Which cooking method involves using a small amount of fat in a pan?

Sautéing is a cooking method that specifically involves using a small amount of fat in a pan over relatively high heat. This technique is commonly employed to cook vegetables, meats, and other ingredients quickly, allowing them to brown and develop flavor while retaining their moisture. The small amount of fat helps to conduct heat and prevents sticking to the pan, while also enhancing the flavor of the food being cooked.

In contrast, baking relies on dry heat and typically does not involve the use of fat in the same direct manner as sautéing. Boiling involves submerging food in water or broth, which is not applicable to the use of fat. Steaming uses water vapor to cook food rather than fat, making it suitable for healthy preparations but not aligning with the concept of using fat in a pan. Thus, sautéing is distinctly characterized by its method of utilizing a small amount of fat, making it the correct choice.