pan frying
Shallow oil cooking
Pan frying is cooking food in a shallow layer of hot fat or oil in a pan.
The technique uses less oil than deep frying but more than sautéing, with food typically turned once to brown both sides: Pan frying gives the chicken a crispy exterior without submerging it in oil.
The method works well for foods that benefit from a golden crust—fish fillets, pork chops, breaded cutlets.
- skilletShallow pan for frying
- oilSlippery viscous fluid
- heatTransferred thermal energy
- searingBrowning with intense heat
- deglazingDissolving pan drippings
vegetable oil · butter basting · smoke point · fond · crispy texture · sautéing · hot oil · cast iron · stovetop · temperature control · golden brown · caramelization · carbon steel · crackling · fragrant · quick sear · bacon · breakfast potatoes
- frying methodssauteing
- cooking techniquessear, simmering, boiling, saute, braising
- cooking methodsboiling, baking, grilling, roasting, poaching
- fryingsaute, sauteing, skillet, wok, onion rings
- meat cookingroasting, grilling, braising, baking, broiling
- meat techniquesroasting, grilling, braising, searing, smoking
pan fryingdeep frying
Cooking fully in oil
submerging · boiling · poaching · steaming · simmering
pan fryinggrilling
Cooking on metal grates
broiling · microwaving · roasting · baking · smoking
pan, fry, fried, frying, fries, fryer, deep-fried, fryers, stir-fried