Panfired

Panfired refers to a method of cooking food in a skillet or frying pan over direct heat, typically on a stovetop. This technique involves using a small amount of fat, such as oil or butter, to prevent sticking and to aid in browning the food. The pan is usually heated to a medium-high temperature before the food is added.

The process of panfrying relies on the transfer of heat from the pan to the food, which creates a crispy exterior and a cooked interior. Foods commonly panfried include meats like chicken, fish, and pork chops, as well as vegetables, eggs, and pancakes. The cooking time varies greatly depending on the type and thickness of the food.

Key aspects of panfrying include maintaining a consistent heat to avoid burning or undercooking, and regularly turning the food to ensure even cooking and browning on all sides. The type of pan used can also influence the outcome, with non-stick pans being popular for ease of use and stainless steel or cast iron pans offering superior heat retention for better searing. Panfrying is a versatile cooking method suitable for a wide range of ingredients and cuisines.