What is another word for most pan-fried?
Pronunciation: [mˈə͡ʊst pˈanfɹˈa͡ɪd] (IPA) 
Most pan-fried is a term commonly used to describe a dish that has been cooked in oil or butter on a stovetop. However, there are many other words that can be used to express the same idea. For example, dishes cooked this way may be referred to as sauteed, stir-fried, or shallow-fried. Alternatively, they may be described as seared, browned, or caramelized. These terms all refer to the process of using high heat to cook food quickly and create a crispy outer layer while retaining moisture inside. So next time you want to describe a dish that has been cooked this way, consider using one of these alternative words instead of "most pan-fried".
