Editing Pan frying (section)

== Specifics ==
Pan frying takes place at lower heat than [[sauté|sautéing]].<ref name="Gisslen Griffin Bleu 2006"/><ref name="Brown 2014"/> This is because the food to be pan fried – such as chicken breasts, steak, pork chops, or fish fillets – is ''not'' cut into small pieces before cooking. It requires a lower heat so that the exterior of the food does not overcook by the time the interior reaches the proper temperature, and to keep foods in a moister state.<ref name="Gisslen Griffin Bleu 2006"/> However, the oil should always be hot enough to ensure that the moisture in the food can escape in the form of [[steam]]; the force of the steam escaping keeps the oil from soaking into the food.<ref>{{cite web|title=The Difference Between Saute, Pan Fry and Stir Fry|url=http://www.reluctantgourmet.com/saute-pan-fry-and-stir-fry/|website=The Reluctant Gourmet|date=30 April 2010 |access-date=27 February 2016}}</ref> The same amount of oil is used as for sautéing – just enough to glaze the pan.