What do Americans call a frying pan?
Pan frying Pan frying Pan frying is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil 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/fat as the heat transfer medium and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meats such as fish and seafood. Because of
Pan frying enough to glaze the pan – but the temperature should be lower during a pan fry. The oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam. The force of the steam keeps the oil from soaking into the food. Generally, a shallower cooking vessel is used for pan frying than deep frying. (Using a deep pan with a small amount of oil, butter or bacon grease does reduce spatter.) A denser cooking vessel is better than a less dense pan because that mass will improve temperature regulation. An