Mr Libido Incognito wrote:
> It came to my attention awhile ago the there are semi-fixed temperatures
> ranges and oil amounts for panfry and sautee. That panfry temps are a
> little lower than the sautee temps and requires more oil. But what is the
> cooking method that requires a little higher temp and more oil than sautee?
>
> In the past I always used the term panfry as meaning cooked in a pan with
> say 1/8 to 1/4 inch oil at the higher end of medium high; where I should of
> used a different term.
>
> And for sautee the medium range of medium high with just enough oil to
> barely cover the pan.
>
> News to me:
> Apparently pan frying reqiures a slightly lower temp than sautee.

If I understand your question correctly what your asking is at what
temperature to fry food. If so than my only question is which food?