Introduction
Step into the sizzling world of pan frying with A Guide to Perfect Pan Frying. Pan frying is a common and vital technique to understand in the kitchen. Learn to recognise the common mistakes, why they happen, what to do to avoid the problem and how to get best results.
Pan frying is useful for many reasons. It offers a quick and easy method of preparing food for the table, using only a small amount, if any, of oil. Done correctly, this process will enhance both flavour and texture, trapping moisture inside the food while providing a crisp texture on the outside. Suitable for the cooking of many food types, pan frying is hugely versatile. Additionally, the advancements in affordable kitchen equipment have made having the right equipment available at most price ranges. The range of equipment available can be so broad as to be intimidating but later in this article I’ll spell out the alternatives I think you need and some options for you to choose from.
Recognising Common Problems
Overloading The Pan
Problems
One common problem is overloading the pan, putting too many things in to cook at the same time. This can lead to a reduced temperature, uneven cooking and unneeded absorption of oil. Overcrowding can often lead to ‘steaming’ as opposed to ‘pan frying’. Moisture is released from the food, further reducing the temperature and reducing the browning effect of the pan. The food will steam instead of frying and you won’t get the result you want.
Solutions
Arrange the food in the pan so it’s neither touching nor overlapping. This allows the correct flow of heat around, and over, your ingredients.
If cooking large amounts of food, don’t cook them all at once, cook in several smaller batches to ensure each piece is cooked in the right conditions
Keep the heat high enough to allow the steam to evaporate and to allow the food to brown
Use a pan of the appropriate size. Use a large pan to allow multiple ingredients the space to cook properly. Inversely, use a smaller pan for individual or smaller volume items for ease of handling and efficient use of space
Oil Splattering
Problem
Oil and water do not mix. Too much water on the outside of your raw ingredient will lead to spitting of oil. As will using too much oil or having your pan temperature too high, incorrect technique will cause you avoidable problems. The splattering of oil will make a mess, making your cooking experience less enjoyable. The prospect of hot oil spitting and landing on skin or eyes should obviously be avoided for safety reasons.
Solutions
When using a food that has been washed prior to pan frying, pat it dry with kitchen roll beforehand. This will stop those excess droplets of water causing the oil to spit.
For certain ingredients, use a splatter screen. This will allow the steam to escape whilst trapping in those errant splatters
Avoid overheating the oil. Each oil and technique will require a slightly different temperature for correct execution and this temperature control is one of the keys to successful cooking
Use the minimum amount of oil possible to execute the technique or ingredient you are using. Too much oil will only encourage splattering and can alter the calorific content of your finalised dish
Temperature Control
Problems
Temperature is not an easy quality to judge visually, we therefore need to discover other clues or methods to allow good control over our cooking. Incorrect temperature can cause both under or overcooking. This can cause problems in the final meal if you are relying on cooking times as a guide, rather than picking up on other cues to the doneness of your food.
Cooking on too high a heat can cause burning of the outside of an ingredient or leaving the inside raw but it’s not just the food itself that can be harmed. Each oil has a different smoke point (the temperature at which the oil begins to break down). When an oil is heated beyond its smoking point, it changes chemically. This may not only change the flavour of the oil but may well lead to the creation of harmful compounds.
If the temperature is too low, food may end up greasy as the food absorbs the oil rather than being cooked by it. What we need is to find the sweet spot, the temperature and speed of cooking which brings out the best flavour and texture of your ingredients
Solutions
The first step is in choosing the correct oil type to use in your cooking. Oils with high smoking points, such as peanut oil are often preferred for deep frying because they can withstand the high temperatures without breaking down. Slightly less extreme heat is well served by vegetable oils, canola and sunflower oils, which take all but the highest temperatures in their stride. On the other hand, extra virgin olive oil, with a lower smoking point, is better suited for low temperature sautéing or even drizzling over finished dishes. Understanding and selecting oils based on their smoking points is crucial for achieving optimal cooking results and maintaining food quality.
