Techniques › Heat and cooking methods
Pan-frying (shallow frying)
Beginner Heat and cooking methods
Pan-frying is cooking food in a skillet with enough oil to come partway up its sides, usually turning it once.
Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.
How do you do it?
1Add oil about 1/4 to 1/2 inch deep and heat over medium-high to around 350°F, until it shimmers.
2Pat food dry, or coat it in flour or breadcrumbs, and lay it in away from you.
3Leave it alone until the bottom is golden and releases easily, then flip once.
4Drain on a wire rack and salt right away.
Why does it work?
The oil carries heat evenly across the uneven surface of the food, giving a crisp, golden crust. Oil that is hot enough cooks the surface quickly so less of it soaks in.
What are the common mistakes?
- Oil not hot enough — food absorbs oil and turns greasy.
- Flipping too often — the crust tears and sticks to the pan.
Still stuck? Watch someone do it on YouTube.
More heat and cooking methods
- SearingBrowning the surface of meat or fish in a very hot pan for flavor.Beginner
- BraisingBrowning food, then cooking it slowly, partly covered in liquid, in a covered pot.Intermediate
- SautéingCooking pieces quickly in a little fat over medium-high heat, moving them often.Beginner
- SweatingCooking onions and other aromatics gently so they soften without browning.Beginner
- PoachingCooking gently in liquid kept just below a simmer (about 160–180°F).Intermediate
- Simmer vs. boilA simmer has small bubbles gently breaking the surface; a boil is big, constant, rolling bubbles.Beginner