Pan Sesh'n

The cooking surface of a frying pan is typically coated with a layer of oil or fat when the pan is in use (though greasy foods like bacon do not need additional oil added). In pan-frying, a layer of oil has four functions: it lubricates the surface; increases contact between the food and the pan; acts as a thermal mass to reduce cooking time; and increases flavour and colour.

The depth of the oil will vary depending on the food being cooked. When frying battered fish or chicken, for example, the oil generously covers the inner pan surface, but when frying pancakes, the oil is but a thin film to keep the batter from sticking.

Some frying techniques do not require added oil. "Blackening" dredges the food itself in fat, and uses a layer of spices to keep the food from sticking to the pan. These recipes also call for an intensely heated pan, which quickly sears and seals the food being cooked.

Cast iron and carbon steel frying pans must be seasoned before use and periodically afterwards, and should be cleaned with care not to remove the seasoned coating.