Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns.
when I saute same meal without adding any water I notice the food doesn't burn.
The way I see it is when cooking the former method once all the water evaporates it turns to sauteing since the meat oil and added oil are still there, only the water has gone, therefore it shouldn't burn just like sauteing. However after boiled water evaporates despite oil from meat and added oil it does burn.
Can somebody explain why it burns in first method but not second?