Historically, for frying, metalware is required as the temperature reached by cooking in hot oil generally far exceeds the boiling point of water 100°C (212°F). As such a society needs to attain bronze age metalwork before frying in hot oil becomes a viable cooking method. In the west, frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BCE. The Romans had special cookware, the fretale a special frying pan made of bronze round or oval in shape, with a lip for pouring. Though it must be mentioned here that Romans also had rectangular iron trays with handles for roasting or frying. "Oven-to-table ware," in the form of shallow pans and earthenware dishes was common — these are referred to as patellae and patinae. The fretale with a foldable handle (see image) was part of the field kit for a Roman soldier (see image). Frying may originally have been developed as a way to preserve food, as the frying process sterilises the food then bottling the fried food in the frying oil excludes air and helps prevent decay.

Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir-frying, pan frying, shallow frying, and deep frying are all standard frying techniques. There are separate entries for stir-frying and deep frying and this page is about shallow frying methods: sautéing, pan frying and shallow frying.

Pan-frying, sautéing, and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauté pan. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning. Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once.

Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods. While gentle frying is most notably used to cook fried eggs, it is also used for delicate fish, tender cuts of meat, sausages, and as a first step in preparing fried potatoes. Low-temperature frying is useful if the frying fat scorches at higher heat levels (e.g. butter), or if the frying fat has flavour that the cook wants to preserve (e.g. olive oil). Overheated oils can produce unhealthy, even carcinogenic, compounds.

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. In the case of a greasy food such as bacon, no oil or fats may need to be added. As a form of frying, the technique relies on oil or fat as the heat transfer medium, and on correct temperature and time to not overcook or burn the food. Pan frying can serve to retain the moisture in foods such as meat and seafood. The food is typically flipped at least once to ensure that both sides are cooked properly. Pan frying takes place at lower heat than sautéing. 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. 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. The same amount of oil is used as for sautéing – just enough to glaze the pan.

Sautéing or sauteing (UK: /ˈsoʊteɪɪŋ/, US: /soʊˈteɪɪŋ, sɔː-/; from French sauté, French: [sote], 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavour. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably

Shallow frying is a hot oil-based cooking technique. Pieces of food are cooked by partial submersion in hot oil. It is typically used to prepare portion-sized cuts of meat, fish, potatoes and patties such as fritters. Shallow frying can also be used to cook vegetables. Shallow frying is distinct from deep frying, which uses enough oil to fully submerge the food to be cooked, and pan frying, which only uses a negligible depth of oil. t is a medium-high to high heat cooking process. Temperatures between 160–190°C (320–374°F) are typical, but shallow frying may be performed at temperatures as low as 150°C (302°F) for a longer period of time. The high heat promotes protein denaturation-browning and, in some cases, a Maillard reaction. Deep frying usually takes place at temperatures between 177–205°C (351–401°F) so shallow-frying can oftentimes be considered a less intense cooking technique. Foods to be shallow fried are commonly pre-portioned into single servings before being placed in oil. Since the food is only partly submerged, it must be turned over partway through the cooking process. Some cooks recommend cooking the "presentation" side of the food first.

The alphabetical list of all the frying-based recipes on this site follows, (limited to 100 recipes per page). There are 1601 recipes in total:

