Pan Frying

Pan frying cooks food, typically whole pieces such as a chicken breast, a steak or a fish fillet, in a skillet with a moderate amount of oil or fat, more than sauteing uses but well short of the amount needed for shallow or deep frying. The oil transfers heat into the food and must stay hot enough that steam continues to escape from the food's surface, which keeps the exterior from turning soggy while the interior finishes cooking; the food is generally flipped at least once so both sides brown. Pan frying runs at a somewhat lower heat than sauteing, a difference suited to its larger, whole cuts, which need more time for heat to reach the center without the surface burning.