# Pan-frying times

Pan-frying, sautéing and stir-frying times for vegetables, meat and fish. Heat the pan with a little oil until it shimmers before the food goes in.

Source: https://feastflow.co.uk/pan-frying-times (FeastFlow free cooking-time guides). Last checked 11 November 2026.

## Vegetables

Vegetables: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Asparagus](https://feastflow.co.uk/asparagus-cooking-times) | 4–6 min | over a medium-high heat | Fry in a little oil or butter, turning often. |
| [Aubergine (eggplant)](https://feastflow.co.uk/aubergine-cooking-times) (Cubes) | 10–15 min | over a medium-high heat | Fry in oil, turning, until golden and soft. |
| [Broccoli](https://feastflow.co.uk/broccoli-cooking-times) | 4–5 min | over a high heat | Stir-fry in a little oil, then add a splash of water and cover for the last minute. |
| [Tenderstem broccoli (broccolini)](https://feastflow.co.uk/tenderstem-broccoli-cooking-times) | 4–5 min | over a medium-high heat | Fry or griddle in a little oil, adding a splash of water for the last minute. |
| [Brussels sprouts](https://feastflow.co.uk/brussels-sprouts-cooking-times) (Halved) | 8–10 min | over a medium heat | Halve and fry cut side down in oil or butter until browned, then turn. |
| [Brussels sprouts](https://feastflow.co.uk/brussels-sprouts-cooking-times) (Shredded) | 3–4 min | over a high heat | Stir-fry finely shredded sprouts in butter or with bacon. |
| [Cabbage (green and savoy)](https://feastflow.co.uk/cabbage-cooking-times) (Shredded) | 5–7 min | over a medium-high heat | Stir-fry in butter or oil, with a splash of water. |
| [Red cabbage](https://feastflow.co.uk/red-cabbage-cooking-times) | 8–10 min | over a medium-high heat | Stir-fried in oil for a crunchy side or slaw. |
| [Carrots](https://feastflow.co.uk/carrots-cooking-times) (Glazed) | 10–12 min | over a medium heat | Glazed: simmer slices with butter, a pinch of sugar and water just to cover until the water has gone and they shine. |
| [Courgettes (zucchini)](https://feastflow.co.uk/courgettes-cooking-times) (Slices) | 4–6 min | over a medium-high heat | Fry slices in a little oil or butter in one layer, turning once. |
| [Green beans](https://feastflow.co.uk/green-beans-cooking-times) | 5–7 min | over a medium-high heat | Stir-fry in a little oil, adding a splash of water for the last couple of minutes. |
| [Kale and cavolo nero](https://feastflow.co.uk/kale-cooking-times) | 4–6 min | over a medium-high heat | Sauté in oil or butter with garlic, adding a splash of water to help it wilt. |
| [Leeks](https://feastflow.co.uk/leeks-cooking-times) (Sliced) | 8–10 min | over a low heat | Sweat sliced leeks in butter with a lid on, stirring now and then. |
| [Mangetout and sugar snap peas](https://feastflow.co.uk/mangetout-and-sugar-snap-peas-cooking-times) | 2–3 min | over a high heat | Stir-fry in a little oil. |
| [Mushrooms](https://feastflow.co.uk/mushrooms-cooking-times) (Sliced) | 5–7 min | over a high heat | Fry in a hot pan with oil in one layer; add butter and garlic at the end. Salt at the end, or they go watery. |
| [Onions](https://feastflow.co.uk/onions-cooking-times) (Softened) | 8–10 min | over a medium heat | Fry in oil or butter, stirring often, until soft and translucent. |
| [Onions](https://feastflow.co.uk/onions-cooking-times) (Caramelised) | 35–45 min | over a low heat | Caramelised: cook slowly in butter and oil, stirring every few minutes, until deep golden. It can’t be rushed. |
| [Peas](https://feastflow.co.uk/peas-cooking-times) | 3–4 min | over a medium heat | Warm frozen peas in butter with a splash of water and some mint or lettuce. |
| [Peppers (bell peppers)](https://feastflow.co.uk/peppers-cooking-times) (Strips) | 5–7 min | over a high heat | Stir-fry strips in a little oil. |
| [Spinach](https://feastflow.co.uk/spinach-cooking-times) | 2–3 min | over a medium heat | Wilt in a large pan with butter or oil, turning, with the water still clinging to the leaves. |
| [Tomatoes](https://feastflow.co.uk/tomatoes-cooking-times) (Cherry) | 3–5 min | over a medium-high heat | Cherry tomatoes in oil until they blister. |
| [Pak choi (bok choy)](https://feastflow.co.uk/pak-choi-cooking-times) | 2–4 min | over a high heat | Stir-fry in oil with garlic and ginger, add a splash of water and cover for a minute. |
| [Fennel](https://feastflow.co.uk/fennel-cooking-times) (Slices) | 3–4 min per side | over a medium-high heat | Thick slices, griddled or fried in oil. |
| [Okra](https://feastflow.co.uk/okra-cooking-times) | 6–8 min | over a high heat | Stir-fry in oil in one layer, without too much stirring. |
| [Garlic](https://feastflow.co.uk/garlic-cooking-times) (Sliced) | 1–2 min | over a medium heat | Sliced or crushed, in oil, stirring. Add it after onions, not with them. |
| [Plantain](https://feastflow.co.uk/plantain-cooking-times) | 3–4 min per side | over a medium heat | Shallow-fry in oil. |

