In French the word sauté means “to jump”. When it is used in a recipe instruction, the food in question should be kept in constant motion. This promotes even browning. A sauté pan has a slanted edge to facilitate flipping the food, which is the best way to keep it moving. If your wrist is not adept to the flip, use spoon.
If you want to practice the flip, take a cold sauté pan and place a pot-holder in it as if it were a pancake. Give your wrist a flip forward and backward, very quickly. The pot holder should shimmy back and forth. Exaggerate the movement until you get the pot-holder in the air, and eventually, landing upside down. Now … try it with real food!