Pan frying

Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to deep frying) typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food.

Process

Pan frying may seem simple, but it requires more attention than it might at first seem. The food is placed on a hot pan, allowing it to cook quickly sealing the outside and keeping the inside moist. The heat is kept medium-high so that it cooks the food but does not burn it.

Uses

Pan frying is used to cook foods like steak, fish, and various breads such as pancakes and French toast.

Health Aspects

While pan frying is not as unhealthy as deep frying, it still can lead to the creation of Advanced glycation end-products which could lead to inflammation and disease if consumed in large amounts.

See Also

• Frying
• Deep frying
• Sautéing
• Advanced glycation end-products

Pan frying Resources
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