Pan frying
From Wikipedia, the free encyclopedia.

Pan frying is the English term for the French counterpart - sauté.

See also : Cooking

Pan frying is also commonly used to describe the process of actually Frying food in the same manner as one would Pan fry, only in relatively shallow oil so as to require the product being fried to be flipped in order to finish (brown) both sides.

The original article can be found at: http://en.wikipedia.org/wiki/Pan_frying.
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