A peice of the non-stick coating on my Gourmia air fryer seems to have come off. It’s not flaking, I can’t make the spot bigger by picking at it if that makes a difference. And food never touches that part since I use the grate (?) it came with and put foil on top. Time to replace or good to use still?

The Deluxe is the upgrade to the classic Fritaire (which I have and absolutely love!). With this upgrade I was excited to see the improvements.

1. Slide out bowl, this one is probably the best improvement making the handling of the entire air fryer easier and safer.

2. The motor is USBC. Thanks for saving me the expense of more batteries

3. Design is sleek and chic. I already love the original design, but this one really took a lux level up.

4. MOST Impressed: the heat shield, I've never seen a protective cover on a glass air fryer. That is a significant value for homes with kids (like my 2yr who swears he helps me cook). It is so simple and seamless on the design aesthetics, it is a win-win.

1. The double cooking stand. The second layer is GREAT, I can cook twice the food now and I use the top layer for searing (I know right).

2. Slightly taller and wider, but not overwhelming. Looks good on counter

3. I like that there is now a self-cleaning button, but keep in mind you still need to wipe and rinse.

I'm still cooking with it and testing, will come back with more updates. What is the air fryer upgrade you look for?

These are the better (in my opinion) options available to me in Serbia. The price is almost identical. What would you buy and why?

Hi!

Im trying to decide between Crispi Pro and Ninja Dual Zone. Which one would you go for?

I kinda like Crispi Pro but the again Dual seems useful to cook two thing st the same time (although I have rice cooker so I'd probably just go with protein in air fryer)

I'll be cooking for two people (occasionally 3) and my budget is about 300 euros.

Concerning features, I'm not really familiar what modern air fryers have I'm looking something that will last for a while. Like I wrote before I've got rice cooker for staming stuff.

I'm also open to other brands (that are available in Europe)

Thanks for help!

I just got it on Amazon. Noticed that some coating has been damaged. Should I return it?

Looking for my first air fryer to batch cook and causal cook, I can use my oven to roast veggies but I’m looking for an air fryer for proteins.

Any and all recommendations are appreciated

Edit to add small counter space but can store it when not in use

Edit: thank you all, I bought it 😀

Air fryers generally come in two main styles: classic pull-out basket drawers or countertop toaster ovens with glass doors and slide-out racks. While the current market has about six variations right now, today's debate is about Basket vs. Toaster Oven (Multi-Rack).

Basket Fans: Is it all about easy shaking, faster crisping, and a smaller footprint?

Oven Fans: Is the glass window and ability to cook larger batches the real winner?

Which style do you prefer, and if you were buying a new one today, would you stick with what you have or switch styles? And why?

Has anyone made scones in their air fryer? How did they turn out? Time and temperature please?

I've got myself the Cosori Turboblaze recently.

I know it is here to stay, since I did not use my pan once and have fallen in love.

When it comes to longevity, the grease buildup on top around the heating element seems to be the biggest issue.

Once the dirt accumulates, it seems impossible to get that area even somewhat clean.

There are many reports of defect units / damage to the coating when deep cleaning, so i am not looking to ever let the dirt pile up.

I wonder what is the best way to prevent the buildup.

I wrote to Cosori about aftermarket splatter guards, here is their answer:

"We advise against using an additional magnetic mesh screen inside the cooking chamber.

We do not offer such protective screens as accessories, nor can we recommend products from third-party manufacturers, as an additional screen may obstruct air circulation and thereby impair the proper functioning of the appliance."

This seems rather vague, especially since many speculate the cleaning is impossible on purpose (planned obsolescence).

If a mesh screen affects airflow drastically and leads to heat buildup and reduced coil life, why not void warranty for mesh shields or state in the manual to not use them?

Other manufacturers include splash guards.

From now on I plan to put in a splash guard when cooking fatty foods and wipe down up there once or twice a week.