A second solution would be to use a digital thermometer to test the temperature of your oil before you begin the cooking process. Simple to use, effective and reliable, a digital thermometer has myriad uses in the kitchen and I wouldn’t be without mine.
Choosing The Right Equipment
Having the right equipment to do the right job in the easiest way is one of the most effective ‘hacks’ in the home kitchen. Of course, as with most skills, it’s usually possible to work around things if necessity dictates but, if possible, starting with the right equipment is starting ahead of the game.
Picture yourself in your fantasy kitchen (we all do it). Armed with the right tools you’ll effortlessly orchestrate your symphony of ingredients. (Or so we dream). The correct pan with the correct heat distribution will brown that steak to perfection. The non-stick pan will comfort you as you make those soft eggs. The right spatula becomes an extension of your hand as you flip or stir your masterpiece.
Having the proper equipment to hand will not only help you from a technique point of view but will empower you with the confidence to develop your skills. Mastering the culinary arts while making the process enjoyable at the same time. Cooking is not just about the final product, it’s also about how you feel getting there.
Food made with love, care and enjoyment just tastes better
Non-Stick Pan
Here are 5 foods that are ideal to cook using a nonstick frying pan along with the best techniques for cooking them:
Bacon: A nonstick skillet is perfect for cooking bacon, resulting in crispy and evenly-cooked pieces with little cleanup involved
Eggs: Nonstick skillets are great for preparing fluffy omelettes, perfect scrambled eggs, and easy flipping of frittata
Pancakes: Nonstick pans simplify and upgrade your pancake game, ensuring even cooking throughout for a fluffy and delicious breakfast
Delicate Fish: Hassle-free fish like salmon and scallops cook well in nonstick pans when patted dry and preheated for an evenly-cooked, crispy result
Crepes: Thin and delicate crepes are ideal to cook in a nonstick skillet as it reduces the likelihood of burning or sticking, resulting in perfect crepes ready to be filled with various ingredients
When using a nonstick frying pan, it’s important to follow these best practices:
Use the right utensils like silicone spatulas or wooden spoons to avoid scratching the coating. No metal!
Wash by hand instead of using a dishwasher to prevent damage to the coating from hot water and powerful detergents
Avoid the very highest heat levels as they can impact the effectiveness of the nonstick coating; stick to low or medium heat settings
Store your pan carefully by using a protective layer between pans when stacking them to prevent scratching the coating
Stainless Steel Saute Pan with Lid
This is a very versatile piece if kit. Use it on the stove top or in the oven. Use it for quick frying and slow cooking. Here are 5 foods that are ideal to cook using a stainless steel sauté pan along with the best techniques for cooking them:
Vegetables: Stainless steel sauté pans are perfect for cooking vegetables that need to be browned evenly and quickly, allowing you to sauté them to perfection
Meats: Searing meats in a stainless steel sauté pan is a great way to lock in flavours and achieve a nice sear on the outside while keeping the inside juicy and tender
Sauces: Stainless steel sauté pans are excellent for making sauces due to their even heat distribution and ability to simmer ingredients effectively
Stir-Fries: Cooking stir-fries in a stainless steel sauté pan allows for quick and efficient cooking of meats, vegetables, and sauces together, creating a delicious dish
Pasta Dishes: Stainless steel sauté pans are versatile for preparing pasta dishes like spaghetti carbonara or creamy Alfredo sauces, ensuring even cooking and easy cleanup
To make the most of your stainless steel sauté pan, consider these best practices:
Preheat the pan thoroughly before adding ingredients to ensure even cooking and prevent sticking
Use some form of fat or oil to help avoid sticking; food may initially stick but will naturally release when properly browned
Avoid using metal utensils that can damage the surface of the pan; opt for wooden or silicone utensils instead
Take care of your pan by hand washing it instead of using a dishwasher to maintain its quality and longevity
Cast Iron Skillet
Here are 5 foods that are ideal to cook using a cast iron skillet along with the best techniques for cooking them:
