Air fryer oils: Which cooking oils work best and which to avoid

A chef says oils with high smoke points — such as peanut, avocado and grapeseed — tend to hold up better in an air fryer, while unrefined oils, melted butter and aerosol cooking sprays are reported as less suitable.

Air fryers can cook many foods with little or no oil, while a light spritz helps some recipes crisp. Chef John Marchetti of Carcara in Phoenix discussed how oil choice affects texture and flavor in air-fryer cooking. He described the air fryer as providing deep-fryer–style crispness with less oil. The article outlines which oils perform well under high heat and which are reported as less suitable. Key points about air-fryer oils: - Use small amounts of oil; the chef warns that too much oil can distribute heat unevenly and cause food to burn. - Oils with high smoke points generally perform best in air fryers; the article mentions peanut oil, avocado oil, grapeseed oil and extra-light olive oil as common options. - Unrefined oils such as extra-virgin olive oil and some coconut oils, and melted butter, are reported as having lower smoke points and may not yield the desired crispness. - Aerosol cooking sprays often contain additives like lecithin, which the article reports can damage nonstick trays and has been linked to gastrointestinal distress. Summary: The article reports that higher smoke-point oils are better suited to the high, short bursts of heat used by air fryers and that certain unrefined oils, butter and aerosol sprays can smoke, burn or affect appliance surfaces. It also reports that oil volume influences heat distribution and final texture. Undetermined at this time.