In this infographic Sweet Tooth Publishing share their guide to different cooking methods.

Here are a few that make their list:

  • Bake
  • Grill
  • Deep fry
  • Pan fry
  • Sauté

Check out the infographic for more.

15 Cooking Methods & What to Use Them For [Infographic]

 

When it comes to cooking, the method you choose can make all the difference in flavour, texture, and presentation. From the gentle steam that preserves nutrients to the intense sear of a grill that creates a delicious crust, every technique has a role to play.

Understanding when and why to use each method can elevate your meals from average to exceptional. In this post, we’ll explore 15 common cooking methods and offer practical tips on how and when to use each one.

Bake/Roast

Baking and roasting are classic dry heat methods that use the consistent, indirect heat of an oven. While baking is typically associated with breads and desserts, roasting is commonly used for meats and vegetables. Both methods allow food to cook evenly without direct contact with a flame. The result is a well-balanced flavour and appealing texture.

  • Preheat your oven fully before placing food inside to ensure even cooking.
  • Use a roasting rack to allow heat circulation under meat for a crispier result.
  • Avoid overcrowding the baking tray, which can lead to soggy results.
  • Line trays with parchment for easier cleanup and better airflow.

Broil/Grill

Broiling and grilling involve exposing food to direct, high heat—either from above (broiling) or below (grilling). This intense method is perfect for achieving char, crust, and sear. It’s a quick way to add bold flavour and colour to a wide range of foods. Just be sure to watch closely—things can burn fast.

  • Preheat your grill or broiler so food sears on contact.
  • Marinate meats beforehand to enhance flavour and moisture.
  • Use tongs, not forks, to flip food and retain juices.
  • Keep a close eye to prevent over-charring or burning.

Deep Fry

Deep frying involves completely submerging food in hot oil, producing a crispy outer layer and moist interior. It’s ideal for foods like chips, doughnuts, and battered vegetables or meats. Though indulgent, this method delivers unmatched crunch when done correctly. Temperature control is key to avoid greasy results.

  • Use a thermometer to maintain oil at the ideal temperature (usually 170–190°C).
  • Don’t overcrowd the fryer—this drops the oil temperature and affects crispiness.
  • Drain fried foods on a wire rack, not paper towels, to stay crisp.
  • Choose oils with high smoke points, such as peanut or sunflower oil.

Double Boiler

A double boiler gently heats delicate ingredients over simmering water, avoiding direct contact with the heat source. It’s a favourite method for melting chocolate, preparing custards, and cooking delicate sauces. The low, steady temperature helps prevent scorching or curdling. It’s essential for precise, gentle cooking.

  • Ensure the top bowl fits snugly over the bottom pot without touching the water.
  • Keep water at a low simmer—not a boil—to avoid overheating.
  • Stir continuously when working with dairy-based or egg-based mixtures.
  • Clean and dry bowls thoroughly before melting chocolate to avoid seizing.

Pan Fry

Pan frying uses a moderate amount of fat in a shallow pan over medium-high heat. It’s a versatile method that works well for meats, vegetables, and even certain desserts. Unlike deep frying, it offers a crisper texture with less oil absorption. Pan frying strikes a good balance between searing and moisture retention.

  • Choose a heavy-bottomed pan for even heat distribution.
  • Let oil heat before adding food to promote crispness.
  • Turn food only once for the best texture and flavour.
  • Use neutral oils like vegetable or canola to avoid altering flavour.

Sauté

Sautéing involves cooking food quickly in a small amount of oil or butter over relatively high heat. It’s excellent for searing proteins or quickly cooking vegetables while retaining their colour and bite. The key is to keep the food moving to prevent sticking or burning. It’s a go-to method for busy weeknight meals.

  • Preheat the pan before adding oil to ensure even cooking.
  • Don’t overload the pan—this steams food rather than searing it.
  • Keep ingredients in motion using a spatula or toss technique.
  • Finish with a splash of wine or stock for instant pan sauces.

Sweat

Sweating is a low-heat method used to soften vegetables and extract their natural moisture without browning. It’s often the first step in recipes like soups, stews, and sauces. By gently coaxing out flavour, sweating creates a subtle base that supports other ingredients. It’s essential for building depth in savoury dishes.

  • Use low heat and a lid to trap steam and speed up the process.
  • Add a pinch of salt to draw moisture from the vegetables.
  • Stir occasionally to prevent sticking or uneven softening.
  • Don’t rush—sweating takes time for best results.