Steak: Cast iron skillets are perfect for searing steaks, creating a delicious crust while keeping the inside juicy and flavourful
Cornbread: Baking cornbread in a cast iron skillet results in a crispy crust and moist interior, enhancing the overall flavour of this classic dish
Roasted Vegetables: Cast iron skillets are excellent for roasting vegetables, providing even heat distribution and a crunchy exterior crust while keeping the insides tender
Braised Meats: The even heat retention of cast iron makes it ideal for braising meats, allowing them to become fork-tender and flavourful after slow cooking in the skillet
Stir-Fries: Cast iron skillets work well for stir-frying due to their ability to hold heat similar to a wok, ensuring quick and efficient cooking while maintaining the crunch of vegetables and meats
To make the most of your cast iron skillet, consider these best practices:
Season your cast iron skillet properly to create a non-stick surface that enhances cooking and prevents food from sticking
Preheat the skillet slowly to avoid warping or cracking, ensuring even heating for safe and effective cooking
Use a rounded-edged or soft spatula when cooking to avoid damaging the seasoning of the pan; sharp corners can impact the non-stick properties of cast iron
Clean your cast iron skillet promptly after use by scrubbing it with salt while warm, then drying it thoroughly and applying a thin layer of oil to maintain its seasoning
Wok
When using a wok, there are various foods beyond stir-frying that you can cook to create delicious and diverse dishes. Here are 5 ways that are ideal to cook using a wok along with the best techniques and hacks for cooking them:
Stir Fry: Of course!
Deep Fry: Take advantage of the volume of your wok and use it to deep fry. Fish and chips in a wok anybody?
Shallow Fry: Create a crispy and delicious treat like fritters with shallow frying in your wok. So versatile
Flash Frying: A deep fry but with less oil. Ideal for small cuts of meat or fish to give a crisp outside and a moist interior
Steaming: In conjunction with a bamboo steamer or a steaming rack, keep those veggies fresh and tender
To make the most of your wok, consider these best practices:
Season your wok properly to enhance its non-stick properties and build up layers of savoury flavour over time. Be aware that depending on the construction material, the care needed will vary widely. Treat your wok right and it’ll just get better to use
Utilise a flat-bottomed wok for stability or use a wok ring if needed when steaming food to ensure even cooking
Experiment with searing, braising, and even preparing pasta dishes like Bolognese in your wok to explore its versatility beyond traditional stir-frying methods
Carbon Steel
Here are 5 foods that are ideal to cook using a carbon steel pan along with the best techniques and hacks for cooking them:
Eggs: Carbon steel pans are excellent for frying and scrambling eggs, providing a non-stick surface and even heat distribution for perfect eggs every time
Steak: Achieve a perfect sear on steaks by using a carbon steel pan, which heats up quickly and retains heat well, allowing you to create a delicious crust on your steak
Vegetarian Stir-Fries: Cook flavourful vegetarian stir-fries in your carbon steel pan, utilising its ability to heat up fast and evenly for quick and efficient cooking of vegetables and sauces
Mushroom Cream Sauce: Prepare dishes like chicken with mushroom cream sauce in your carbon steel pan, taking advantage of its versatility for sautéing meats and creating rich sauces
Corn Fritters: Use your carbon steel pan to make crispy corn fritters, showcasing its shallow-frying capabilities and ability to create crunchy appetisers with ease
To make the most of your carbon steel pan when cooking these dishes, consider these best practices:
Season your carbon steel pan properly to build a non-stick surface that enhances cooking and prevents food from sticking
Preheat the pan before adding ingredients to ensure even cooking and prevent sticking; start with medium-low heat for optimal results
Avoid crowding the ingredients in the pan to allow for proper searing and avoid steaming the food instead of achieving the desired Maillard reaction
Clean your carbon steel pan carefully with warm water and a gentle scrub sponge; avoid using soap unless fully reseasoning it afterwards to maintain its seasoning
Ceramic Coated Pan
Ceramic pans have many similar properties to carbon steel. The advantage of ceramic is the ease of care and lack of need to season it. The downside is its longevity and susceptibility to cracking of the coating. See the list of foods above.
