198:
1256:
1265:
122:
25:
1281:
265:
1289:
1273:
648:
1246:
279:
168:, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly.
184:
cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state. However, the oil should always be hot enough to ensure that the moisture in the food can
244:
in conjunction with liquids such as milk, water or other beverages. Breading can be as simple as dusting the food in flour or, more commonly, what is called the "standard breading procedure", which involves first dusting the food in flour (taking care to shake off the excess), then dipping it in
253:(or some other form of outer coating). The food is seasoned with salt and pepper prior to applying any coating. Allowing the food to rest for 15–30 minutes before frying but after applying the breading enables the coating to stick to the food with greater tenacity.
212:; however, using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter. A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation. An electric
189:; the force of the steam escaping keeps the oil from soaking into the food. The same amount of oil is used as for sautéing – just enough to glaze the pan.
680:
374:
Frying of Food: Oxidation, Nutrient and Non-Nutrient
Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
620:
586:
521:
487:
450:
416:
382:
348:
1292:
89:
61:
108:
673:
68:
1166:
652:
46:
180:. This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is
1316:
75:
1311:
1222:
666:
42:
1207:
1156:
699:
57:
1276:
1212:
35:
610:
576:
544:
511:
477:
440:
406:
372:
338:
1321:
968:
895:
8:
1064:
849:
824:
1280:
1084:
82:
1024:
973:
880:
870:
844:
1227:
1079:
1044:
963:
756:
616:
582:
517:
483:
446:
412:
378:
344:
1268:
1110:
197:
343:. California Natural History Guides. University of California Press. p. 445.
1217:
1125:
1115:
931:
725:
1284:
1186:
1105:
1059:
993:
442:
Phoenix Claws and Jade Trees: Essential
Techniques of Authentic Chinese Cooking
302:
270:
153:
1305:
1019:
233:
829:
1260:
1141:
890:
797:
720:
250:
1250:
1232:
1161:
1120:
998:
983:
777:
297:
284:
246:
209:
157:
145:
1003:
314:
921:
839:
792:
307:
241:
221:
217:
161:
208:
Generally, a shallower cooking vessel is used for pan frying than for
121:
1100:
1074:
926:
885:
834:
658:
201:
1069:
24:
1176:
1054:
1049:
936:
900:
875:
865:
787:
782:
761:
751:
237:
224:
to keep the liquid (in this case, oil) at the desired temperature.
126:
1181:
408:
The Cook's Book: Techniques and tips from the world's master chefs
177:
1191:
1171:
1146:
730:
689:
213:
1151:
978:
746:
647:
612:
Culinary
Nutrition: The Science and Practice of Healthy Cooking
340:
Field Guide to
Freshwater Fishes of California: Revised Edition
292:
141:
186:
165:
1245:
278:
905:
471:
469:
149:
466:
240:. Batters consist of dried ingredients such as flour or
398:
545:"The Difference Between Saute, Pan Fry and Stir Fry"
476:
Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006).
260:
232:Foods to be pan fried are sometimes covered with a
49:. Unsourced material may be challenged and removed.
475:
364:
1303:
160:), typically using just enough to lubricate the
332:
330:
570:
568:
566:
513:Understanding Food: Principles and Preparation
432:
674:
370:
129:can make use of the inherent fat of the meat.
327:
563:
681:
667:
602:
404:
176:Pan frying takes place at lower heat than
503:
438:
144:food characterized by the use of minimal
109:Learn how and when to remove this message
445:. Potter/TenSpeed/Harmony. p. 160.
336:
196:
120:
574:
479:Professional Cooking for Canadian Chefs
216:can be used analogously to an electric
164:. In the case of a greasy food such as
1304:
688:
608:
581:. John Wiley & Sons. p. 152.
482:. John Wiley & Sons. p. 313.
662:
578:Professional Cooking, College Version
509:
1272:
47:adding citations to reliable sources
18:
1288:
220:, and many of these devices have a
13:
14:
1333:
640:
615:. Elsevier Science. p. 140.
