turkey, pork or even beef cutlets, keep these tips in mind.

By Julie Miltenberger

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Polly Becker

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3. Heat your pan on medium-high heat before you add the oil, butter or a combination of both. Test this by holding your hand briefly over the pan. If you have to remove your hand after only a few seconds, then pan is ready.

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