To make the most of your ceramic-coated pan when cooking these dishes, consider these best practices:
Heat your pan over medium heat; avoid rushing the preheating process by using high heat to prevent damage to the coating
Use rapeseed oil, clarified butter, or hydrogenated fats for frying as they are suitable for coated pans and won’t burn easily at low temperatures
Allow the chosen fat for greasing to heat for a minute before adding food to the pan to ensure even cooking and prevent sticking
Use wooden spoons or spatulas made of silicone or plastic to avoid damaging the ceramic coating; never cut food while it is in the pan to prevent scratches
By following these guidelines and cooking the recommended foods in a ceramic-coated pan, you can enjoy flavourful meals prepared efficiently with the benefits that this type of cookware offers.
Probe Thermometer
I use this probe all the time in the kitchen. I’ll use it to check that reheated food is up to temperature. I’ll use it to instantly check the internal temperature of a joint or chicken. It’s also essential if cooking foods that require specific temperatures like tempering chocolate or making fudge Here are 5 foods more hint and tips:
Roast Chicken: A probe thermometer is perfect for ensuring your roast chicken is cooked to perfection, with the probe inserted into the thickest part of the meat to monitor its internal temperature and avoid overcooking
Steak: Achieve the desired level of doneness for your steak by using a probe thermometer to monitor the internal temperature accurately, allowing you to cook it to your preferred level. Approximate temps would be rare (50C/120F), medium (60C/140F), or well-done (72C/160F)
Cakes and Baked Goods: Use a probe thermometer to check the internal temperature of cakes and baked goods to ensure they are cooked through without being overdone, helping you achieve moist and perfectly baked treats
Candy Making: When making candies like caramel or toffee, a probe thermometer is essential for monitoring the sugar syrup’s temperature accurately to achieve the desired consistency and texture
Deep-Fried Foods: Ensure that your deep-fried foods like chicken tenders or French fries are cooked at the right temperature. Use a probe thermometer to maintain consistent oil heat levels for crispy results
Tips
Insert the probe into the thickest part of the food away from bones or fat for an accurate reading of its internal temperature
Clean and sanitise your probe thermometer after each use to prevent cross-contamination and ensure food safety standards are met
Calibrate your probe thermometer regularly to maintain its accuracy and reliability in monitoring food temperatures. Test it in a glass of iced water or boiling water to check your probe is registering correctly
By incorporating these foods and techniques into your cooking routine with a probe thermometer, you can elevate your culinary skills by ensuring precise cooking temperatures and achieving consistent, delicious results every time.
Cooling Rack
Here are 5 foods that are ideal to be placed on a cooling rack:
Roasted Vegetables: Placing roasted vegetables on a cooling rack allows air to circulate around them, preventing sogginess and ensuring they stay crispy and evenly cooked
Bacon: After frying or baking bacon, transferring it to a cooling rack helps drain excess fat, resulting in a crispier texture and less greasy bacon slices
Fried Chicken: Resting fried chicken on a cooling rack after frying helps maintain its crispiness by allowing excess oil to drip off, preventing the coating from becoming soggy
Cookies: Cooling freshly baked cookies on a rack helps them cool evenly and prevents them from becoming too soft or sticking to the baking sheet, ensuring a perfect texture
Cakes: Placing cakes on a cooling rack after baking allows air to circulate around the cake, preventing the bottom from becoming soggy and promoting even cooling for easier frosting
Tongs
Here are 5 foods that are ideal for using tongs along with the best techniques for maximising their utility:
Grilled Meats: Tongs are excellent for flipping meats on the grill with precision and control, ensuring even cooking and avoiding flare-ups
Grilled Vegetables: Tongs are perfect for handling delicate vegetables like asparagus on the grill, allowing you to turn and move them easily without damaging their texture
Salads: Use tongs to serve salads efficiently, ensuring that ingredients are mixed thoroughly without causing a mess, making it easier to plate and serve salads with finesse
Pasta: Tossing pasta in a pan or pot is made simple with tongs, allowing you to mix the pasta and sauce evenly without damaging the noodles
Plating: Of course you’re not going to do this every day but for that dinner party, the Scandinavian long tongs are perfect
To make the most of your tongs when cooking these foods, consider these best practices:
Choose stainless steel tongs between 9 to 12 inches in length for general kitchen tasks, ensuring durability and versatility
Opt for silicone kitchen tongs when using non-stick cookware to prevent scratches and damage while maintaining a secure grip on food items
Use tongs with scalloped ends for a firm grip on foods like salads or delicate items, ensuring easy serving and plating
Consider using locking tongs for tasks that require precision and control, such as flipping meats or stirring pasta, providing stability and ease of use
By incorporating these foods and techniques into your cooking routine with tongs, you can enhance your culinary skills by efficiently handling a variety of dishes with precision and ease.
