To pan-fry is to cook pieces of food in a hot skillet in a shallow layer of fat or oil, less than the immersion of deep-frying but more than the film used in sautéing. The method suits relatively thin or small pieces, chops, fish fillets, cutlets, fritters, and vegetables, that cook through in the time the exterior browns. Success depends on preheating the pan, using oil with an appropriate smoke point, not overcrowding, which drops the temperature and causes steaming, and turning at the right moment for even colour. Nutritionally, pan-frying adds moderate fat, and the high heat can degrade delicate oils and generate acrylamide in starchy foods, though it uses far less oil than deep-frying. It remains the default domestic technique for its speed, control, and the fond it leaves for pan sauces.