Pan frying
Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to deep frying) typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature to retain the moisture in the food.
Process[edit | edit source]
Pan frying may seem simple, but it requires more attention than it might at first seem. The food is placed on a hot pan, allowing it to cook quickly sealing the outside and keeping the inside moist. The heat is kept medium-high so that it cooks the food but does not burn it.
Uses[edit | edit source]
Pan frying is used to cook foods like steak, fish, and various breads such as pancakes and French toast.
Health Aspects[edit | edit source]
While pan frying is not as unhealthy as deep frying, it still can lead to the creation of Advanced glycation end-products which could lead to inflammation and disease if consumed in large amounts.
See Also[edit | edit source]
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