pan fry

This term describes a specific culinary technique that emphasizes high heat and a shallow cooking vessel. It is distinct from deep-frying, where the food is completely submerged in oil, and sautéing, which typically involves smaller pieces of food and more frequent movement in the pan.

In professional and home cooking contexts, the term implies a desire for a Maillard reaction, resulting in a browned, caramelized exterior while maintaining the interior's moisture. It is most commonly associated with proteins like fish fillets, chicken breasts, or steaks.