Which cooking method is characterized by using minimal cooking oil compared to shallow frying?

The method characterized by using minimal cooking oil compared to shallow frying is pan frying. In pan frying, food is cooked in a small amount of oil that is typically about halfway up the thickness of the food, allowing for a greater exposure to heat and creating a browned, crispy exterior without fully submerging the food in oil. This technique is often used for cooking meats, seafood, and vegetables to achieve a desirable texture while retaining some of the natural flavors.

In contrast, deep fat frying involves completely submerging food in hot oil, which results in a different texture and cooking experience. Broiling involves cooking food with high heat from above, typically done in an oven, and does not use oil in the same capacity. Baking, similarly, utilizes dry heat without the addition of oil as a primary cooking medium. These distinctions clarify why pan frying is the method associated with using minimal oil compared to shallow frying.