Pan frying

Pan frying sausages can make use of the inherent fat of the meat.

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]

  1. ^ a b Cite error: The named reference McGinnis 2006 was invoked but never defined (see the help page).
  2. ^ Cite error: The named reference Boskou Elmadfa 2016 was invoked but never defined (see the help page).
  3. ^ Cite error: The named reference Publishing 2005 p. 198 was invoked but never defined (see the help page).
  4. ^ Cite error: The named reference Kho Horton 2015 was invoked but never defined (see the help page).