Saute tips

To saute, butter and olive oil both work well. Less is needed in a good, non-stick pan and an olive oil spray may be enough if you're careful not to burn anything in the pan.

Use a low-medium temperature (on our gas stove, I use about 1/3 up between the lowest and highest settings).

Omellettes can be made in a saute pan: they'll be a little thinner but with a little care can be flipped as a whole, aided by the curve of the sides of the pan.

Cook vegetables just until tender: unlike frying, saute'd vegetables shouldn't be browned more than a little around the edges for the most thinly sliced pieces.

Root vegetables don't typically appear in wok or saute recipe's because the denseness of root fibers requires higher heat to cook: slice them thinly and cook them at a higher temperature in an iron skillet, moving the pieces around frequently, for a similar effect.