For example, pan-frying and shallow-frying may seem like interchangeable terms, but this is simply not the case. Though they are similar, there are a few key differences between the frying methods.

It's true that in some cases, the goal of the dish is to get a layer of food that almost sticks to the pan. The crust of tahdig or the socarrat in Spanish paella, for example, both feature ...

Since you are cooking your food over medium heat at a temperature anywhere from 325°F to 400°F for an extended period of time, it’s best to use a heavy-bottomed pan or skillet to pan-fry.

“We test all frying pans for cooking evenness, but many of the other tests are type-specific,” says Breann Chai, who oversees our frying pan testing. “For example, we test cast-iron and ...