Frying and Stir-Frying

Ever since I treated myself to a heavy copper frying pan sautéing and stir-frying have become my favourite ways of cooking. As it has deep sides the pan is perfect for both sautéing and shallow frying or pan frying, which are the best ways of retaining the succulence of larger pieces of poultry with the bonus of an enticingly golden, crisp exterior. It is much easier to control the heat of the oil when frying by gas as the heat can be changed instantly if you see that it is becoming too hot or cool. With most electric rings it is a question of moving the pan off the heat briefly while the ring cools a little. With all frying it is important to watch and adjust the temperature the whole time you are frying, and never to leave the stove.