Sauter means "to jump." The technique is hot pan, small amount of fat, food in a single layer, and enough movement to cook evenly without steaming. The pan must be hot before the food goes in — food added to a cold pan absorbs oil and sticks.
The enemy of sautéing is crowding. Pile food into a pan and the temperature crashes, moisture pools, and everything steams grey instead of searing golden. Work in batches; the pan will forgive you everything else.
Heat the dry pan over medium-high until a drop of water skitters and evaporates.
Add fat; it should shimmer within seconds.
Add food in one layer, then leave it alone until it releases naturally.
Toss or turn, season in stages, finish with something fresh — herbs, lemon, butter.
Cold pan starts — the number one cause of sticking.
Overcrowding: steam instead of sear.
Constant stirring: browning needs contact time.
Using extra virgin olive oil past its smoke point and wondering about the acrid smell.