 The food is spread across the hot fat in the pan, and left to brown, turning or tossing frequently for even cooking.The sauté technique involves gripping the handle of the sauté pan firmly, and using a sharp elbow motion to rapidly jerk the pan back toward the cook, repeating as necessary to ensure the ingredients have been thoroughly jumped.Tossing or stirring the items in the pan by shaking the pan too often, however, can cause the pan to cool and make the sauté take longer.