516:. Cengage Learning. p. 105.
1287:
1279:
1271:
1264:
1263:
1254:
1244:
646:
371:Boskou, D.; Elmadfa, I. (2016).
277:
263:
23:
1080:Indirect grilling/Plank cooking
34:needs additional citations for
537:
439:Kho, K.L.; Horton, J. (2015).
411:. DK Publishing. p. 198.
249:, and finally putting it into
1:
320:
192:
171:
7:
922:Bain-marie (Double boiling)
256:
227:
10:
1338:
1208:List of cooking appliances
700:List of cooking techniques
377:. CRC Press. p. 293.
1241:
1200:
1134:
1093:
1037:
1012:
956:
949:
914:
858:
817:
810:
770:
739:
713:
706:
697:
1213:List of cooking vessels
783:Grilling (charbroiling)
405:Publishing, DK (2005).
337:McGinnis, S.M. (2006).
788:Roasting (traditional)
205:
185:escape in the form of
130:
609:Marcus, J.B. (2013).
549:The Reluctant Gourmet
200:
124:
1317:Culinary terminology
655:at Wikimedia Commons
575:Gisslen, W. (2010).
510:Brown, A.C. (2014).
43:improve this article
1312:Cooking techniques
1085:Stir frying (chao)
206:
131:
1299:
1298:
1228:Food preservation
1152:Burying in ground
1045:Carryover cooking
1033:
1032:
945:
944:
806:
805:
752:Roasting (modern)
651:Media related to
622:978-0-12-391883-3
588:978-0-470-19752-3
523:978-1-285-95449-3
489:978-0-471-66377-5
452:978-0-385-34469-2
418:978-0-7566-6560-9
384:978-1-4398-0683-8
350:978-0-520-23728-5
119:
118:
111:
93:
16:Cooking technique
1329:
1291:
1290:
1283:
1275:
1274:
1267:
1266:
1261:Drink portal
1259:
1258:
1257:
1249:
1248:
1223:Food preparation
1111:Pressure cooking
954:
953:
815:
814:
711:
710:
683:
676:
669:
660:
659:
650:
634:
633:
631:
629:
606:
600:
599:
597:
595:
572:
561:
560:
558:
556:
541:
535:
534:
532:
530:
507:
501:
500:
498:
496:
473:
464:
463:
461:
459:
436:
430:
429:
427:
425:
402:
396:
395:
393:
391:
368:
362:
361:
359:
357:
334:
287:
282:
281:
273:
268:
267:
266:
114:
107:
103:
100:
94:
92:
51:
27:
19:
1337:
1336:
1332:
1331:
1330:
1328:
1327:
1326:
1302:
1301:
1300:
1295:
1255:
1253:
1251:Food portal
1243:
1237:
1218:Outdoor cooking
1196:
1130:
1126:Thermal cooking
1116:Pressure frying
1089:
1029:
1008:
941:
932:Double steaming
910:
854:
802:
766:
735:
726:Hot salt frying
702:
693:
687:
643:
638:
637:
627:
625:
623:
607:
603:
593:
591:
589:
573:
564:
554:
552:
551:. 30 April 2010
543:
542:
538:
528:
526:
524:
508:
504:
494:
492:
490:
474:
467:
457:
455:
453:
437:
433:
423:
421:
419:
403:
399:
389:
387:
385:
369:
365:
355:
353:
351:
335:
328:
323:
283:
276:
269:
264:
262:
259:
230:
204:being pan fried
195:
174:
115:
104:
98:
95:
52:
50:
40:
28:
17:
12:
11:
5:
1335:
1325:
1324:
1319:
1314:
1297:
1296:
1242:
1239:
1238:
1236:
1235:
1230:
1225:
1220:
1215:
1210:
1204:
1202:
1198:
1197:
1195:
1194:
1189:
1184:
1179:
1174:
1169:
1164:
1159:
1154:
1149:
1144:
1138:
