In recent years, air fryers have become one of the most popular kitchen appliances worldwide. Their promise of crispy, “fried-like” foods with less oil has made them a go-to for busy home cooks seeking convenience and perceived healthier results. However, health and cooking experts are now urging consumers to understand both the benefits and limitations of using air fryers as a replacement for traditional ovens.
What’s Behind the Warning?
Air fryers are excellent for smaller portions, quick cooking, and achieving a crispy exterior without deep frying. But experts caution that:
1. Not All Foods Cook Well in Air Fryers
Foods that require even, low-temperature cooking over a long time — like large roasts, casseroles, baked goods, and some vegetables — often do better in a conventional oven. Air fryers circulate very hot air in a confined space, which can lead to uneven cooking for dense or thick foods.
2. Texture and Quality Can Be Compromised
While air fryers excel at crunch, they can dry out foods that benefit from moisture retention. A turkey breast or a moist cake, for example, may come out dry or over-browned in an air fryer.
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