Torch/Flambé

Torching and flambéing involve exposing food to an open flame. Torching is used for finishing dishes with a blowtorch, while flambéing involves igniting alcohol in a pan. These dramatic methods add caramelisation, smokiness, or a visual wow-factor. Use with care—fire and precision are key.

  • Use a culinary torch for controlled, even results on crème brûlée or meringues.
  • Always flambé off the heat to avoid accidents.
  • Warm alcohol slightly before adding it to the pan—it ignites more easily.
  • Don’t lean over the pan when lighting a flambé for safety.

Blanch

Blanching is a two-step method that involves briefly boiling food, then plunging it into ice water. It’s commonly used to preserve colour, texture, and nutrients in vegetables. Blanching also loosens skins on tomatoes or peaches and softens food slightly before freezing or further cooking.

  • Use salted water to enhance the food’s natural flavour.
  • Have an ice bath ready before you start boiling.
  • Don’t overcook—blanching typically takes less than 2 minutes.
  • Drain thoroughly after the ice bath to prevent sogginess.

Boil

Boiling involves cooking food in vigorously bubbling water. It’s a fast and efficient way to prepare pasta, rice, vegetables, and more. However, it can be too aggressive for delicate ingredients. Boiling is best reserved for foods that benefit from high heat and a brief cooking time.

  • Use a large pot with plenty of water for even cooking.
  • Add salt to pasta water—it enhances the final dish’s flavour.
  • Bring water to a full rolling boil before adding food.
  • Stir occasionally to prevent sticking or clumping.

Braise

Braising combines dry and moist heat by searing food first, then simmering it slowly in a small amount of liquid. This method is ideal for tough cuts of meat, as the long, slow cooking breaks down fibres and adds flavour. It’s a comfort food technique that delivers rich, hearty results.

  • Brown meat well before adding liquid for deeper flavour.
  • Use a heavy, oven-safe pot with a tight-fitting lid.
  • Cook low and slow—braising is not for the impatient.
  • Let it rest before serving to allow juices to redistribute.

Poach

Poaching involves gently cooking food in a hot liquid just below boiling point. This technique is excellent for delicate foods like eggs, fish, and fruit. It retains shape and texture while allowing flavours to infuse gently. Poaching is also a lower-fat method, ideal for health-conscious cooking.

  • Use broth, wine, or aromatics in water to add extra flavour.
  • Maintain a steady temperature around 70–80°C.
  • Avoid overcrowding the pot to keep liquid temperature stable.
  • Let food rest in the liquid briefly after turning off heat.

Scald

Scalding heats liquids to just below boiling, typically to prepare milk or cream for custards and sauces. It’s also used to sterilise or temper ingredients before mixing. Scalding breaks down proteins, making liquids more suitable for smooth textures. It’s an important prep step in many baked goods.

  • Watch for small bubbles around the edges—don’t let it boil.
  • Stir constantly to prevent sticking or scorching.
  • Use a heavy saucepan for better heat control.
  • Cool slightly before adding eggs or starches to prevent curdling.

Simmer

Simmering is a gentler form of boiling where food is cooked in hot liquid with small, occasional bubbles. It’s perfect for soups, stews, and sauces that need time to develop flavour. Unlike boiling, simmering won’t break apart delicate ingredients. It’s a foundational method in slow, flavourful cooking.

  • Keep the heat low and adjust as needed to maintain a steady simmer.
  • Skim the surface occasionally to remove impurities or fat.
  • Stir gently to avoid breaking up soft ingredients.
  • Simmer uncovered to reduce and concentrate flavours.

Steam

Steaming cooks food with the vapour of boiling water, keeping it tender and full of nutrients. It’s ideal for vegetables, fish, and dumplings, preserving natural colour and taste. Steaming is also low-fat, since no oils are involved. It’s one of the most health-conscious cooking methods available.

  • Don’t let food touch the water—use a steamer basket or rack.
  • Keep the lid closed to trap steam and cook evenly.
  • Season lightly before or after steaming, not during.
  • Steam in batches if needed—overcrowding limits effectiveness.

Conclusion

Mastering different cooking methods gives you greater control and creativity in the kitchen. Each technique—from the high heat of the grill to the gentle touch of steam—serves a unique purpose and brings out the best in specific ingredients.

By understanding when to use each method and how to do it well, you’ll build more confidence and create more satisfying meals. Whether you’re crisping, simmering, or searing, these techniques are the tools that transform ingredients into delicious dishes.