WHY doesn't food burn in oil?
When frying in a pan without oil, the food only gets hot at the bottom and the top is not heated, being completely soggy. The oil gives off heat from the lower layers to the upper ones.
The boiling point of oil gives the crust on the food, but you can't get it with cooking, water interferes in the process, it adjusts to its boiling point, which is lower than that of oil.
