Is there a technical difference between pan searing and sauteing?!

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Pan searing seals the outer skin of the meat, locking in the juices.

The only difference it the Temperature you use for cooking.


Sauteing is cooking quickly, with the food in a single layer, in a small amount of fat over medium heat.


Pan searing is cooking quickly, with the food in a single layer, in a small amount of fat over high heat.

I am a chef

There is a big difference. When food is seared it is put in the pan and left undisturbed until it gets a brown crust, then it is turned. For sauteeing, the food is being frequently tossed and stirred. It does not get a brown crust. In fact, the word has its origins in the French word for 'to jump'.

Searing is typically for meats. Browning the outside.
Sauteing is typically for vegetables , making them soft and sometimes lightly browned

Pan searing generally applies to using a dry or nearly dry, very hot skillet.