Pan frying is a form of
frying characterized by the use of minimal
cooking oil or
fat (compared to
shallow frying or
deep frying); typically using just enough oil to lubricate the pan. In the case of a greasy food such as
bacon, no oil or fats may be needed. As a form of frying, pan frying relies on oil as the heat transfer medium and on correct temperature and time to retain the moisture in the food. Because of the partial coverage, the food must be flipped at least once to cook both sides.