Air Fryer Myths You Can Stop Believing

This article examines 10 common air fryer myths and reports experts’ explanations about how air fryers work, when small amounts of oil or preheating can help, and safety considerations such as liner use; a Nestlé representative estimated about 60% of U.S. homes had an air fryer in 2023.

Air fryers remain widely used and have inspired many assumptions about how they work. The appliance first appeared around 2010, developed by a Dutch engineer to make french fries healthier. A Nestlé representative estimated that about 60% of U.S. homes had an air fryer as of 2023. The article reviews ten common myths and includes expert clarifications from appliance and cookbook professionals. Key facts: - Air fryers cook by circulating hot air around a heating element, which crisps the food’s surface rather than immersing it in oil. - The appliance’s origin is traced to about 2010, when a Dutch engineer sought a less oily way to make fries. - A Nestlé representative told CNBC that roughly 60% of U.S. homes had an air fryer by 2023. - Experts say a small amount of oil can improve browning, and preheating is not always required but can help with extra crisping or searing. - Not all liners are safe for air fryers; some foods can be cooked from frozen, and air frying operates differently from deep frying where food contacts hot oil. Summary: The article clarifies common misunderstandings about air fryers and notes where practices vary by food type and model. It reports expert points about oil use, preheating, liner safety, and functional differences from deep frying. Undetermined at this time.