The air fryer

The air fryer

A mini convection oven that mimics the crispness of frying.

What it is

A perforated basket placed under a heating element and a powerful fan: intensely hot air circulates at high speed around the food and creates a dry crust, similar to frying, without a vat of oil. It's actually a small forced-convection oven, with a much more powerful airflow than a conventional oven.

When to use it

For french fries, nuggets, chicken wings, and vegetables that you want crispy without submerging them in oil. Also perfect for reheating pizza or fried leftovers without them getting soggy. Less suitable for a large roast or a large quantity: the basket is small, so you have to cook in several batches.

How to choose

• Capacity: 4 to 5 liters for two people, 7 liters and up for a family
• Removable nonstick basket, easy to take out and wash
• Power around 1500 to 1800 W for fast and even cooking
• A viewing window prevents constantly opening it and losing heat

Care

Let it cool before removing the basket. Wash the basket and drawer in soapy water or the dishwasher depending on the model, every day it's used. Wipe a sponge over the cold heating element to remove grease splatters: if left uncleaned, it will smoke and flavor the following dishes. Dry well before storing.

The common mistake

Overloading the basket thinking you'll save time: the air no longer circulates, and the food steams instead of crisping. It's better to do two batches in a single layer than one compact pile. Another trap: completely forgetting the oil; a light drizzle on vegetables greatly improves the final crispness.