Which cooking method uses a small amount of fat in a hot pan?

Frying is the cooking method that utilizes a small amount of fat in a hot pan. This technique involves cooking food by submerging it in hot fat or oil, which creates a crispy texture and enhances the flavors of the food. In frying, the heat from the fat transfers to the food, cooking it quickly while allowing it to brown. This method can be applied in various forms, including pan-frying and sautéing, where just enough fat is used to prevent the food from sticking and to promote even cooking.

In contrast, baking involves cooking food using dry heat in an oven, where far less or no fat is typically used. Boiling uses water or broth at high temperatures to immerse food, which does not involve fat at all. Steaming utilizes water vapor to cook food, similarly to boiling, and also does not involve fats directly for cooking. Thus, frying stands out as the technique that specifically employs a small quantity of fat for cooking in a hot pan.