panfry

Panfry, or pan-frying, is a cooking method in which food is cooked in a shallow layer of fat or oil in a pan on a stove. The aim is to produce a browned, flavorful exterior while the interior remains moist. Pan-frying uses more fat and longer cooking times than sautéing, but less than deep-frying.

Process: Preheat a skillet over medium-high heat and add enough oil to coat the bottom of the pan. The fat should shimmer gently but not smoke. Dry and season the food, and, if desired, dredge or bread it for a crust.

Cooking technique: Place the food in a single layer, leaving space between pieces. Let the first side sear until a crust forms, then turn once and cook the other side until browned and cooked through. Avoid moving pieces too soon to prevent sticking or tearing; adjust heat as needed to maintain steady sizzle.

Fats and equipment: Neutral oils (canola, vegetable, peanut) and clarified butter are common; olive oil can be used but has lower smoke point. Temperature range is typically 325–375°F (165–190°C), lower for delicate items and higher for denser cuts. Use a skillet or sauté pan—cast iron for heat retention, nonstick for easy release. Use tongs to turn food and drain on a rack or paper briefly after cooking.

Variations and safety: Pan-frying is often described as shallow frying and is distinct from sautéing in that more oil is used and cooking takes longer. Avoid overcrowding the pan; an overfilled pan cools the fat and leads to steaming. Be mindful of oil splatter and heat; keep a lid or splatter screen nearby and dispose of cooled oil safely.