1. Does anyone have real life side by side comparison, shield guard vs. unprotected? Does it really prevent a lot of grease from getting up there.

If so, what is your estimation, like 50% less grease? I've read, grease will still go through the tiny holes.

1. Is there any other way to keep the area clean than mesh and a regular wiping? 

2. Did anyone manage to keep this area clean for good, and if so, how did you manage?

3. Does a guard really affect airflow by a lot and can cause overheating or other issues? There has to be some science on it, no? 

Some say, it prolongs cooking time, some say they see no difference.

1. Are there any tools like flexible oven brushes (non-metal) that can be useful for cleaning?

Any further tips and advice is much welcome!

Any air fryer tips on making these crunchy? Oil spritz doesn’t do it. Thanks

Just cleaned my Instant Pot Vortex and this is what it looks like. Majority of the stains won’t come off and I used a 0000 steel wool to clean it.

Just wondering if its still safe to cook with it.

Traditionally, stir-fry noodles rely on a blazing-hot wok to achieve that signature wok-hei effect. But if you don’t have a powerful stove or you’re cooking in a limited space, the air fryer makes it incredibly easy and approachable, and the results may surprise you. The noodles turn out savory and glossy, the beef stays tender, and the vegetables add a fresh crunch at the end. While it won’t fully replace the smoky magic of a restaurant wok, it’s a clever alternative that brings big flavor with minimal effort—perfect for everyday cooking.

Ingredients

To season the noodles

• 200g / 7 oz of dried pho noodles or 600g / 21 oz of fresh pho noodles
• 25g / 1.5 Tbsp soy sauce
• 18g / 1 Tbsp oyster sauce
• 8.3g / 1.5 tsp dark soy sauce
• 13.6g / 1 Tbsp cooking oil to coat the noodles

To season the beef

• 227g / 8 oz beef
• 0.6g / ¼ tsp ground white pepper 
• 1.4g / ¼ tsp salt
• 16.6g / 1 tbsp soy sauce 
• 2.5g / 1 tsp cornstarch
• 14g / 1 Tbsp cooking wine  
• 1.2 / ¼ tsp baking soda
• 2.8g / ½ tsp of dark soy sauce
• 4 cloves / about 12g of garlic, diced
• 6.8g / ½ Tbsp oil to coat the beef

Vegetables to complete the dish

• 43g / 1.5 oz of garlic chives, cut into 2-inch-long pieces
• 43g / 1.5 oz of onion, sliced thinly
• 43g / 1.5 oz of red chili, julienned
• 113g / 4 oz of bean sprouts
• 6.8g / ½ Tbsp oil to coat the vegetables

Ingredient Tip: 

Ho fun (河粉): is a type of flat rice noodle, also known as pho noodles. Fresh ho fun offers the best texture and can be used immediately without prepping. However, it is hard to find fresh ho fun outside of China. You can use dried pho noodles as a replacement but you need to soak them in hot water for 5-8 minutes, depending on the thickness, or until al dente.

Instructions

If using fresh pho noodles, add soy sauce, oyster sauce, and dark soy sauce directly, then mix well. Drizzle in 1 tablespoon of oil and toss to coat the noodles.

If using dried pho noodles, boil 1.5 liters of water and soak the noodles until al dente, about 5–8 minutes depending on thickness. Drain thoroughly, then season in the same way.

Slice the beef into 1/8-inch-thick pieces. Add white pepper, salt, baking soda, cornstarch, soy sauce, dark soy sauce, cooking wine, and diced garlic. Mix well. Drizzle in 1/2 tablespoon of oil and mix until the beef is evenly coated. Tip: Since the air fryer doesn’t allow stir-frying during cooking, everything must be seasoned properly in advance.

Thoroughly combine all the vegetables in a big mixing bowl. Add 1/2 tbsp of oil and mix to coat well. The oil helps to prevent the food from drying out under the constant hot airflow.

