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 1142 recipes in total:

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Spinach and Paneer Kati Roll      Origin: India	Tannia Fritters      Origin: Trinidad	Tonkatsu Pork      Origin: Japan
Spinach and Potato Croquettes      Origin: Ireland	Tarja Bil-Bajt (Fried Noodles)      Origin: Malta	Torrijas con Canela y Miel (Pan-grilled Steaks with Olive Sauce)      Origin: Spain
Spring Roll Wrappers      Origin: China	Tatale (Plantain Cakes)      Origin: Ghana	Torta de gazpacho Manchego (Manchego Gazpacho Flatbreads)      Origin: Spain
Spring Rolls      Origin: Fusion	Teisen Datws wedi Ffrio (Fried Potato Cakes)      Origin: Welsh	Tortas de Ervas do Alhau (Fried Gutweed Corvo Style)      Origin: Portugal
Spring Rolls with Bobotie Filling      Origin: South Africa	Teisen Frau Noswaith Lawen (Pan-fried Parsnips and Mushrooms with a Garlic and Parsley Crust)      Origin: Welsh	Tortilla (Classic Spanish Tortilla)      Origin: Spain
Springtime Fritters      Origin: Ancient	Teisen Gri (Griddle Cake)      Origin: Welsh	Tortilla de Calabaza (Egusi Seed Omelette)      Origin: Equatorial Guinea
Spurgos su razinomis (Lithuanian Raisin Doughnuts)      Origin: Lithuania	Teisen Lap: Ail Ffordd (Teisen Lap: Method 2)      Origin: Welsh	Tortilla Española (Spanish Omelette)      Origin: Spain
Spynoches y Fryed (Fried Spinach)      Origin: British	Teisen Tincar (Tinker's Cake)      Origin: Welsh	Tortillas di Harina (Flour Tortillas)      Origin: Mexico
Squid Salad with Chicory, Anchovies and Sun-dried Tomatoes      Origin: Britain	Teisenau Tatws (Potato Cakes)      Origin: Welsh	Tostones (Fried Plantains)      Origin: Haiti
St George's Mushroom Frittata      Origin: British	Teisenau Tatws Sawrus (Savoury Potato Cakes)      Origin: Welsh	Tournedos Rossini (Fillet Rossini)      Origin: France
St Helena Fishcakes      Origin: St Helena	Teisenau Ysgafn (Welsh Light Cakes)      Origin: Welsh	Tournedos Rossini      Origin: France
St Helena Pumpkin Fritters      Origin: St Helena	Teisennau Cocos (Cockle Cakes)      Origin: Welsh	Traditional Chapati      Origin: Anglo-Indian
St Kitts Spicy Plantains      Origin: Saint Kitts	Teisennau Cri Gwyl Santes Dwynwen (St Dwynwen’s Day Pikelets)      Origin: Welsh	Traditional Irish Boxty      Origin: Ireland
Steak au Poivre      Origin: France	Teisennau Eog Dyfrdwy (Dee Salmon Fish Cakes)      Origin: Welsh	Trini Plantain Curry      Origin: Trinidad
Steak Diane      Origin: Australia	Teisennau Reis o'r Radell (Rice Griddle Cakes)      Origin: Welsh	Trinidadian Bake      Origin: Trinidad
Steamed, Buttered, Hogweed Flower Buds      Origin: Britain	Teisennau Tatws (Welsh Potato Cakes)      Origin: Welsh	Trinidadian Fried Wontons      Origin: Trinidad
Sticky Asian-style Pork Neck Chops      Origin: Britain	Tempura Reedmace Flower Heads      Origin: Britain	Trinidadian Pholourie      Origin: Trinidad
Sticky Guinness Chicken Wings      Origin: Ireland	Terong Belado (Spicy Aubergine)      Origin: Brunei	Trinidadian Roti      Origin: Trinidad
Stinging Nettle Chips      Origin: Britain	Thai Spring Roll Wrappers      Origin: Thailand	Tulumba (Fried Pastries in Syrup)      Origin: Albania
Straw Fries      Origin: Britain	The Ultimate Chips      Origin: Britain	Turkey Cakes      Origin: Britain
Sweet and Sour Noodles with Chicken      Origin: China	Thepla      Origin: India	Turks and Caicos Bammy      Origin: Turks Caicos
Sweet and Sour Vegetables on Noodle Pancakes      Origin: China	Three-cornered Leek Omelette      Origin: Britain	Turks and Caicos Blackened Fish      Origin: Turks Caicos
Sweet Dandelion Flower Fritters      Origin: Britain	Three-cornered Leeks Tempura      Origin: Britain	Turks and Caicos Jonny Cakes      Origin: Turks Caicos
Sweet Dock Pudding      Origin: England	Thyme-scented Lamb with Almond Skordalia      Origin: Australia	Tusha Halwa      Origin: Bangladesh
Szechuan Fried Aubergine      Origin: China	Tiger Nut Snacks      Origin: Nigeria	Ugandan Beans      Origin: Uganda
Szechuan-style Pork and Pepper      Origin: China	Tilapia grillé avec aloco (Grilled Tilapia with Aloco)      Origin: Cameroon	Ugandan Chapati      Origin: Uganda
Ta'amia (Egyptian Falafel)      Origin: Egypt	To make a Frose      Origin: England	Ugandan Kabobs      Origin: Uganda
Tacos di Pesce (Fish Tacos)      Origin: Mexico	To make jumballs      Origin: British	Ugandan Rolex      Origin: Uganda
Tagenitai (Pancakes)      Origin: Roman	Toasted Ravioli      Origin: American	Ukrainian Sausage from Lviv      Origin: Ukraine
Taita (Eritrean Flatbread)      Origin: Eritrea	Tocyn y Cardi (Cardiganshire Savouries)      Origin: Welsh	Uli Petataws (Sweet Potato Fritters)      Origin: Indonesia
Taitei cu Varza (Noodles with Shredded Cabbage)      Origin: Romania	Toffee Apple Slices      Origin: China	Ulster Fry      Origin: Northern Ireland
Tandoori Paste      Origin: Fusion	Toffee Bananas      Origin: China	Untú de Peixe (Deep-fried Fish Balls)      Origin: Guinea-Bissau
Tandoori Roti      Origin: India	Tofu and Vegetable Stir-fry      Origin: Australia
Tannia and Pineapple Fritters      Origin: Saint Kitts	Tofu Laver and Leek Croquettes      Origin: Ireland

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