This is a further discussion of the last the menu post.
There are several subtopics to explicate about this whole topic of southern 'frying'.
One is: what oils or fats to use, how much, and why?Should you use healthier oil and fat than traditional southern recipes call for?
Another is: whether to cover the pan (sounds like sacrilege), and if so, how to do that and why?
Another is what kind of pan to use, and why?
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