## Chicken, turkey and duck

Chicken, turkey and duck: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Chicken breast](https://feastflow.co.uk/chicken-breast-cooking-times) | 6–7 min per side | over a medium heat | In a little oil, turning once. Butterflied or flattened breasts take 3–4 minutes per side. |
| [Chicken thighs](https://feastflow.co.uk/chicken-thighs-cooking-times) (Boneless) | 5–6 min per side | over a medium-high heat | Boneless thighs, opened out flat. |
| [Chicken mini fillets and goujons](https://feastflow.co.uk/chicken-tenders-cooking-times) | 3–4 min per side | over a medium-high heat | Mini fillets in a little oil. |
| [Chicken mini fillets and goujons](https://feastflow.co.uk/chicken-tenders-cooking-times) (Stir-fry) | 6–8 min | over a high heat | Diced chicken or strips, stir-fried. |
| [Turkey breast steaks and mince](https://feastflow.co.uk/turkey-steaks-and-mince-cooking-times) (Steaks) | 3–4 min per side | over a medium-high heat | Steaks, in a little oil. |
| [Turkey breast steaks and mince](https://feastflow.co.uk/turkey-steaks-and-mince-cooking-times) (Mince) | 8–10 min | over a medium-high heat | Mince, breaking it up as it browns. |
| [Duck breast](https://feastflow.co.uk/duck-breast-cooking-times) | 12–15 min | starting in a cold pan over a medium heat | About 8–10 minutes skin side down, pouring off the fat, then 3–4 minutes on the other side, for pink. |

## Beef

Beef: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Steak](https://feastflow.co.uk/steak-cooking-times) (Rare) | 2–3 min per side | in a very hot pan | For rare. |
| [Steak](https://feastflow.co.uk/steak-cooking-times) (Medium rare) | 3–4 min per side | in a very hot pan | For medium rare. |
| [Steak](https://feastflow.co.uk/steak-cooking-times) (Medium) | 4–5 min per side | in a very hot pan | For medium. |
| [Steak](https://feastflow.co.uk/steak-cooking-times) (Well done) | 5–6 min per side | in a hot pan | For well done; turn the heat down a little after searing. |
| [Beef mince (ground beef)](https://feastflow.co.uk/beef-mince-cooking-times) (Browned) | 8–10 min | over a high heat | Brown in a little oil, breaking it up with a wooden spoon. Pour off excess fat. |
| [Burgers](https://feastflow.co.uk/burgers-cooking-times) | 4–5 min per side | over a medium-high heat | In a little oil; turn once. Add cheese for the last minute, with a lid on. |
| [Meatballs](https://feastflow.co.uk/meatballs-cooking-times) | 10–12 min | over a medium heat | Brown in oil, turning, then finish in sauce. |

## Pork, bacon and sausages

Pork, bacon and sausages: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Pork chops](https://feastflow.co.uk/pork-chops-cooking-times) | 4–5 min per side | over a medium-high heat | Render the fat edge first, holding the chop on its side with tongs. |
| [Pork tenderloin (fillet)](https://feastflow.co.uk/pork-tenderloin-cooking-times) (Medallions) | 2–3 min per side | over a medium-high heat | Sliced into 2 cm medallions. |
| [Sausages](https://feastflow.co.uk/sausages-cooking-times) | 12–15 min | over a medium heat | In a little oil, turning often. Too hot and they split before the middle cooks. |
| [Bacon](https://feastflow.co.uk/bacon-cooking-times) | 2–3 min per side | over a medium heat | Back bacon in a little oil. Streaky bacon can start in a cold pan to render its fat. |
| [Gammon and ham steaks](https://feastflow.co.uk/gammon-steaks-cooking-times) | 4–5 min per side | over a medium-high heat | In a little oil. |

## Lamb and game

Lamb and game: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Lamb chops and cutlets](https://feastflow.co.uk/lamb-chops-cooking-times) | 3–4 min per side | over a high heat | For pink; render the fat edge first with tongs. |
| [Lamb steaks](https://feastflow.co.uk/lamb-steaks-cooking-times) | 4–5 min per side | over a high heat | For pink. |
| [Lamb koftas](https://feastflow.co.uk/lamb-kofta-cooking-times) | 8–10 min | over a medium-high heat | Griddle or fry, turning. |
| [Venison steaks](https://feastflow.co.uk/venison-steak-cooking-times) | 2–3 min per side | over a high heat | For rare to medium rare, finishing with butter. |

