What is the difference between sautéing and pan-frying food?

Sautéing and pan-frying differ mainly in the amount of fat used, the heat level, and how the food is handled. Sautéing uses a small amount of fat over high heat, and the food is kept moving frequently or tossed in the pan. It works best for small, tender pieces of food like vegetables, shrimp, or thin slices of meat that cook quickly. Pan-frying uses more fat, typically enough to come partway up the side of the food, and the food sits still to develop a crust before being flipped. It uses medium to medium-high heat and suits larger, thicker items like chicken pieces, pork chops, or fish fillets that need more time to cook through.