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 1426 recipes in total:

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Reindeer Steak with Lingonberry Sauce      Origin: Greenland	Saint Lucian Accras      Origin: Saint Lucia	SChayote-potato Cakese (Chayote-potato Cakes)      Origin: French Guiana
Rice Cakes      Origin: Federated States Micronesia	Saint Martin Rotis      Origin: Saint-Martin	Schwarzwurz      Origin: Germany
Rice Paper Wrappers      Origin: Vietnam	Saint Vincent Fry Bakes      Origin: Saint Vincent	Schweineschnitzel (Pork Schnitzels)      Origin: Germany
Rice Sticks with Beef in Black Bean Sauce      Origin: China	Salicornes sautées à la poêle à l'ail et au persil (Pan-fried Samphire with Garlic and Parsley)      Origin: France	Scotch Eggs      Origin: Scotland
Roast Potato Gnocchi      Origin: British	Salmon in a Mushroom and Pernod Sauce      Origin: France	Scotch Pancakes      Origin: Scotland
Roasted Breadfruit and Fried Jackfish      Origin: Saint Vincent	Salmon with Acacia Seed and Tasmanian Pepper Berry Rub      Origin: Australia	Scots Colcannon      Origin: Scotland
Roasted breadfruit and smoked herring      Origin: Saint Lucia	Salone-style Kibbeh      Origin: Sierra Leone	Scots Crumpets      Origin: Scotland
Roasted Hosta Shoots      Origin: Britain	Salone-style Scotch Eggs      Origin: Sierra Leone	Scottish Fruit Pudding      Origin: Scotland
Rock-baked Savoury Bannocks      Origin: Britain	Salsify Fritters      Origin: Britain	Scottish Pikelets      Origin: Scotland
Rock-baked Sweet Bannocks      Origin: Britain	Salt Cod and Sweet Potato Fish Cakes      Origin: Bahamas	Scottish Potato Scones      Origin: Scotland
Rocket Flower Fritters      Origin: Britain	Salt Cod Fish Cakes      Origin: Bahamas	Scrambled Eggs with Woodlice      Origin: Britain
Rosemary Pesto Crusted Lamb Valentine Steaks      Origin: Britain	Saltfish Accra      Origin: Trinidad	Sea Bass a la Grecque      Origin: France
Rosti      Origin: Austria	Saltfish Accra      Origin: Barbados	Sea Bass with Sea Beet and Marsh Samphire      Origin: Britain
Roti      Origin: India	Saltfish And Breadfruit Hash      Origin: Saint Kitts	Sea Beet Greens Fritters      Origin: Britain
Roti Canai      Origin: Christmas Island	Samartard (Cottage Cheese Fritters)      Origin: England	Sea Purslane, Potatoes and Peas      Origin: Britain
Roti Canai      Origin: Cocos Islands	Samartard II      Origin: England	Seafood Pastechi      Origin: Sint Eustatius
Roti Canai      Origin: Malaysia	Samboussa (Djibouti Samosas)      Origin: Djibouti	Seafood Pastechi      Origin: Saba
Roti Canai      Origin: Singapore	Sambusa      Origin: Somalia	Seafood Pastechi      Origin: Aruba
Roti Guiane (French Guianese Roti)      Origin: French Guiana	Samp and Beans Croquettes      Origin: South Africa	Seafood Pastechi      Origin: Curacao
Roti Jala      Origin: Malaysia	Samphire with Girolles      Origin: Scotland	Selsig Cig Eidion a Mêl (Beef Sausages and Honey)      Origin: Welsh
Rourou Balls      Origin: Fiji	Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas)      Origin: Reunion	Selsyg Kernowek (Cornish Sausages)      Origin: England
Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda	Sao Tomean Feijoada      Origin: Sao Tome	Sesame Pork Stir-fry      Origin: Australia
Saag Aloo (Stir-fried Potatoes with Spinach)      Origin: India	Sarda ita fit (Stuffed Bonito)      Origin: Roman	Sev      Origin: India
Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)      Origin: India	Satay Skewers      Origin: Cocos Islands	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya
Saate      Origin: India	Sauce de Tomates Crues (Raw Tomato Sauce)      Origin: Benin	Sfoungato (Cretan Eggs, Tomatoes and Courgettes)      Origin: Greece
Saba Johnny Cakes      Origin: Saba	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia	Shaiyah (Pan-fried Meat)      Origin: South Sudan
Saba Spice French Toast      Origin: Saba	Sautéd Wild Mushrooms      Origin: Belgium	Shako (Gizzard and Tripe Stir-fry)      Origin: Nigeria
Sabaayad (Somali Flatbread)      Origin: Somalia	Sautéed Spring Greens      Origin: Britain	Shakshooka (Egg and Chilli Breakfast)      Origin: Libya
Sabayaad (Somlai Oiled Flatbread)      Origin: Somalia	Sautéed Chickpeas      Origin: South Sudan	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Libya
Sabse Borani (Fried Spinach with Yoghurt)      Origin: Afghanistan	Sautéed Mushrooms and Rocket      Origin: Britain	Shakshouka 2 (Chilli, Egg and Tomato Breakfast)      Origin: Yemen
Sach Mon Chha Khnei (Stir-fried Chicken with Ginger)      Origin: Cambodia	Savoury Potato Waffles      Origin: British	Shark and Bake      Origin: Trinidad
Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Shellfish Forcemeats      Origin: Roman
Sage Pork Chops      Origin: Ireland	Sawgeat (A Sage-flavoured Dish)      Origin: England
Sahina      Origin: Trinidad	Sbiaat      Origin: Morocco

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