I more thought to some of the things I said about saute and realize I was too hard-@$$, and way too full of my self. In cooking there's always more than one way to skin a cat. Toss-turning without a tool is very nice, but it's not the be and end all of cooking generally -- or even sauteing.
To saute is to do something very specific. That is, to cook food, almost always cut in small pieces, in an open pan, over relatively high heat, in very little oil. The pan must be at cooking temperature before the food goes in. Because the pan is hot, depending on the food, there will be an immediate chemical reaction on the surface of the food as protein and starch molecules begin to change into somewhat or very different compounds. A side effect of the change is that the food will stick to the bottom of the pan.
When the (desired) changes have occurred the food will "release," and (mostly) un-stick itself. The value of toss-turning is that only food that is ready will turn -- while lifting with a spatula or stirring with a spoon will break the bond. Toss-turning simplifies the timing, but doesn't make the cooking method.
I still think that it's nice to have pans that work a little better than stainless, are a little lighter, are conducive to toss-turning, and that it's worthwhile for you to learn know how to toss-turn; but, I apologize for being so pompous before and implying that my way was the only way or even the best way. The "proof of the pudding is in the eating," not in the pontification. The first rule of cooking is: Whatever works.
That said, saute is a very specific term relating to a particular level of heat, a particular amount of fat and a particular timing. Stir fry is a much looser term. But, as loose at is it does not completely overlap with saute. For instance, it is possible to saute a piece of fish and only turn it once. You certainly wouldn't say that it was stir-fried. It's possible to begin a stir fry with a 1/4" or more of oil in the wok (or pan), but not a saute.
My san yen,