Pan-Fry

Pan-Fry

Pan Fry Pan-frying differs from Sauteing, in that, pan-frying is a form of frying food using a minimal amount of cooking oil or fat, using just enough to lubricate the bottom of the pan and in some cases where the food may be of a fatty nature, no fat or oil would be added. Pan-frying is carried out at a lower temperature than sauteing, mainly because the food is not cut into smaller pieces, therefore, so as not to overcook or burn the food on the outside before the inside is cooked