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Pan frying
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Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan.[1] In the case of a greasy food such as bacon, 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,[1] and on correct temperature and time to not overcook or burn the food.[2] Pan frying can serve to retain the moisture in foods such as meat and seafood.[3] The food is typically flipped at least once to ensure that both sides are cooked properly.[4]
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