pan-fry

Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, cover the food to be cooked only half way. 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. The exposed topside allows, unlike deep frying, some moisture loss (which may or may not be desirable) and contact with the pan bottom creates greater browning on the contact surface (which may or may not be desirable.) Because of the partial coverage, the food must be flipped at least once to cook both sides.

The advantages of using less oil are practical: less oil is needed on hand and time spent heating the oil is much shorter. The chief disadvantage of using less oil is that it is more difficult to keep the oil at an even temperature. The moisture loss and increased browning can be beneficial or detrimental depending on the item cooked and its preparation and should be taken into account if there is a choice to be made between pan frying and deep frying.

Generally, a shallower cooking vessel is used for pan frying than deep frying. Using a deep pan with a small amount of oil does reduce spatter but the increased moisture around the cooking food is generally detrimental to the preparation. A denser cooking vessel -- the pan should feel heavy for its size -- is necessarily better than a less dense pan since that mass will improve temperature regulation. An electric skillet can be used analogously to an electric deep fryer and many of these devices have a thermostat to keep the liquid (in this case, oil) at the desired temperature.

A popular entree that would be described as "pan fried" would be fish or seafood.

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