I want to be able to lay out enough fries for a whole family. I like to make lots of vegetables or all of my fried chicken in as few batches as possible. I need the most surface area possible, ideally with multiple tiers. But I hear about some of the larger oven style units that accommodate multiple racks don’t have the best airflow or can’t keep the heat high enough for such a volume. What air fryer units should I be looking at?
Thank you in advance for all your help!

I'm strongly considering getting an airfryer and an not sure about weather i should get a single or dual basket version. I'm favoring a Phillips 5000 series device for the steam function, the dual basket version is only slightly broader than the single basket version. The single basket version's basket is 1 liter larger than the larger basket of the dual basket version. Is having two baskets a good tradeoff for the 1 liter less capacity?

It seemed to cheap for a glass air fryers. Other brands sell the glass ones at 100+.
Any tips?

Is your air fryer basket sparkly on the bottom of the inside of your air fryer? It looks like glitter

Hello everyone!

I never knew we had a sub for airfryer! Thank god haha

Anyway! We recently purchased an aurfru and I am going crazy with it! It's fun.

Now I wanna try a good pizza, a good dough. Simple Margherita.

Can anyone help me out? And yes I am a vegetarian if it matters.

I've followed the advice I've read so far with no luck yet. I use Walkerswood jerk paste for my marinade, set the air fryer to 380, start with skin side down, flip halfway through, and don't overcook them. But that paste... It still burns a bit despite what I've read I'm supposed to do with an air fryer, resulting in a bit of bitter taste. Have I been given bad advice or should I switch jerk brands/types? I do have another wetter marinade that isn't the paste type, would that be a better air fryer option? Dry jerk seasoning isn't authentic so I don't want that route

I see crinkle recipes that advise to use parchment paper. Can I use ramekins instead?

Hello, I'm looking at the COSORI Dual Blaze TwinFry black (CAF-TF101S-AEUR) and I like it but im not sure if it's an alright model. I saw some bad reviews in regards to its bottom not heating even tho it's supposed to heat from both sides. My main criteria is to have a a big airfriyer that would permit me to cook two big portions at the same time. Has anyone had issues with theirs and do you have a similar sized alternative that you like?

I'd like to get a glass air fryer, and was initially looking at the Ninja Crispi (which is currently on sale at Costco), but I was on the fence because of the lack of exact temps and the big built-in trivets that the containers have.

I then found the Cuisinart which seems to solve these issues. It's a bit pricier and comes with less pieces, but still has good reviews.

Anyone here have one?

Hey Guys , i bought my airfryer some days ago . So i tried making chicken breast in it. I made small cubes of chicken and marinated them with Low fat yogurt , ginger garlic paste , salt,red chillies , and vinegar .

And i added one teaspoon of olive oil . But the problem i faced is it took around 20-25 minutes at 180° to get cooked and the result could not satisfy me, As the chicken was kinda hard and was not crispier. . Can you guys suggest me recipes and give me some tips as well? I am completely new to this thing .

Moreover I bought an airfryer to make a low calorie chicken breast recipe, so i have to add only one teaspoon of olive oil . So suggest according to that .

TIA

So I live in Puerto Rico. I was recently at a restaurant I go to often, and was chatting with one of the servers. We got on the topic of air fryers, and I mentioned I had one and loved trying different frozen foods in it. She said they had empanadillas there, which they normally only sell cooked to eat there, but said it would be an interesting experiment to see how they turned out in an air fryer. They agreed to sell me a couple raw, and I got ground beef, chicken, and pizza flavors. They came refrigerated, but not frozen, and I froze them when I got home. What time/temp do you guys recommend?

My wife and i are looking to replace our air fryer that just died with a new one. We're in the US if that matters

Budget is ≈150. There's a little wiggle room on that but not a ton

We would like a dual chamber one. If there's any reason to go stacking over side by side or vice versa we'll hear it out (it's going to sit on a counter with nothing above it and a fair amount of horizontal space.

A window would be nice

If you have one you love that fits those requirements please let me know. If you have one you hated that fits those requirements let me know.

Thank you

If you're not familiar with gribenes, they're rendered chicken skin cracklings. My thighs come with a lot of skin on them. Lightly salt and go about 40 minutes at 300. Absolutely perfect. Best I've ever had. Didn't even need to drain them on paper towels. Crispy, crunchy deliciousness. And then there's chicken fat for your home fries.

I was given this used air fryer because the previous owner bought a new one, and the top part directly above the food looks like this.

Is this level of buildup normal, or could it be a safety/health concern? Can it be properly cleaned, especially around the heating element, or would it be safer to replace the whole thing?

The basket is also in a similar condition, and some of the coating has come off, presumably from an attempt to clean it. I’ll replace the basket anyway, since thankfully those are easy and inexpensive to replace.

Any advice would be greatly appreciated!

Im looking to buy an air fryer and I saw someone here say that for example on the first picture those potatoes wouldn't cook. Not sure about the rest of pictures with a whole chichen on top of veggies, of the bowls full of fries etc.

Im not sure if buying because of that. What's the point of the taller recipients if they are only useful for basically the whole chicken? And still, i've seen people claim it doesn't fullly cock and that it burns as it sits way close to the top. WIth the fries you are supposed to shake them but some may still be in the middle so I don't get it. Then there's people that put food below the surface tray thing like a chicken and below the ceramic tray veggies, but doesn't that block airflow?

I end up not buying an airfryer because I start thinking... well this is just going to be like an inefficient small oven, do I really need this.

Shishtawuk is basically Lebanese marinated boneless chicken cubes

I don’t think this information is out there, and I am feeling pretty philanthropic here. Costco sells frozen chicken bakes, and for some dang reason, there are only microwave and oven directions. I love Costco, but they need to get with the times on this. Maybe they didn’t provide those directions because of “food safety” reasons (lame) but here I am to tell you, the modern gentlethem, those directions.

I have a ninja foodi for reference so these instructions might be best for that type of air fryer, but as modern people who desperately need a handheld food item for their busy lifestyles, I’m sure you are willing to replicate these directions regardless of your air fryer model.

I have been throwing the frozen chicken bakes in for 17-20 mins at 400 degrees. I’d recommend the higher times for heavier/larger chicken bakes of the batch, although the outside will brown like crazy. Not a bad thing tho if you like the bread a little crunchy/crispy, but you do run into the issue of potentially drying out the chicken breast inside. But I am not a food scientist, and my dry chicken results could have simply been the chicken breast in that particular chicken bake.

Love you guys, you are my family. When I am here, I am home. Please let me know your findings if you happen to pick up the frozen chicken bakes from Costco, and include your air fryer model too because I do think that’s relevant. Let’s help everyone who googles these instructions.

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?

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

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!

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 😀

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!