In pan frying, how much fat or oil should generally be used compared to the size of the foods being cooked?

In pan frying, using fat or oil that is 1/2 to 1/3 as deep as the product being cooked is ideal because it allows for proper heat transfer and cooking without submerging the food completely, which would be characteristic of deep frying. This depth ensures that the food can cook evenly and develop a desirable crispy texture on the outside while remaining tender on the inside.

This approach also allows for better control over the cooking process, as there is sufficient oil to facilitate browning and prevent sticking, while avoiding the excessive oil needed for deep frying. Using only enough oil to coat the bottom of the pan may not provide adequate cooking and browning, resulting in less than optimal texture and flavor. Similarly, completely covering the product in oil would lead to deep frying instead of pan frying, which changes the cooking method and its corresponding flavors. A one cup measure does not specifically address the ratio needed based on the food's size, making it less practical as a general guideline for pan frying.