A cooking method using a shallow layer of fat in a pan over direct heat to cook food, typically with enough oil to come partway up the sides of the food. The technique creates a browned, crispy exterior while cooking the interior through conduction.
Compound of 'pan' from Old English 'panne' (cooking vessel) and 'frying' from Old French 'frire.' This technique developed as cookware evolved, becoming popular when flat-bottomed pans became common in European kitchens during the medieval period.
Pan-frying occupies the sweet spot between sautéing and deep-frying, using just enough oil to create the Maillard reaction for browning while avoiding the oil absorption of deep-frying. The key is getting the pan hot enough that the food sizzles immediately upon contact, creating that satisfying sound that tells you you're building flavor through proper caramelization.
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