Pan frying

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]

^ ^a ^b Cite error: The named reference McGinnis 2006 was invoked but never defined (see the help page).
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^ Cite error: The named reference Kho Horton 2015 was invoked but never defined (see the help page).

[McGinnis_2006-1] Cite error: The named reference McGinnis 2006 was invoked but never defined (see the help page).

[Boskou_Elmadfa_2016-2] Cite error: The named reference Boskou Elmadfa 2016 was invoked but never defined (see the help page).

[Publishing_2005_p._198-3] Cite error: The named reference Publishing 2005 p. 198 was invoked but never defined (see the help page).

[Kho_Horton_2015-4] Cite error: The named reference Kho Horton 2015 was invoked but never defined (see the help page).

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