What's the difference between pan frying, sauteing, and shallow frying?

Question

As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?

Answer 1

Pan frying means letting the food sit in the pan and occasionally stirring or flipping. It tends to be done with larger pieces of food, and at a medium to medium-high heat.

Sautéing means shaking the pan back and forth - making the food "jump", if you're translating directly. It's done at a high heat, for a short time, usually with thinly-sliced or finely-chopped ingredients.

Shallow frying, according to some references, refers to the food being partially (halfway) submerged in hot oil and flipped once, as opposed to deep-frying where the food is fully-submerged the whole time.

Answer 2

I prefer the answer in wikipedia:

Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat

And it differs from pan-frying:

Sautéing is often confused with pan-frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably.1[2][3] Sautéing differs from searing in that searing only cooks the surface of the food. Sautéing is also different from stir-fry in that all the ingredients in the pan are cooked at once, instead of serially in a small pool of oil.

I've never heard of shallow frying...