thumb|Pan frying [[sausages can make use of the inherent fat of the meat.]]
Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. The same amount of oil is used as for sautéing – just enough to glaze the pan.
Equipment
thumb|[[Duck meat being pan fried]]
Generally, a shallower cooking vessel is used for pan frying than for deep frying; however, 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 the added mass will improve temperature regulation. An electric skillet can be used analogously to an electric deep fryer, and many of these devices have a thermostat to keep the liquid (in this case, oil) at the desired temperature.
Breading
Foods to be pan fried are sometimes covered with a batter or breading.