Air fryers have become a staple in kitchens across Britain, prized for their ability to make delicious meals quickly with minimal oil. They’re more energy-efficient than traditional ovens and versatile enough to cook everything from chips and bacon to sausages and even some baked goods. However, food experts caution there are specific items you should avoid preparing in an air fryer—both for safety and taste reasons.
One vegetable, in particular, broccoli, doesn’t fare well in an air fryer. Instead of becoming crisp and flavorful, it tends to dry out, turn tough, and develop a bitter taste. Roasting broccoli in a conventional oven usually produces better results, yielding tender, crispy florets without harsh flavors.
Foods coated in wet batter, like fried chicken, aren’t suited for air frying either. Without enough hot oil to set the batter, it becomes messy, drips off, and may burn at the bottom of the fryer basket, creating a sticky mess and an unpleasant cooking experience.
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Hearty dishes such as chilli con carne and bolognese should also be kept away from the air fryer. The appliance’s circulating hot air can cause liquids to splatter, making a mess and posing potential safety risks.
Popcorn is another no-go. Most air fryer models do not reach the temperatures necessary to pop kernels effectively, and unpopped kernels can get stuck in the heating element, increasing the risk of short circuits or even fire.
Lastly, raw grains like rice require boiling to become tender and cannot be cooked properly in an air fryer. Although a little water won’t damage the appliance, air fryers aren’t designed for boiling or steaming. For crispy rice, the best approach is to cook it on the hob first and then use the air fryer briefly to achieve a crunchy finish.
In summary, while air fryers offer great convenience and healthier cooking, knowing what not to cook in them is key to ensuring safety and the best possible results.