(verb) To brown and cook foods in fat using a shallow pan, where the fat does not completely cover the food. See fry.
A method of cooking food, usually in a heavy pan over moderate heat, using only a small amount of fat or oil to prevent sticking. The oil is heated first and then the food is added in order to seal in juices. Once the food is brown on one side, it is turned over and cooked until brown on the other side.
To cook food in hot fat in a skillet or fry pan over moderate to heat heat. Usually uses more fat than a saute. Typically the objective of a pan fry is searing or fond.
A quick, dry heat cooking method using a pan with a small amount of oil. No lid is used. Used for thinner cuts. Also called sautéing.