The Pan Move All Pro Chefs Know

[Jonathan] Sauté comes from the French verb to jump.

So the food, jumping it in the pan.

My name is Jonathan Wu.

I'm the chef at Fung Tu restaurants on the lower east side.

Add my oil.

It's just enough to film the bottom of the pan.

I'm tilting the pan down to catch a little bit

of the flames that's lightly igniting that oil.

Basically, I'm using the curvature of the pan

and then pulling back

and that's how the ingredients are tossed.

(light orchestral music)