Nutritionally, is it only slightly better than regular frying or does it actually have a nutritional benefit?
Roasting and pan frying are perfectly fine methods of cooking. Air frying isn’t any different than using the oven to roast.
The main benefit is culinary in nature. Consistent cooking temperature. Keeps food moist. Can be done with or without oil.
Deep fat frying is the only method that is genuinely a problem.
Air fryer is really just a small airtight convection oven. They call it that because they give food the crispy consistency reminiscent of fried food. Fried food is bad for you because you are submerging it in high heat fat. Air frying does not really do anything different than baking in terms of nutritional effect.
Most air fryers are just mini convection ovens, so they use little or no oil compared to traditional frying. If you’re aiming to reduce caloric and/or fat intake, then air frying will be better for reaching those aims.
I love my airfryer. And yes, using a Philips one is even better (it has the best airflow tech, a semi lamellar flow).
It is a great addition to regular ovens, roasting, grilling. No oild added, or only a tiny bit. Totally different from deepfrying, much better nutritional balance (less fat).
Also: no stench. it makes nice fries from frozen parfried stuff (with litterally less than half the fat)
Love my air fryer. I didn’t get it for the health element, but because it uses a lot less energy than the oven and it’s quicker. I love it. It’s convenient. I think anything that makes it easier and more convenient to cook decreases the need for unhealthy convenience foods. So yeah, that’s my take. My only complain is that mine only has one draw and I’d like a bigger one with two compartments.
My husband and I have the Cuisinart air fryer/toaster oven. Highly recommend. We use it for EVERYTHING. Nutritionally you’re frying stuff without oil so yes…big difference. Veggies are the best in it! Asparagus and broccoli get much crispier than baking.
Ours is literally just a high powered, small, oven. Cooks faster, can adjust the exact amount of oil I do or don’t want (we use a spray oil so ises very little) and has a bunch of settings that make life easier.
I’m skeptical. I feel like food can burn easily if you don’t watch it. Burning food generates acrylamides, a potential carcinogen. I don’t eat meat though so I’m only cooking veggies which will require oil or they burn. Is it better than regular frying? Yes. Is it better than steaming? I want to say no.
Do I still use it? Absolutely. It’s fun. I use the IP more. Maybe if I was cooking fatty meats/ fish I’d be more into it .
Probably late to party, but, they are fantastic for quick meals. Something in the oven, something on the cooktop and something in the air-fryer. It’s quick clean and easy, we use it daily for chips, sausages, chicken fillets, frozen stuff, if used correctly you it really can almost creat a deep fried texture to the food, but it’s more for convenience than a healthy deep fried alternative
It’s just another gismo that needs to take up space. The oven does the same job.
People ought not to be afraid of oils and fats. The right ones are good for you. And add a pile of flavor.
As the main cook in my household for the last 35 years, I see absolutely no need for it.
Also, apparently they’ve been linked to fires occurring after the power goes out and come on again. Some kind of flaw. Don’t take my word for it, look into it. I just recall hearing or reading something about it.