## Fish and seafood

Fish and seafood: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Salmon fillets](https://feastflow.co.uk/salmon-cooking-times) | 6–8 min | over a medium-high heat | About 5 minutes skin side down until the skin is crisp and the flesh is opaque most of the way up, then 1–2 minutes on the other side. |
| [Cod and white fish fillets](https://feastflow.co.uk/cod-cooking-times) | 3–4 min per side | over a medium-high heat | In oil and butter, skin side first if it has skin. |
| [Sea bass](https://feastflow.co.uk/sea-bass-cooking-times) (Fillets) | 4–5 min | over a medium-high heat | Skin side down, pressing flat for the first 30 seconds, until the skin is crisp; then 30 seconds on the flesh side. |
| [Tuna steaks](https://feastflow.co.uk/tuna-steak-cooking-times) | 1–2 min per side | in a very hot pan | For pink in the middle; 3 minutes per side for cooked through. |
| [Mackerel](https://feastflow.co.uk/mackerel-cooking-times) (Fillets) | 3–4 min | over a medium-high heat | Skin side down, then 1 minute on the flesh side. |
| [Prawns (shrimp)](https://feastflow.co.uk/prawns-cooking-times) | 2–3 min | over a high heat | In oil or butter with garlic, turning once. |
| [Scallops](https://feastflow.co.uk/scallops-cooking-times) | 1–2 min per side | in a very hot pan | In a little oil, then a knob of butter; don’t move them until they release. |
| [Squid and calamari](https://feastflow.co.uk/squid-cooking-times) | 1–2 min | in a very hot pan | In oil, in batches. |

## Eggs, cheese and tofu

Eggs, cheese and tofu: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Eggs](https://feastflow.co.uk/eggs-cooking-times) (Fried) | 2–3 min | over a medium heat | Fried in oil or butter, basting the white; cover with a lid for a set top. |
| [Eggs](https://feastflow.co.uk/eggs-cooking-times) (Scrambled) | 2–4 min | over a low heat | Scrambled: stir gently in butter and take off the heat while still a little wet. |
| [Halloumi](https://feastflow.co.uk/halloumi-cooking-times) | 2–3 min per side | over a medium-high heat | In a dry non-stick pan or griddle. |
| [Tofu](https://feastflow.co.uk/tofu-cooking-times) | 8–10 min | over a medium-high heat | In oil, turning every couple of minutes. |

## Rice, pasta and grains

Rice, pasta and grains: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Noodles](https://feastflow.co.uk/noodles-cooking-times) (Stir-fried) | 2–3 min | over a high heat | Cooked noodles, stir-fried with the rest of the stir-fry. |

## Frozen food

Frozen food: pan-frying times:

| Food | Time | Heat | How |
| --- | --- | --- | --- |
| [Fish fingers](https://feastflow.co.uk/fish-fingers-cooking-times) | 8–10 min | over a medium heat | Shallow-fry in a little oil, turning. |
| [Hash browns](https://feastflow.co.uk/hash-browns-cooking-times) | 4–5 min per side | over a medium heat | Shallow-fry in oil. |
| [Frozen pizza](https://feastflow.co.uk/frozen-pizza-cooking-times) (Leftover slices) | 4–5 min | over a medium heat | Leftover slices in a dry pan with a lid for a crisp base and melted top. |

## Tips

- Don’t crowd the pan: food sweats instead of browning. Fry in batches if you need to.
- Pat meat and fish dry with kitchen paper before it goes in, for a better crust.
- Leave meat and fish alone until it releases easily from the pan, then turn it once.
- “Per side” times are for each side in turn, so double them for the total.

## Questions

### How long to pan-fry chicken breasts?

6–7 min per side over a medium heat. In a little oil, turning once. Butterflied or flattened breasts take 3–4 minutes per side.

### How long to pan-fry salmon?

6–8 min over a medium-high heat. About 5 minutes skin side down until the skin is crisp and the flesh is opaque most of the way up, then 1–2 minutes on the other side.

### How long to pan-fry sausages?

12–15 min over a medium heat. In a little oil, turning often. Too hot and they split before the middle cooks.

### How long to pan-fry broccoli?

4–5 min over a high heat. Stir-fry in a little oil, then add a splash of water and cover for the last minute.

### How long to pan-fry steak?

Rare: 2–3 min per side in a very hot pan. For rare. Medium rare: 3–4 min per side in a very hot pan. For medium rare. Medium: 4–5 min per side in a very hot pan. For medium. Well done: 5–6 min per side in a hot pan. For well done; turn the heat down a little after searing.

### How long to pan-fry eggs?

Fried: 2–3 min over a medium heat. Fried in oil or butter, basting the white; cover with a lid for a set top. Scrambled: 2–4 min over a low heat. Scrambled: stir gently in butter and take off the heat while still a little wet.

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Times are a guide for typical home portions: ovens, air fryers, microwaves and sizes vary. Check meat, poultry and fish with a thermometer. Safe temperatures follow USDA and UK Food Standards Agency guidance.

FeastFlow also plans a whole meal backwards from serving time, with every dish timed and oven temperatures that don’t clash: https://feastflow.co.uk/