Divide the ingredients into two equal batches to cook in smaller portions. Tip: Avoid overcrowding the basket, as this prevents proper air circulation and can lead to uneven cooking and soggy texture. Cooking in smaller batches yields better flavor and a result closer to wok cooking.

Add one portion of noodles to the air fryer basket and spread half of the marinated beef evenly on top in a single layer. Set the temperature to the highest setting (182C / 360F to 232C / 450F) that your air fryer can go and cook for 3 minutes, or until the beef is just cooked through. Do not over cook the beef otherwise it becomes too dry.

Stir to bring the noodles to the top, then return to the air fryer and cook for 3–5 minutes. Stir again and continue cooking for another 3–5 minutes, until the noodles are heated through and lightly crisped at the edges.

Add the vegetables evenly over the top and cook for 2–4 minutes, until just tender-crisp or to your desired doneness.

Remove from the basket and toss well to combine. Repeat with the remaining batch.

Hey everyone!

I just bought my very first air fryer today! I am a complete newbie to air fryers (and cooking appliances in general), so I’d really appreciate some guidance from the experts here.

Could you please share your best tips/advice on:

How should I clean the basket and heating element after cooking? What items/soaps should I avoid so I don't ruin the non-stick coating?

Essential Accessories: What extra things should I buy? (e.g., oil sprayer, silicone liners, parchment paper, meat thermometer, tongs?)

General Do’s & Don’ts: Any maintenance habits to make this air fryer last for years?

I Just bought it out of the hype. And now i am hyper confused about using it.

Looking forward to your tips and recipe ideas.

Ps. (Bought it to cook chicken breast). +

Its 5L , Manual knob variant.

It’s my first air fryer. What do you recommend? I am hesitant to buy the regular since you can’t control the temp. I am not sure the duo is worth it. Thoughts?

I love my combi, but the beeping is incredibly loud and annoying.

Does anyone have any recommendations for an air fryer or similar that works well and has a normal beep volume?

Ty!

I was looking to buy an air fryer which would be my first and I finally found one that has all the things I was looking for:

-Decent power

-Glass basket

-Ceramic (or stainless steel)

-Not huge

-No weird detachable parts design (like Ninja Crispi)

The Cuisinart Clearview 3,8L seems to have these features. However, something that I find puzzling is when I noticed on this review that there is a gap between the basket and the airfryer. It is clearly visible on a YouTube video but you are not allowed to post links here, so I will post the screenshot:

As you can see, there is a gap. Doesn't this leak heat? What are the implications?

On this channel they do a comparation with some huge Ninja with 2 baskets and the Ninja looks crispier, while this one the sausages look juicer. Could this have an impact, or if you leave it more time it would become more crispy?

Im not sure if the ones with the weird detachable system like the Ninja Cripsi have a seal, but I don't like these.

I was looking at the ones with a window so at least I could still see the food, but they lack the ceramic/stainless steel aspect. There is always something that don't make them perfect. Looks like it's impossible to buy an air fryer that meets all the requerimientos I want.

Anyway let me know what you think of this gap thing there.

I already purchased the T-Fal Dual Window Infrared Air Fryer from Costco online and will arrive tomorrow. ($80) I was kinda looking at the Cosori TurboBlaze as well but like the larger basket on the T-Fal.

I can also purchase the Typhur Sync Air Fryer from Typhur for $180. Is it worth the extra $100?

I'm not interested in arguments on coatings here. Is the Typhur worth $100 in performance alone and quality?

I mean longevity might be an argument here, though the "air fryer" we are replacing is an off-brand hOmeLabs (yes that is how they listed their name) that we bought back in June 2020. It still works except handle is now completely broken from door slamming open on counter.

We mainly have only used it to heat up like frozen taquitos, fries, and such. Not really cooking, but I'm thinking I could probably start cooking whole "rotiserrie" style chicken and other meals going forward rather than relying on our pressue cooker. So I'm thinking the temp probe might be interesting to use on the Typhur or I can just use the temp the old fashion way. IDK.

