There’s no better way to develop savory flavor and a crisp texture than by frying your food. Frying is a quick-cooking method that uses hot oil to produce a crispy crust with a flavorful, juicy interior. But depending on the food, the recipe may call for either deep frying or pan frying. So what’s the difference?
These methods mostly differ in the pan choice, oil quantities and types of recipes suited to each method. The main difference between them is that when deep frying the food is completely submerged in hot oil, while in pan frying the food cooks on one side at a time while in contact with a thin layer of oil. But there are a few other differences to consider, so read on to learn how to fry at home using a Le Creuset Dutch Oven or Skillet.
Deep Frying in a Dutch Oven
Deep frying is the quick-cooking method of choice when you want a crisp, 360 degree exterior. It’s perfect for breaded and battered items like Asian Sticky Wings, Bourbon Brined Fried Chicken and tempura vegetables (like our Vegetable Friture recipe). Since the oil is in a deep pot and the food is completely submerged, an extra bonus is limited splattering and little mess when deep frying.
To deep fry like a pro, you need a sturdy vessel with even heat distribution. Le Creuset enameled cast iron Dutch ovens are ideal for deep frying because the excellent heat distribution and retention of cast iron keeps the oil temperature even and consistent, even when adding larger items like bone-in chicken. And the light-colored sand interior allows you to clearly see the color changes when frying. The 5 1/2 quart Dutch oven is definitely our fan favorite for frying but you can deep-fry in any of our Dutch ovens.
Deep frying does require a large quantity of oil with a high smoke point, such as canola, peanut or grapeseed oil. Depending on the recipe, the oil typically needs to be heated to between 325-375°F. The best way to gauge this is with a deep fry or candy thermometer. Once the food is done, carefully remove the crunchy results from the hot oil safely without breaking the crispy crust. A sturdy Wire Skimmer is a great choice, for both delicate tempura fried artichokes and heavier pieces of fried chicken. And if you’re whipping up Hushpuppies at home, a Fry Basket lifts out all the crispy bites at once. Our stainless steel fry basket perfectly fits the 5 1/2 quart Dutch oven, and it’s also ideal for French fries or homemade potato chips.
"Yes, you can fry in your house. You don’t need a fryer. Buy a nice pot, a strong pot like Le Creuset and you’ll have it the rest of your life."
Pan Frying in a Skillet
On the other hand, pan frying is best for delicate items like Crab and Corn Fritters or Pan Fried Fish Cakes that would break up if dropped into a pot to deep fry. By cooking in a small amount of oil in a shallow pan, pan frying results in food with two crispy sides and a tender interior, keeping everything intact.
Shallow Skillets and Fry Pans are best for pan frying because the low sides allow a spatula to slip under the cooked side for easy flipping. A shallow pan also allows moisture released by the food as it is cooking to quickly leave the pan. Trapped steam creates a soggy, oil-soaked exterior so this is crucial to creating that crispy crust we all crave. You can technically fry in any skillet, but just like with deep-frying it works best in a pan with even heat distribution.
An oil with a high smoke point is also key to crispy results, though you will use much less oil than compared to deep frying. Add the oil in an even layer to the pan and heat just until shimmering, not smoking. Add the food and let it cook on the first side until crispy and brown. A thin spatula will allow you to slide gently under the food without breaking the crust. Flip carefully and cook on the other side. To keep splatters to a minimum, simply top the pan with a Splatter Guard while frying.
Frying Tips from our Kitchen
- Choose the right pan – The type of pan you use for frying effects the final results, so make sure to choose the right pan for your method. Deeper and wider, Dutch ovens are best for deep frying while a shallow skillet or fry pan is ideal for pan frying.
- Use the right oil – Butter or extra virgin olive oil may sound tasty but they will break down and burn at the high temperature needed for frying. Always choose an oil with a high smoke point such as canola, peanut or grapeseed.
- Heat the oil to the correct temperature – Oil that is too hot can burn the exterior before the food has a chance to cook through. And if it’s too cold, you’ll end up with food that is oily and soggy.
- Choose the right utensils – You don’t want to ruin the crispy crust when you remove the food from the oil. A Wire Skimmer or Fry Basket easily lifts perfectly fried food out of a Dutch oven. While a thin metal spatula will ensure success while pan frying.
- Drain excess oil – After frying, let the hot food rest on a wire rack to drain excess oil. Paper towels will hold the oil against the food making it greasy.
- Don’t overcrowd the pan – Always work in small batches so that the food cooks evenly. Adding too much at once causes the oil and pan to cool down, which can result in a soggy crust.
