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The 3 Types of Pan Frying and Their Effects

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There are 3 main types of pan frying: classic frying, quick frying and crumbing. Each of them has their own plus sides, mostly taste-related, and cons when it comes to health.

Classic Frying

In classic frying, the products are cooked in oil, heated to more than 360°F (180 °C), until a golden crunchy crust forms on them. To prevent the dish we're preparing from burning, we need to constantly flip it over. When preparing food via classic frying, we mustn't forget to change the oil because it oxidizes during extended use.

Experts warn never to use oil that's already been used for frying to prepare a dish. This can lead to serious health risks.

Classic frying leads to the release of transfats from the product being prepared, which in turn cause diabetes, obesity, weakening of the bone connective tissue and even cardiovascular diseases.

Quick Frying

Experts alarm that quick frying or the roux is a scourge to heart health. There are 2 major types of roux - hard and soft. For the former, oil, onions, flour and paprika are fried in the pan. For the other, tomatoes, carrots, celery and parsley are put in the oil.


The substance acrylamide is released during the quick frying of products. Industrially, it is used to make plastics. If large quantities of it end up in the body, this substance has a carcinogenic effect and leads to genetic mutations.


Crumbing stands out from the other types of frying because aside from the taste qualities, the aromatic qualities of the given product are also preserved. There exist several types of crumbing. Usually, either just flour, flour and eggs or butter and breadcrumbs are used.

Crumbing is especially harmful because the composition of the oil itself changes and there is a release of free radicals, which have a detrimental effect on the physiological processes occurring in cells. Sometimes this effect is so severe that it can damage the genetic material of the cell and lead to mutations.