The desired result of any saute method is to seal in the natural juices of the vegetable and prevent rapid dissipation of moisture. It is important not to use too much vegetable oil when sauteing, as the desired result is to have the food gently slide across the cooking surface without frying. To facilitate this, in commercial sauteing, agitators keep the vegetables moving continuously around the kettle for a uniform, tender result. Additionally, no frying pan is used whereby the vegetables are only directly in contact with an isolated heated surface. Instead, the vegetables are coated with a light vegetable oil and subjected to an amount of heated air, whereby they are sauteed.
The amount of water that remains in the sauteed vegetable depends upon the desired character of the food product. Sauteing will cause vegetables to have some of their sugars caramelized, which imparts a characteristic sauteed flavor.