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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Rourou Balls      Origin: Fiji	Sarda ita fit (Stuffed Bonito)      Origin: Roman	Shako (Gizzard and Tripe Stir-fry)      Origin: Nigeria
Rwandan Agatogo (Rwandan Beans with Cassava)      Origin: Rwanda	Sauce de Tomates Crues (Raw Tomato Sauce)      Origin: Benin	Shakshooka (Egg and Chilli Breakfast)      Origin: Libya
Saag Aloo (Stir-fried Potatoes with Spinach)      Origin: India	Sauci Yohss (Gambian Mussel Meats in Tomato Sauce with Potatoes)      Origin: Gambia	Shark and Bake      Origin: Trinidad
Saag Aloo (Stir-fried Potatoes with Rapeseed Greens)      Origin: India	Sautéd Wild Mushrooms      Origin: Belgium	Shellfish Forcemeats      Origin: Roman
Saate      Origin: India	Sautéed Spring Greens      Origin: Britain	Shin Ngoa Lap (Spicy Beef Salad)      Origin: Laos
Saba Johnny Cakes      Origin: Saba	Sautéed Mushrooms and Rocket      Origin: Britain	Si Byan (Burmese Fish Curry)      Origin: Myanmar
Saba Spice French Toast      Origin: Saba	Savoury Potato Waffles      Origin: British	Sint Eustatian Johnny Cakes      Origin: Sint Eustatian
Sabaayad (Somali Flatbread)      Origin: Somalia	Sawge y farcet (Pork Meatballs with Sage Coating)      Origin: England	Sint Eustatius Pastechi di Karni (Meat Pastechi)      Origin: Sint Eustatius
Sabayaad (Somlai Oiled Flatbread)      Origin: Somalia	Sawgeat (A Sage-flavoured Dish)      Origin: England	Sint Maarten Pastechi di Karni (Meat Pastechi)      Origin: Sint Maarten
Sach Mon Chha Khnei (Stir-fried Chicken with Ginger)      Origin: Cambodia	Sbiaat      Origin: Morocco	Sint Maarten Rotis      Origin: Saint Barthelemy
Safou a la Sauce Tomate (Bush Pears in Tomato Sauce)      Origin: Cameroon	SChayote-potato Cakese (Chayote-potato Cakes)      Origin: French Guiana	Sint Maarten Rotis      Origin: Sint Maarten
Sage Pork Chops      Origin: Ireland	Schwarzwurz      Origin: Germany	Sippets à la Reine      Origin: Britain
Sahina      Origin: Trinidad	Scotch Eggs      Origin: Scotland	Siwin wedi'i serio gyda Stwns Bara Lawr, Samffir, Sbigoglys a Phys (Seared Sea Trout with Laver Mash, Samphire, Spinach and Peas)      Origin: Welsh
Saint Lucian Accras      Origin: Saint Lucia	Scotch Pancakes      Origin: Scotland	Skirlie      Origin: Scotland
Saint Martin Rotis      Origin: Saint-Martin	Scots Colcannon      Origin: Scotland	Slangetjies (Pea Flour Noodles)      Origin: South Africa
Saint Vincent Fry Bakes      Origin: Saint Vincent	Scots Crumpets      Origin: Scotland	Slapan      Origin: Welsh
Salade de la mer (Buckwheat Pancakes)      Origin: France	Scottish Fruit Pudding      Origin: Scotland	Sliced Hilsa Fish Fried in Curry Condiments      Origin: Anglo-Indian
Salicornes sautées à la poêle à l’ail et au persil (Pan-fried Samphire with Garlic and Parsley)      Origin: France	Scottish Pikelets      Origin: Scotland	Socca (Chickpea-flour Crêpes)      Origin: Monaco
Salmon in a Mushroom and Pernod Sauce      Origin: France	Scottish Potato Scones      Origin: Scotland	Socca      Origin: Monaco
Salmon with Acacia Seed and Tasmanian Pepper Berry Rub      Origin: Australia	Scrambled Eggs with Woodlice      Origin: Britain	Soft-wrapped Pork and Prawn Rolls      Origin: Fusion
Salsify Fritters      Origin: Britain	Sea Bass a la Grecque      Origin: France	Sole avec La Sauce Joinville (Sole with Joinville Sauce)      Origin: France
Salt Cod and Sweet Potato Fish Cakes      Origin: Bahamas	Sea Bass with Sea Beet and Marsh Samphire      Origin: Britain	Sonhos de Banana (Banana Dreams)      Origin: Sao Tome
Salt Cod Fish Cakes      Origin: Bahamas	Sea Beet Greens Fritters      Origin: Britain	Sopaipillas      Origin: Chile
Saltfish Accra      Origin: Trinidad	Sea Purslane, Potatoes and Peas      Origin: Britain	Sour and Spicy Pork with Noodles      Origin: China
Saltfish Accra      Origin: Barbados	Seafood Pastechi      Origin: Sint Eustatius	Sourdough Pancakes      Origin: America
Saltfish And Breadfruit Hash      Origin: Saint Kitts	Seafood Pastechi      Origin: Saba	Sous Vide of Camel Ribs      Origin: Fusion
Samartard (Cottage Cheese Fritters)      Origin: England	Seafood Pastechi      Origin: Aruba	South African Lamb Pilaff      Origin: South Africa
Samartard II      Origin: England	Seafood Pastechi      Origin: Curacao	Southern-fried Chicken      Origin: American
Samboussa (Djibouti Samosas)      Origin: Djibouti	Selsig Cig Eidion a Mêl (Beef Sausages and Honey)      Origin: Welsh	Spanish Fries      Origin: Spain
Sambusa      Origin: Somalia	Selsyg Kernowek (Cornish Sausages)      Origin: England	Spicy Sev (Spicy Gram Flour Threads)      Origin: India
Samp and Beans Croquettes      Origin: South Africa	Sesame Pork Stir-fry      Origin: Australia	Spicy Szechuan Pork Recipe      Origin: China
Samphire with Girolles      Origin: Scotland	Sev      Origin: India	Spicy Tofu      Origin: China
Samusa aux Crevettes Réunionaise (Reunion Shrimp Samosas)      Origin: Reunion	Sfenz (Libyan Hanukkah Doughnuts)      Origin: Libya
Sao Tomean Feijoada      Origin: Sao Tome	Shaiyah (Pan-fried Meat)      Origin: South Sudan

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