Pan frying is a basic cooking method frequently (although not exclusively) associated with meats, cooking one side of the food at a time in oil. The object of this cooking method is to produce a golden-brown, crisp crust on the food while retaining a moist interior. This is a quick way to cook, forcing heat into the side of the food exposed to the heat and oil. The pan should be hot enough to sear the food when it hits the pan. Typically, the entire cooking process should take less than 15 minutes, and frequently will take half that time. Refer to the recipe of the food being cooked for proper cooking times.

At least half of the food is exposed while pan frying. If the level of oil is higher than halfway up the side of the food, the process approaches deep fat frying, a different cooking method that immerses the food in oil. Pan frying also differs from stir frying because the food is not typically moved during cooking except to turn it over.

Little oil is used to pan fry, but it is essential to the process. It is a flavoring agent as well as being integral to the cooking process. Pan frying is generally considered a healthier cooking method than deep frying, although the type of oil used and any and breading used in the process has an effect on the health benefits.

This method requires minimal equipment: a burner or open flame (if cooking outdoors), a suitable pan, and a spatula or cooking tongs for turning the food during the process. A basic, well seasoned cast iron pan is a good choice for pan frying.

A properly cared for frying pan is one of the basic tools in a kitchen. Select a heavy-bottomed pan with sloped sides that will retain heat well. Frying pans vary in size from 7” to 14” – smaller allows for less food to be prepared at once, and larger may pose a problem with a small or crowded cooking surface. The sloped sides allow tools to easily tend to the foods as they cook.

A properly tempered 10” – 12” cast iron pan works well and is usually inexpensive. Cast iron requires little maintenance, but it may be heavy enough to be unwieldy for some cooks and is not recommended for use in a dishwasher.

Stainless steel pans can work well, but may pose problems with food sticking and cleaning for a novice cook. Stainless steel doesn’t distribute heat well, so look for a pan that has a heavy bottom, usually clad with copper or aluminum. Stainless is attractive and usually dishwasher safe. http://yourcookwarehelper.com/choosing-cookware-materials/stainless-steel-cookware/choosing-a-stainless-steel-frying-pan/

Non-stick pans should be heavy enough not to warp and to retain heat and of sufficiently high quality that the non-stick coating doesn’t flake off into the food. Non stick pans require the use of utensils that will not scratch the coating. Good quality non-stick pans can also be the most expensive option. http://www.cbn.co.za/pressoffice/sense_of_taste/fullstory/1200.htm

Good food candidates for pan frying those that are tender when cooked and less than 1” thick. If the food is too thick, it will burn before the interior is fully cooked. A thin fillet of fish make take no more than 2-3 minutes per side to cook. The food should be room temperature before frying to avoid overly reducing the temperature of the pan and oil. http://www.foodreference.com/html/art-pan-frying.html

Pan frying recipes often requiring the food to be breaded with a variety of coatings before cooking. Breading involves dipping the food in a dry ingredient (often flour), then milk or egg, then back into seasoned flour or breadcrumbs. Shake off the excess, then let rest a few minutes before cooking.

Oil used for pan frying should have a high smoke point. Most vegetable oils, such as corn and peanut oil, are suitable, having smoking points higher than 400 degrees. Low smoke point oils such as butter will often burn before reaching the proper temperature, but clarified butter can be used. Butter can also be added to a different oil in small quantities to add flavor without affecting the smoke point. http://www.baking911.com/howto/fry.htm

The pan (and oil) should be heated to 350 – 375 degrees Fahrenheit. There will probably not be sufficient oil in the pan to use a thermometer to measure the heat, so heat the pan until the oil just begins to smoke – NOT thick, black smoke, but the appearance of shimmering “steam”! http://www.foodreference.com/html/art-pan-frying.html

If the food is not breaded, it should be patted dry with a paper towel before introducing it to the pan. Drips of juice or water onto the heated oil can cause spattering, and spattering can result in burns. Carefully place the room temperature food in the hot oil using the tongs or spatula, taking care not to splash the hot oil. The food will sizzle on contact. If the oil is not hot enough, the food become greasy.

If the oil (or food) begins to smoke, reduce the heat of the stove. Every cooktop differs, so maintaining the proper heat is a matter of trial and experience. Refer to the recipe being used for proper cooking times, but after a couple of minutes the edge of the food can be lifted to inspect. When the food is golden brown (or darker, for some recipes), it’s time to turn it over.

The second side should sizzle similarly to the first side when turned – once again, the heat may have to be adjusted to maintain a steady temperature. It should take less time to cook because the food is warmer, so monitor it carefully to avoid burning. When the second side is the desired color, use the spatula or tongs to move the food to your plate.