A direct-heat cooking method using oil, butter, or other fat.
Frying in this case refers primarily to pan-frying although it may also be used for shallow-frying.
Different from sauteing, which typically involves higher heat, shorter cooking times, and movement of the pan or skillet itself. Pan-frying, by contrast, normally involves medium to medium-high heat, a stationary pan, and several minutes of cooking.
Also not to be confused with deep-frying, which refers to cooking a food by completely submerging it in a large amount of hot oil.