The air fryer has become a trusted kitchen companion, beloved for its ability to cook crispy foods with less oil. However, there are some common foods that you should never put in this appliance .
Here’s a list of foods that may not be a good match for your air fryer and why you should avoid them.
1. Fresh cheeses
Mozzarella, ricotta, and other fresh cheeses can be a real mess in the air fryer.
Unless they’re already breaded or coated, they tend to melt completely, turning into a cheese slush that’s hard to clean up.
2. Dishes with liquid batter
Foods dipped in runny batter, like onion rings or breaded fish, will not cook well in an air fryer.
The batter tends to slide off without immersion in the hot oil, leaving your dishes soggy and unappetizing.
3. Cereals or dry grains
Foods like rice, quinoa, or dry farro will not cook properly in an air fryer because they require water or broth to be absorbed to cook properly.
Even if you try to cook them cooked through, they may dry out too much or not get as crispy as you want.
4. Fresh herbs
Fresh herbs like parsley, basil, or cilantro can burn quickly due to the powerful airflow of the fryer.
If you want to flavor your dishes with fresh herbs, add them at the end of cooking to prevent them from becoming black and flavorless.
5. Uncoated bread
If you’re thinking about toasting bread in an air fryer, be aware that it may not work as expected. Bread tends to dry out quickly and can become too tough, especially if it’s not buttered or coated with something to seal in moisture.
6. Popcorn
While it may seem like a good idea, popcorn kernels will not pop properly in an air fryer. The appliance does not reach the even, consistent temperature needed to pop the kernels, leaving you with a handful of burnt kernels.
7. Leafy vegetables
Spinach, Swiss chard, and other leafy greens will dry out and burn quickly in an air fryer. These greens require more gentle, consistent cooking, which an air fryer cannot provide.
8. Large or very thick steaks
While the air fryer can handle some proteins well, large or very thick steaks may cook unevenly. The outsides may dry out before the insides reach the right temperature.
