Why do some foods have to be cooked in fats and oils?

Some foods need to be cooked in fats and oils to enhance flavor, improve texture, and facilitate even cooking. Fats help to transfer heat efficiently, allowing for better browning and caramelization, which can intensify taste. Additionally, certain nutrients in food, like vitamins A, D, E, and K, are fat-soluble, meaning they are better absorbed when cooked with fats. Finally, using fats can prevent sticking and enhance the overall mouthfeel of the dish.