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Pan-frying is identical to sautéing excluding that a little more oil is used, the cuts of beef do not have to be thin, and the cooking process may necessitate extra time. Like sautéing, high heat is used to sear the meat, producing a savory browned crust. The meat is patted with paper towels to eliminate surplus moisture, seasoning is added, and then it is placed into a hot skillet containing heated oil. The oil should sizzle when the meat hits the pan but if it doesn't sizzle, it is a sign that the pan and oil is not warm enough. The skillet should have a heavy bottom so that heat will be conducted more easily. A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used. Make sure the pan is of sufficient size so that there is plenty of room for the meat to brown. If the pan is crowded, the meat will steam more than it will brown. Do not use a fork to turn the beef in the pan for the reason that piercing the meat will permit juices to escape. A tongs or spatula is the most excellent instruments to use.