1136:
1132:
1131:
1129:
1128:
1123:
1118:
1113:
1108:
1103:
1097:
1095:
1091:
1090:
1088:
1087:
1082:
1077:
1072:
1067:
1062:
1060:Caramelization
1057:
1052:
1047:
1041:
1039:
1035:
1034:
1031:
1030:
1028:
1027:
1022:
1016:
1014:
1010:
1009:
1007:
1006:
1001:
996:
994:Shallow frying
991:
986:
981:
976:
971:
966:
960:
958:
951:
947:
946:
943:
942:
940:
939:
934:
929:
924:
918:
916:
912:
911:
909:
908:
903:
898:
893:
888:
883:
878:
873:
868:
862:
860:
856:
855:
853:
852:
847:
842:
837:
832:
827:
821:
819:
812:
808:
807:
804:
803:
801:
800:
795:
790:
785:
780:
774:
772:
768:
767:
765:
764:
759:
754:
749:
743:
741:
737:
736:
734:
733:
728:
723:
717:
715:
708:
704:
703:
698:
695:
694:
686:
685:
678:
671:
663:
657:
656:
653:Pan-fried food
642:
641:External links
639:
636:
635:
621:
601:
587:
562:
536:
522:
502:
488:
465:
451:
431:
417:
397:
383:
363:
349:
325:
324:
322:
319:
318:
317:
312:
311:
310:
305:
303:Shallow frying
300:
289:
288:
274:
271:Cooking portal
258:
255:
229:
226:
194:
191:
173:
170:
154:shallow frying
117:
116:
99:September 2012
31:
29:
22:
15:
9:
6:
4:
3:
2:
1334:
1323:
1320:
1318:
1315:
1313:
1310:
1309:
1307:
1294:
1286:
1282:
1278:
1270:
1262:
1252:
1247:
1240:
1234:
1231:
1229:
1226:
1224:
1221:
1219:
1216:
1214:
1211:
1209:
1206:
1205:
1203:
1199:
1193:
1190:
1188:
1185:
1183:
1180:
1178:
1175:
1173:
1170:
1168:
1165:
1163:
1160:
1158:
1155:
1153:
1150:
1148:
1145:
1143:
1140:
1139:
1137:
1133:
1127:
1124:
1122:
1119:
1117:
1114:
1112:
1109:
1107:
1104:
1102:
1099:
1098:
1096:
1092:
1086:
1083:
1081:
1078:
1076:
1073:
1071:
1068:
1066:
1063:
1061:
1058:
1056:
1053:
1051:
1048:
1046:
1043:
1042:
1040:
1036:
1026:
1023:
1021:
1020:Gentle frying
1018:
1017:
1015:
1011:
1005:
1002:
1000:
997:
995:
992:
990:
987:
985:
982:
980:
977:
975:
972:
970:
967:
965:
962:
961:
959:
955:
952:
948:
938:
935:
933:
930:
928:
925:
923:
920:
919:
917:
915:Indirect heat
913:
907:
904:
902:
899:
897:
894:
892:
889:
887:
884:
882:
879:
877:
874:
872:
869:
867:
864:
863:
861:
857:
851:
848:
846:
843:
841:
838:
836:
833:
831:
828:
826:
823:
822:
820:
816:
813:
809:
799:
796:
794:
791:
789:
786:
784:
781:
779:
776:
775:
773:
769:
763:
760:
758:
755:
753:
750:
748:
745:
744:
742:
738:
732:
729:
727:
724:
722:
719:
718:
716:
712:
709:
705:
701:
696:
691:
684:
679:
677:
672:
670:
665:
664:
661:
654:
649:
645:
644:
624:
618:
614:
613:
605:
590:
584:
580:
579:
571:
569:
567:
550:
546:
540:
525:
519:
515:
514:
506:
491:
485:
481:
480:
472:
470:
454:
448:
444:
443:
435:
420:
414:
410:
409:
401:
386:
380:
376:
375:
367:
352:
346:
342:
341:
333:
331:
326:
316:
313:
309:
306:
304:
301:
299:
296:
295:
294:
291:
290:
286:
280:
275:
272:
261:
254:
252:
248:
243:
239:
235:
225:
223:
219:
215:
