# Saute veggies, soak in fat first?

**URL:** <https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089>\
**Category:** Cafe Society\
**Created:** [August 11, 2009, 6:27pm UTC](https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089 "2009-08-11T18:27:55Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![crazyjoe](https://avatars.discourse-cdn.com/v4/letter/c/f14d63/32.png) [@crazyjoe](https://boards.straightdope.com/u/crazyjoe)\
**Post date:** [August 11, 2009, 6:27pm UTC](https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089/1 "2009-08-11T18:27:55Z")

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My lovely wife sent me to a knife skills class (because I requested it) as a gift. In the class, the chef-guy stated as ironclad fact that you should never heat oil in a pan and then toss veggies in to saute. Instead, you should mix the veggies and the fat (oil, butter, whatever) and let it sit for a few minutes while the pan heats up to red hot, and then toss everything in.

I have tried it a couple of times, and it sems to work ok, but I am not sure how much different it is than just heating up the oil and then dropping the veggies in. So I ask the dope for its myth-busting skills on this one. Which typically produces better results?

PS I learned that I am much more suited to a 10 inch chef’s knife than the measly 8 inch one that I have, but I’m not spending more money on a knife right now.

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**Author:** ![maladroit](https://avatars.discourse-cdn.com/v4/letter/m/f475e1/32.png) [@maladroit](https://boards.straightdope.com/u/maladroit)\
**Post date:** [August 11, 2009, 6:36pm UTC](https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089/2 "2009-08-11T18:36:06Z")

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I wonder if it’s to avoid scorching the fat, especially olive oil or butter? I’ve never heard this method before. The class sounds fun.

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**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\
**Post date:** [August 11, 2009, 6:45pm UTC](https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089/3 "2009-08-11T18:45:54Z")

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That is interesting–especially with olive oil or garlic, it could do more to prevent burning. But most cooks on the shows seem to still get the oil hot and then drop in the ingredients.

Cool class!

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**Author:** ![Claire\_Beauchamp](https://avatars.discourse-cdn.com/v4/letter/c/ec9cab/32.png) [@Claire\_Beauchamp](https://boards.straightdope.com/u/Claire_Beauchamp)\
**Post date:** [August 11, 2009, 7:16pm UTC](https://boards.straightdope.com/t/saute-veggies-soak-in-fat-first/506089/4 "2009-08-11T19:16:01Z")

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I’ve been studying cooking nearly all my life, have taken a number of classes myself from professionals, and have worked in restaurants and I have NEVER heard of this. Yes, you want your pan up to temperature before you add the food, but the rule I have always heard was heat the pan, add the fat, let that come up to temperature, then add the food.

I don’t have time right now, but this would be something to check out via Harold McGee or even Alton Brown.