Cooking in oil is called frying. It’s one of the most common ways to cook food, and it can make things crispy, golden, and tasty.
There are a few different types of frying. If you use just a little oil in a pan, like when cooking eggs or veggies, that’s called pan-frying or sautéing. If you use a lot of oil and the food is fully covered, that’s deep frying. Think of fried chicken or French fries that’s deep frying.
The oil needs to get hot before you add the food. This helps the outside cook quickly and stay crisp, while the inside cooks through. If the oil’s not hot enough, food soaks it up and gets soggy. If it’s too hot, it can burn the food fast.
Always be careful with hot oil. It can splatter, so use a lid or splatter guard if you need to. And never pour water into hot oil.
Frying gives food a crunchy texture and rich flavor. Just don’t forget to drain extra oil with a paper towel before serving. That helps keep things crispy and a little lighter.
Products Explained: Know Your Cooking Oils
Ever stood in front of your stove, watching something sizzle in oil, and thought: “Wait… what do you call this?” You’re not alone! Cooking in oil isn’t just one thing it covers a bunch of techniques depending on how hot the oil is, how much you use, and what you’re cooking.
From deep-frying crispy chicken to lightly sautéing veggies, oil is a huge part of how we cook every day. In fact, according to a 2024 kitchen habits study, over 70 percent of home-cooked meals in the U.S. involve at least one oil-based method. Wild, right?
So whether you’re just learning to cook or brushing up on the basics, this article will help you understand what cooking in oil is called and when to use which method. Let’s dive in!
What Is Cooking in Oil Actually Called?
Cooking in oil is usually called frying. That’s the simple answer. But there are different ways to fry, depending on how much oil you use and how hot it is.
If the food is fully covered in hot oil, that’s deep-frying. If the food sits in a little bit of oil in a pan, that’s pan-frying or shallow frying. And if you’re quickly moving small pieces of food in a bit of hot oil, that’s sautéing or stir-frying. They’re all just different ways of cooking in oil.
Most people say “frying” to describe any cooking that involves hot oil. But chefs use more specific names to tell each style apart. That way, you know exactly what kind of cooking is going on and what kind of texture or taste to expect. For example, deep-fried food is usually crispy, while sautéed food is softer and cooked fast.
So the next time you’re using oil to cook something, think about how much oil you’re using and how you’re cooking it. That’ll help you figure out the right name for it. Pretty cool, right?
Deep-Frying: Full Immersion in Oil
Deep-frying means you’re cooking food by dropping it into a pot of hot oil. The food gets fully covered by the oil and cooks fast. That’s how you get crispy fries, crunchy chicken, and golden-brown donuts.
The oil has to be really hot, usually between 350 and 375 degrees Fahrenheit. If the oil’s not hot enough, the food soaks up too much oil and turns soggy. But if it’s too hot, it can burn the outside before the inside is done. That’s why people use a thermometer to check the oil temperature.
Deep-frying gives food a crisp outside and keeps the inside soft or juicy. It’s why fried chicken stays crunchy outside and tender inside. But you’ve got to be careful. Hot oil can splatter or even catch fire if it gets too hot. Always watch the pot and never walk away while frying.
It’s also a good idea to use a deep, heavy pot and have a lid nearby just in case. After you’re done, let the oil cool down before throwing it out or saving it. Deep-frying takes a little practice, but once you get it right, it’s a game changer.
Pan-Frying: Cooking with Less Oil
Pan-frying is when you cook food in a skillet with just a thin layer of oil. It’s not like deep-frying, where the food is totally covered. With pan-frying, only the bottom of the food touches the oil, and you flip it to cook both sides.
This method works great for things like chicken cutlets, fish fillets, or potato cakes. You don’t need a lot of oil, just enough to coat the bottom of the pan. That way, the outside gets a nice golden crust while the inside cooks through slowly.
You want to keep the heat at medium or medium-high. If the pan’s too hot, the outside can burn before the inside is done. If it’s not hot enough, the food might come out oily or mushy. I like to wait until the oil starts shimmering before adding the food.
The best part? You use less oil than deep-frying, so it feels a little lighter. But you still get a crispy texture that’s super satisfying. Just make sure not to overcrowd the pan, or the food will steam instead of fry.
Sautéing: Quick Cooking with a Small Amount of Oil
Sautéing is a fast way to cook food using just a little bit of oil. You only need enough to lightly coat the bottom of the pan. The key is to keep the heat high and keep things moving so the food doesn’t burn.
This method works best for small pieces of food like chopped onions, sliced peppers, or thin cuts of meat. It’s also great for cooking garlic or herbs at the start of a recipe to bring out more flavor.
When you sauté, you’re not trying to make the food super crispy. You’re just cooking it quickly so it gets soft, lightly browned, and full of flavor. You usually only need a few minutes to sauté something.