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Sautéed Honey Fungus      Origin: Britain	Shakshooka (Egg and Chilli Breakfast)      Origin: Libya	Sole avec La Sauce Joinville (Sole with Joinville Sauce)      Origin: France
Sautéed Mushrooms and Rocket      Origin: Britain	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Libya	Somali-style Liver      Origin: Somaliland
Savoury Potato Waffles      Origin: Britain	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Yemen	Somali-style Liver      Origin: Somalia
Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Shark and Bake      Origin: Trinidad	Sōngshǔ Yú (Squirrel Fish)      Origin: China
Sawgeat (A Sage-flavoured Dish)      Origin: England	Shellfish Forcemeats      Origin: Roman	Sonhos de Banana (Banana Dreams)      Origin: Sao Tome
Sbiaat      Origin: Morocco	Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos	Soorok (Iranian Fry Bread)      Origin: Iran
Schwarzwurz      Origin: Germany	Si Byan (Burmese Fish Curry)      Origin: Myanmar	Sopaipillas      Origin: Chile
Schweineschnitzel (Pork Schnitzels)      Origin: Germany	Sierra Leonean Pancakes      Origin: Sierra Leone	Sopapillas      Origin: American
Scotch Eggs      Origin: Scotland	Sierra Leonean Sausage Fried Rice      Origin: Sierra Leone	Sour and Spicy Pork with Noodles      Origin: China
Scotch Pancakes      Origin: Scotland	Silpancho      Origin: Bolivia	Sourdough Pancakes      Origin: America
Scots Colcannon      Origin: Scotland	Sint Barthélemy Rotis      Origin: Saint Barthelemy	Sous Vide of Camel Ribs      Origin: Fusion
Scots Crumpets      Origin: Scotland	Sint Eustatian Johnny Cakes      Origin: Sint Eustatius	South African Lamb Pilaff      Origin: South Africa
Scottish Fruit Pudding      Origin: Scotland	Sint Eustatius Pastechi di Karni (Meat Pastechi)      Origin: Sint Eustatius	Southern-fried Chicken      Origin: American
Scottish Pikelets      Origin: Scotland	Sint Maarten Pastechi di Karni (Meat Pastechi)      Origin: Sint Maarten	Spam Kelaguen      Origin: Northern Mariana Islands
Scottish Potato Scones      Origin: Scotland	Sint Maarten Rotis      Origin: Sint Maarten	Spam Kelaguen      Origin: Guam
Scrambled Chanterelles      Origin: Britain	Sippets à la Reine      Origin: Britain	Spanish Fries      Origin: Spain
Scrambled Eggs with Woodlice      Origin: Britain	Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh	Spareribs in Sweet and Sour Sauce      Origin: China
Sea Aster and Parmesan Croquettes      Origin: British	Skirlie      Origin: Scotland	Speckkartoffel (Potatoes With Bacon)      Origin: Germany
Sea Bass a la Grecque      Origin: France	Sladký Lokše (Sweet Slovak Potato Pancakes)      Origin: Slovakia	Speckpfannekuchen (Bacon Pancakes)      Origin: Germany
Sea Bass with Sea Beet and Marsh Samphire      Origin: Britain	Slangetjies (Pea Flour Noodles)      Origin: South Africa	Spiced Sesame Lamb Patties      Origin: Fusion
Sea Beet Greens Fritters      Origin: Britain	Slapan      Origin: Welsh	Spicy Okra      Origin: India
Sea Purslane, Potatoes and Peas      Origin: Britain	Sliced Hilsa Fish Fried in Curry Condiments      Origin: Anglo-Indian	Spicy Sev (Spicy Gram Flour Threads)      Origin: India
Seafood Pastechi      Origin: Sint Eustatius	Slim Cakes      Origin: Ireland	Spicy Sri Lankan Fried Cashews      Origin: Sri Lanka
Seafood Pastechi      Origin: Saba	Smoked Catfish with Seashore Greens      Origin: Fusion	Spicy Stuffing on the Wild Side      Origin: Fusion
Seafood Pastechi      Origin: Aruba	Smoked Haddock and Champ Cakes      Origin: Northern Ireland	Spicy Szechuan Pork Recipe      Origin: China
Seafood Pastechi      Origin: Curacao	Smoked Salmon and Horseradish Potato Farls      Origin: Scotland	Spicy Tofu      Origin: China
Selsig Cig Eidion a Mêl (Beef Sausages and Honey)      Origin: Welsh	Smoored Fish with Tomatoes      Origin: South Africa	Spinach and Paneer Kati Roll      Origin: India
Selsyg Kernowek (Cornish Sausages)      Origin: England	Smoorsnoek with Cabbage      Origin: South Africa	Spinach and Potato Croquettes      Origin: Ireland
Sesame Pork Stir-fry      Origin: Australia	Socca (Chickpea-flour Crêpes)      Origin: Monaco	Sprats Moju      Origin: Sri Lanka
Sev      Origin: India	Socca      Origin: Monaco	Spring Roll Wrappers      Origin: China
Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya	Soepies (Cuttlefish)      Origin: Roman	Spring Rolls      Origin: Fusion
Sfoungato (Cretan Eggs, Tomatoes and Courgettes)      Origin: Greece	Soft-wrapped Pork and Prawn Rolls      Origin: Fusion	Spring Rolls with Bobotie Filling      Origin: South Africa
Shaiyah (Pan-fried Meat)      Origin: South Sudan	Sokossoko (Ivorian Stir-fried Beef)      Origin: Cote dIvoire
Shako (Gizzard and Tripe Stir-fry)      Origin: Nigeria	Sokossoko de Viande (Sokossoko with Meat)      Origin: Burkina Faso

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