211:
203:
199:
190:
188:
183:
179:
169:
167:
163:
159:
155:
152:(compared to
151:
147:
143:
140:is a form of
139:
135:
128:
123:
113:
110:
102:
91:
88:
84:
81:
77:
74:
70:
67:
63:
60: –
59:
55:
54:Find sources:
48:
44:
38:
37:
32:This article
30:
26:
21:
20:
1094:Device-based
1038:Mixed medium
988:
891:Slow cooking
721:Dry roasting
626:. Retrieved
611:
604:
592:. Retrieved
577:
553:. Retrieved
548:
539:
527:. Retrieved
512:
505:
493:. Retrieved
478:
456:. Retrieved
441:
434:
422:. Retrieved
407:
400:
388:. Retrieved
373:
366:
354:. Retrieved
339:
251:bread crumbs
231:
207:
181:
175:
137:
133:
132:
105:
96:
86:
79:
72:
65:
58:"Pan frying"
53:
41:Please help
36:verification
33:
1322:Fried foods
1293:WikiProject
1233:Food safety
1121:Slow cooker
1106:Microwaving
999:Stir frying
984:Deep frying
778:Charbroiler
555:27 February
298:Deep frying
285:Food portal
210:deep frying
158:deep frying
146:cooking oil
125:Pan frying
1306:Categories
1167:Fermenting
1101:Air frying
1050:Barbecuing
989:Pan frying
969:Blackening
896:Smothering
840:Parboiling
793:Rotisserie
740:Convection
714:Conduction
692:techniques
321:References
308:Frying pan
242:cornstarch
222:thermostat
218:deep fryer
138:pan-frying
134:Pan frying
69:newspapers
1075:Fricassee
1065:Deglazing
957:High heat
950:Fat-based
927:Sous-vide
886:Simmering
850:Reduction
835:Decoction
825:Blanching
818:High heat
771:Radiation
628:April 23,
594:April 23,
529:April 22,
495:April 22,
458:April 23,
424:April 22,
390:April 22,
356:April 22,
202:Duck meat
193:Equipment
172:Specifics
1285:Cookbook
1269:Category
1201:See also
1177:Pickling
1135:Non-heat
1055:Braising
1025:Sweating
1013:Low heat
1004:Sautéing
974:Browning
937:Steaming
901:Steeping
881:Poaching
876:Infusion
871:Creaming
866:Coddling
859:Low heat
845:Shocking
798:Toasting
762:Barbecue
315:Sautéing
257:See also
238:breading
228:Breading
178:sautéing
127:sausages
1277:Commons
1192:Souring
1187:Salting
1172:Juicing
1147:Brining
964:Basting
906:Stewing
830:Boiling
757:Smoking
731:Searing
690:Cooking
245:beaten
214:skillet
83:scholar
1162:Drying
1157:Curing
1070:Flambé
979:Frying
747:Baking
619:
585:
520:
486:
449:
415:
381:
347:
293:Frying
234:batter
142:frying
85:
78:
71:
64:
56:
1182:Purée
1142:Aging
187:steam
166:bacon
90:JSTOR
76:books
630:2017
617:ISBN
596:2017
583:ISBN
557:2016
531:2017
518:ISBN
497:2017
484:ISBN
460:2017
447:ISBN
426:2017
413:ISBN
392:2017
379:ISBN
358:2017
345:ISBN
247:eggs
62:news
811:Wet
707:Dry
236:or
182:not
162:pan
156:or
150:fat
148:or
136:or
45:by
1308::
565:^
547:.
468:^
329:^
682:e
675:t
668:v
632:.
598:.
559:.
533:.
499:.
462:.
428:.
394:.
360:.
112:)
106:(
101:)
97:(
87:·
80:·
73:·
66:·
39:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
