How to Toss Food in a Pan
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You may see chefs on TV using the rounded edge of their Sauté pan to “jump” product over on itself to circulate it in a pan. It looks impressive and makes for good television, but taking the food away from the heat source will extend your cooking times, and if the temperature drops too much, allow the oil or fats to penetrate into your food, making it greasy.

Culinary Uses

If you are going to jump the product in the pan to help it cook evenly, do it close to the heat source (if it is safe to do so) as we showcase in the Introduction to Cooking Methods Topic 2: Dry Heat, Exercise 14: Sauté Instructional Video.