panfried

Panfrying is a dry-heat cooking method in which foods are cooked in a small amount of fat in a pan over moderate to high heat, until browned and cooked through. It differs from deep-frying in that the food is not fully submerged in oil and relies on the oil to transfer heat and form a crust.

Preheating a skillet over medium to medium-high heat and adding a thin layer of oil is typical. Pat foods dry and season, then place them in a single layer with space between pieces. Cook until a crust forms, then flip once or twice for even browning, adjusting the heat as needed to avoid burning or steaming.

Commonly pan-fried items include thin-cut meats such as chicken cutlets and pork chops, fish fillets, and seafood like scallops, as well as vegetables and firmer cheeses or tofu. Foods may be uncoated or breaded; coatings such as flour, batter, or breadcrumbs create a crust through browning.

Oil choice affects flavor and smoke points. High-smoke-point oils (such as canola or peanut) are often used for higher temperatures, while butter or oil-butter blends add aroma but require careful heat control to prevent burning. Pan-fried foods are typically served soon after cooking to preserve texture, though they can be kept warm briefly and reheated if needed.