Pan frying is a quick and delicious way to prepare foods such as steak, pork, lamb, fish and chicken. The keys to success are food temperature, high heat and cooking time. Follow these steps to learn the basic technique of pan frying.
- Your choice of protein
- Vegetable oil (vegetable oil is recommended because of its high smoking point and unaltered taste under high heat)
- Quality sea salt (Maldon is a good option)
- Freshly cracked black pepper (this Tellicherry peppercorn is a good option)
- Remove protein from fridge at least 1 – 1.5 hours before cooking. When you are ready to cook, the protein should be near or at room temperature.
- Preheat fry pan over high heat. Pan frying is best done with cast iron, carbon steel or stainless steel cookware. Do not use non-stick cookware.
- Drizzle oil on both sides of the protein.
- Do NOT season protein yet. Simply place the oiled food in the fry pan. White smoke should appear immediately.
- Cook food over high heat uncovered and undistributed.
- Flip protein and continue cooking uncovered and undistributed until your desired doneness.
- Once it’s cooked to your liking, turn off heat.
- Sprinkle freshly cracked black pepper and sea salt on both sides of food while it is still hot in pan.
- Allow food to rest on a plate for at least 5 minutes.
- Serve and enjoy.
Is your fry pan not performing up to par with unevenly cooked food or hot spots? Maybe it’s time to invest in a new fry pan. These 5 frying pans will give you outstanding performance.