Mastering Your Fry Pan

Mastering Your Fry Pan

Course Description

Becoming a master of your fry pan is within reach. You only need to learn a few key techniques and learn how to use and manage pan temperature.

This course helps you become comfortable with using a fry pan, and allows you to practice and become proficient at some of the main dry-heat cooking techniques that use the fry pan. It will introduce you to skills such as how to properly heat a pan for cooking, how to pan fry, how to sear, sauté, sweat and pan-toss.

This course can be taken on demand, at your own pace. Once purchased, you have lifetime access to the course content.

Course Objectives

  • Learn how to properly heat a pan
  • Perform the water test
  • Understand how to pan fry
  • Learn how to sear
  • Understand the importance of sweating ingredients for flavor development
  • Learn the pan tossing technique
  • Learn how to sauté

Course Syllabus

Cooking with a Fry Pan (Stainless Steel)

Welcome to The Rouxbe Cooking School! This short course focuses on dry-heat cooking methods. It will introduce some foundational information on how to heat a pan so you can properly pan-fry food, and you will focus on the techniques such as sautéing, stir-frying and sweating, all of which help build flavor in your food.

  • Course Orientation
  • Task 1: Welcome to The Rouxbe Cooking School
  • Task 2: Course Orientation & Objectives
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Rouxbe Pre-Assessment

Introduction to Pan Frying

In this lesson, you will learn and practice the technique of pan frying and will learn how to perform the water test.

  • Introduction to Pan Frying
  • Task 5: Pan Frying
  • Task 6: Perform the Water Test
  • Task 7: Pan Frying Challenge Questions
  • Task 8: Pan Fry Chicken Breast Medallions
  • Task 9: Pan Frying Thick vs. Thin Ingredients
  • Task 10: Lesson Practice Recipes
  • Task 11: Practice Quiz


  • Searing
  • Task 12: Searing
  • Task 13: Practice Quiz


In this lesson, you will learn the technique of sweating and how to make a basic tomato sauce.

  • Sweating
  • Task 14: How to Sweat Ingredients
  • Task 15: Sweating for Flavor Development
  • Task 16: Lesson Practice Recipes
  • Task 17: Mid-Term Quiz

How to Sauté

  • How to Sauté
  • Task 18: How to Sauté
  • Task 19: Lesson Practice Recipes
  • Task 20: Practice Quiz

Pan Tossing

  • Pan Tossing
  • Task 21: Pan Tossing
  • Task 22: Practice Exercises for Pan Tossing
  • Task 23: Lesson Practice Recipes
  • Task 24: Practice Quiz
  • Course Review and Final Assessment
  • Task 25: Course Review & Final Exam Preparation
  • Task 26: Final Course Assessment Quiz



Current Students

Daniela L Alton N Louis P Kyle S Wendy H Maria W Cory B Margaret W Charles B Steve E Cole David G Tim S Brian G Timothy S Jonathan L  chloie L Anirina E Jennifer I Jessie H Donna D Patti L Rebecca T Theresa B David R Matthew C Hyoun C Jim P Jennifer N Krystal K Reegan S John F Vei K Jackie W Wes K Michael T Carey M Adam O Cynthia G Julie Mark S Heather S Pat M Damond S Kim V

Students to Date:
3,436 students