Pan frying

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.

[5][6] This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is not cut into small pieces before cooking.

A denser cooking vessel is better than a less dense pan because the added mass will improve temperature regulation.

[8][9] Batters consist of dried ingredients such as flour or cornstarch in conjunction with liquids such as milk, water or other beverages.