Edit for more Info: Counter area where it sits is 21" wide, 23" deep, and has clearance of 18" due to a cabinet. Family of 4.

Hi im planning to bake some cookies for my bf today, i have a small airfryer so just a small batch. Do you recoomend any recipes? or have your own? I have the Philips 2000 4,2 L. I want them to be crispy on the outside but chewy in the inside ideally. Thanks!!!

Russet potatoes (scrubbed and thoroughly dried)
1 Tbsp olive oil or cooking oil
1/2 tsp kosher salt (for rubbing skins)

Filling:
3 Tbsp unsalted butter, melted or softened
1/3 cup sour cream (or Greek yogurt)
1/4 cup whole milk or heavy cream (add more if needed for smoothness)
1/2 cup shredded cheddar cheese (divided)
Cooked bacon, or sausage crumbled
Green onions, thinly sliced (optional)
Pinch of ground nutmeg
Salt & black pepper, to taste

Instructions
Prick the scrubbed potatoes all over with a fork 4–5 times. Rub each potato with oil and sprinkle generously with salt.

Preheat your air fryer to 400°F (200°C) and bake potatoes for 35–45 minutes (depending on size), flipping halfway through, until a knife glides easily into the center.

Remove potatoes and cool for 5–10 minutes then slice each one lengthwise.

Carefully scoop out the hot potato flesh into a medium mixing bowl, leaving a little rim/shell around the edges so the skin holds its structure.

Add butter, sour cream, milk, nutmeg, salt, and pepper to the scooped potatoes. Mash until smooth and creamy.

Fold in 3/4 of the cheddar cheese, and half of the green onions (if using). Then fold in all the cooked bacon, (or sausage).

Spoon or pipe the potato mixture back into the potato skins, mounding it slightly on top. Sprinkle the remaining cheese on top of each potato.

Place stuffed halves back into the air fryer at 375°F (190°C) for 4–6 minutes, until the cheese is completely melted, bubbly, and lightly golden.
Garnish with remaining green onions (if using).

I don’t know if this is the right place to be putting this but I bought this air fryer from my brother and his girlfriend. There is no temperature dial on it and I can’t seem to find any way to figure out what temp it cooks at.

Please inform me if this is the wrong place to be posting this. Thank you.

I'm about to buy a second hand Air Fryer with a 7 liters/ 2,5 kg capacity for 25€, and before that the only air fryer I had was a 2 liters one (for about 2 weeks, I'm a first time user)

I was wondering if anyone with a large Air fryer has some kind of advice or "stories" of how they were able to cook things you wouldn't normally be able to

Hi, I’m planning on replacing a toaster oven with one of these two, wanted to know how hard it was to clean the heating element at the top for these two specifically as I can see that the basket is fairly easy to clean; any anecdotes or reviews between the two?

I recently went from toaster oven style air fryer (Breville) to a basket style (Cosori), and it’s a huge upgrade. Just cooks better and faster, easier to clean. Anyways two things I’ve been doing that surprise me in how well they turn out and much faster than other methods.

1. “Boiled” eggs. 13 minutes at 300F for hard boiled or close to it, no preheating. This is much faster than other methods (I don’t have induction so I can’t boil a pot of water super fast), and it seems more reliable for me. Soft boiled eggs at 9-10 minutes are fantastic, as well. I’m only doing 2-4 at a time so not sure how it scales.

2. Toast! 3-5 minutes at 400, no preheat. Much better result (even browning) and faster than my admittedly crappy toaster.

Both of these have been big convenience upgrades for me.

Well I had my air fryer for over two years now and I have a habit of cleaning the tray before I even have my meal but never once did it cross my mind to actually take a look inside till it happened inadvertently today.

Update: The air fryer no longer works after cleaning it :)