The name comes from a French word that means “to jump,” and that’s pretty much what the food does it jumps or sizzles around in the hot oil. I like using olive oil or vegetable oil for sautéing, but any light oil works if it can handle the heat.
It’s one of the easiest and fastest ways to cook. Once you get the hang of it, sautéing becomes second nature in the kitchen.
Stir-Frying: High Heat and Fast Moves
Stir-frying is like sautéing, but even faster and hotter. It’s a super quick way to cook food using just a little oil and a lot of movement. Everything happens in just a few minutes, so you have to be ready before you start.
You usually use a wok for stir-frying, but a deep pan works too. The oil needs to be really hot, hot enough to sizzle as soon as the food hits the pan. Then you toss or stir the food constantly so nothing burns.
This method is great for chopped veggies, small pieces of meat, and cooked noodles. I like to cut everything the same size so it all cooks evenly. You add the hardest vegetables first, like carrots or broccoli, then softer ones like bell peppers and onions.
One big tip, don’t crowd the pan. Too much food at once cools it down, and then you’re steaming, not stir-frying. Use oils that can handle high heat, like peanut oil or sunflower oil, so they don’t smoke or burn.
If you want fast, colorful, and tasty meals, stir-frying is the way to go. Just prep everything before you turn on the heat and keep that spatula moving!
Shallow Frying: Halfway Between Pan and Deep-Frying
Shallow frying is kind of a mix between pan-frying and deep-frying. You use more oil than pan-frying, but not enough to fully cover the food like in deep-frying. Usually, the oil comes about halfway up the sides of the food.
This method works well for foods like fritters, fish cakes, or breaded cutlets. You get a crispy outside without needing a whole pot of oil. You just flip the food once so both sides cook evenly.
The oil should be hot but not smoking. If it’s too cool, the food soaks up too much oil and turns greasy. If it’s too hot, the outside might burn before the inside cooks. I like testing the oil by dropping in a small crumb, if it sizzles right away, it’s ready.
You’ll need to watch closely and turn the food at the right time. A wide, heavy pan works best to keep the heat even. Be careful of splatters, and give yourself enough space so the pieces don’t bump into each other.
It’s a great method when you want that deep-fried crunch but don’t want to deal with a ton of oil.
Why the Type of Oil Matters
Not all oils are the same, and choosing the right one can really change how your food turns out. Some oils can handle high heat, while others burn fast and make your food taste bitter.
Each oil has something called a smoke point. That’s the temperature when the oil starts to break down and smoke. If you cook past that point, the oil loses flavor and can even become unhealthy. So for high-heat cooking like deep-frying or stir-frying, you want oils with a high smoke point, like peanut oil, sunflower oil, or canola oil.
For lower-heat cooking or adding flavor, oils like olive oil or butter are great. They give a nice taste, but they can’t handle super high temps. That’s why you don’t usually deep-fry with olive oil, it can start smoking too early.
Some oils are neutral, meaning they don’t have a strong flavor. That’s good when you want the taste of the food to shine. Others, like coconut oil or sesame oil, have bold flavors and work better when you want to add something extra.
So next time you’re cooking, think about what you’re making and how hot the pan’s gonna get. The right oil makes all the difference.
Tips to Cook with Oil Safely
Cooking with hot oil can be awesome, but it can also be tricky if you’re not careful. Here are some simple tips to keep things safe and smooth in the kitchen.
First, never leave hot oil unattended. Oil heats fast, and if it gets too hot, it can catch fire. Always keep an eye on your pan or fryer.
Use a thermometer if you’re deep-frying. It helps you keep the oil at the right temperature. Too hot, and you risk burning food or starting a fire. Too cool, and your food will be greasy.
If oil splatters, don’t try to move the pan quickly or throw water on it. That can make things worse. Instead, turn down the heat or carefully cover the pan with a lid to stop the splatter.
In case of a fire, don’t panic. Turn off the heat if you can safely reach the stove. Never use water on an oil fire, use a fire extinguisher rated for grease fires or cover the pan with a metal lid to smother the flames.
When you’re done cooking, let the oil cool completely before handling or throwing it away. Don’t pour it down the sink. Instead, pour it into a container and throw it in the trash or recycle it if possible.
With these tips, you’ll stay safe and enjoy cooking with oil without any drama!
Conclusion
Cooking in oil is a big part of making tasty meals, but it’s not just one thing it covers lots of different methods like deep-frying, pan-frying, sautéing, and more. Knowing what each method means helps you cook better and safer.
Whether you want crispy fries, tender sautéed veggies, or quick stir-fried dishes, picking the right technique and oil makes a huge difference. And don’t forget safety, hot oil needs respect in the kitchen.
Now that you know what cooking in oil is called and how to do it well, why not try out a new method next time you cook? Share your favorite oil-cooked recipe or tip in the comments I’d love to hear what works for you!