Spatula
When it comes to using a spatula in your cooking process, there are specific foods that can benefit greatly from this essential kitchen tool. Here are 5 foods that are ideal for using a spatula along with the best techniques:
Pancakes: A spatula is essential for flipping and serving pancakes with precision, ensuring they cook evenly and are presented beautifully on the plate
Stir-Fries: Use a spatula to toss and stir ingredients in a wok or skillet when preparing stir-fries, allowing for even cooking and thorough mixing of flavors
Eggs: Whether scrambling, frying, or making an omelet, a spatula is crucial for gently turning and serving eggs without breaking the yolk or damaging the delicate texture
Burgers: When grilling or pan-searing burgers, a spatula helps in flipping them with ease and precision, ensuring they cook evenly and are handled safely
Fish Fillets: Use a spatula to carefully flip and serve delicate fish fillets like salmon or tilapia, maintaining their shape and preventing them from sticking to the cooking surface
Tips
Choose a heat-resistant silicone or metal spatula depending on your cooking needs; silicone is ideal for non-stick pans while metal provides durability for high-heat cooking
Use a thin-edged spatula for delicate tasks like flipping eggs or fish fillets, ensuring you can slide it underneath without damaging the food
Clean your spatula promptly after use to prevent food residue buildup and maintain its hygiene; opt for handwashing rather than using a dishwasher for longevity
Clean your spatula promptly after use to prevent food residue buildup and maintain its hygiene; opt for handwashing rather than using a dishwasher for longevity
By incorporating these foods and techniques into your cooking routine with a spatula, you can enhance your culinary skills by efficiently handling various dishes with precision and care.
Frying Hacks
Much of our cooking knowledge can only be earned by experience, by doing and sometimes failing. One of the internet’s greatest advantages though is the ease with which we can learn from the experience of others and so cut down time making oft repeated mistakes. Here’s some tips from me, not claiming or trying to be anything like complete but maybe you can add your own in the comments section.
Hints & Tips
DRY YOUR FOOD – Where appropriate, pat your food down with paper kitchen roll to help achieve that crispy texture
FRY IN BATCHES – Avoid overcrowding the pan by frying your food in small batches. Allow the heat to circulate and cook efficiently
OIL TEMPERATURE – Choose the right oil for the right job considering the smoke point of the oil and the technique you’re using. Check the temperature using tools or techniques
DRAIN FOOD – Either on paper towels or on a cooling rack, allow any excess oil space to fall away and air to circulate around the ingredient to crisp up properly
SEASONING FOOD – Always season your fried food as you leave it to drain. Warm food will take on the flavour of the seasoning much more effectively
USE THE RIGHT TOOLS – The right pan, of course, will make your life easier but so will the other equipment. Use a silicone spatula on a non-stick pan to avoid damaging the surface. Have the correct sized tongs suitable for the ingredients you’re cooking
MEAT PREP – Always remove meat from the fridge at least 30 minutes before cooking to reduce the temperature differential which will shock the meat if too extreme
COATING & BREADING – If you are coating an ingredient then try to let the coating set (usually in the fridge) for a short while before pan frying to help the coating stick to the food, not the pan
