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 1638 recipes in total:

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Carapaus Fritos (Portuguese Fried Mackerel)      Origin: Portugal	Chackchouka      Origin: Morocco	Chicken and Oatmeal Sausages      Origin: Scotland
Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Italy	Chackouka (Poached Eggs on Pepper Ragout)      Origin: Algeria	Chicken and Wild Food Stir-fry      Origin: Fusion
Carciofi alla Giudia (Roman-Jewish Fried Artichokes)      Origin: Vatican City	Chakchouka      Origin: Tunisia	Chicken Biryani      Origin: Britain
Carne Mechada (Venezuelan Shredded Beef)      Origin: Venezuela	Chamorro Flour Titiyas      Origin: Northern Mariana Islands	Chicken Chana Dhal (Chicken with Lentils)      Origin: India
Carne Recheada com Farofa (Meat Stuffed with Farofa)      Origin: Brazil	Chamorro Flour Titiyas      Origin: Guam	Chicken Chow Mein      Origin: China
Caroetae frictae (Fried Carrots)      Origin: Roman	Chamorro Shrimp Patties      Origin: Northern Mariana Islands	Chicken Country Captain      Origin: America
Carpaccio of Andorran Veal      Origin: Andorra	Chamorro Shrimp Patties      Origin: Guam	Chicken Ghee Roast      Origin: India
Carrot cake pancakes      Origin: Britain	Champ Croquettes      Origin: Northern Ireland	Chicken Kyiv      Origin: Ukraine
Carrot Cake Pancakes II      Origin: Britain	Chapati      Origin: India	Chicken Liver Mousse      Origin: Philippines
Carrot Rice      Origin: India	Chapati      Origin: East Africa	Chicken Sautéed with Potatoes, Olives, and Lemon      Origin: Britain
Cascaron (Deep Fried Rice and Coconut Balls)      Origin: Philippines	Chapos (Sudanese Chapati)      Origin: Sudan-a	Chicken tabaka with Plum Sauce (Georgian Spitted Chicken with Plum Sauce)      Origin: Georgia
Cassava Bread      Origin: Sierra Leone	Charlet Yforced (Meat Charlet)      Origin: England	Chicken with Cashew Nuts      Origin: China
Cassava Bread      Origin: Guyana	Chatpati Murghi Tangen (Fried Chicken Drumsticks)      Origin: India	Chicken with Mixed Wild Mushroom Sauce      Origin: Britain
Cassava Flour Pancakes      Origin: Britain	Chayote-potato Cakes      Origin: French Guiana	Chicken with Spiced Rice      Origin: Australia
Cassave Brood (Cassava Roti)      Origin: Suriname	Cheese and Sesame Balls      Origin: Roman	Chin Baung Kaw (Fried Roselle Leaves)      Origin: Myanmar
Cassave de manioc (Cassava Pancake)      Origin: Guadeloupe	Cheese Chips and Gravy      Origin: Manx	Chin Chin      Origin: Nigeria
Catillus Ornatus (Seasoned Fritters)      Origin: Roman	Cheese Pastechi      Origin: Sint Eustatius	Chin Chin II      Origin: Nigeria
Catkin Crumb Coating      Origin: Britain	Cheese Pastechi      Origin: Sint Maarten	Chinese Crispy Duck      Origin: China
Catkin Crumb Pancakes      Origin: Britain	Cheese Pastechi      Origin: Saba	Chinese Fish Cakes      Origin: China
Catkin Crumb Suya Chicken Wings      Origin: African Fusion	Cheese Pastechi      Origin: Aruba	Chinese Pan-fried Whole Fish      Origin: China
Catkin Spicy Avocado Bites      Origin: Britain	Cheese Pastechi      Origin: Bonaire	Chips Bananes Plantains (Plantain Chips)      Origin: Senegal
Cauli-matar Ko Tarakari      Origin: Nepal	Cheese Pastechi      Origin: Curacao	Chipsi Mayai      Origin: Tanzania
Cauliflower Cheddar Fritters      Origin: Britain	Cheese Pastechi      Origin: Suriname	Chiromeri (Cypriot Smoked Ham)      Origin: Cyprus
Cauliflower Roti      Origin: India	Chestnut Flour Pancakes      Origin: Britain	Chiu Chow Sauce (Chinese Chilli-garlic Sauce)      Origin: China
Causa Croquettes      Origin: Peru	Chestnut Flour Waffles      Origin: Britain	Chive and Cheese Blinis with Scrambled Eggs and Smoked Salmon      Origin: Britain
Cayman Roti Skins      Origin: Cayman Islands	Chettinad Fish Fry      Origin: India	Chive Omelette      Origin: Britain
Cayman-style Blackened Snapper      Origin: Cayman Islands	Chevap      Origin: Bosnia	Chocolate Banana Flour Patties      Origin: Britain
Cebollas Guisadas (Braised Baby Onions)      Origin: Spain	Chewetts of flesh day (Chewetts for Flesh Days)      Origin: England	Chocolate Dock Flour Patties      Origin: Britain
Cecena      Origin: Niger	Chewetts on fysche day (Chewetts for Fish Days)      Origin: England	Chocolate Pancakes with Coffee Sauce      Origin: British
Cecina (Chickpea pancake)      Origin: Roman	Chia Pan Bread      Origin: British	Chop Suey      Origin: Fusion
Cenci all Fiorentina (Italian Bow-tie Biscuits)      Origin: Italy	Chicharrón (Fried Pork Belly)      Origin: Costa Rica	Chorreadas      Origin: Costa Rica
Cennin Hufennog (Creamed Leeks)      Origin: Welsh	Chicharrón Colombiano (Colombian-Style Fried Pork Belly)      Origin: Colombia	Chou Sautés au Boeuf (Cabbage Sautéed with Beef)      Origin: Cameroon
Ceregi      Origin: Georgia	Chichi (Millet Fritters)      Origin: Russia
Châteaubriand Steaks with Châteaubriand Sauce      Origin: Britain	Chicken and Ham Escalopes      Origin: Scotland

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