TOOL GUIDE

Cooking Tool Guide

Check the features, suitable uses, selection criteria, usage, and management methods of cooking tools.

COOKING TOOL

Air Fryer

Air fryer is a cooking appliance that quickly circulates strong hot air to make the surface of ingredients crispy. Unlike deep-frying with plenty of oil, it uses a small amount of oil or the fat of the ingredients itself, so it can be used from reheating frozen foods to roasting vegetables and browning the outside of meat. Because hot air needs to pass evenly around the ingredients, keeping the basket free of gaps is essential. Thin, evenly spread items brown and become crispy well, but foods with high moisture or wet batters can block airflow or leak, so oven or pan cooking may be more suitable. Display temperature and actual cooking speed can vary depending on capacity, basket structure, and heater position. For a menu you’re making for the first time, it's safer and more stable to check color and doneness in the middle and adjust time and temperature accordingly.

Suitable uses

Frozen foods with a defined shape like french fries, nuggets, and dumplings are best laid in a single layer so hot air can reach the surface and reduce sogginess. If a large amount is crowded together, it tends to steam rather than crisp, so cook in batches.
Vegetables like broccoli, peppers, mushrooms, and squash should be pat dried on the surface and lightly coated with a thin layer of oil to enhance roasted aroma and edge coloring. Leafy greens or very light herbs can get blown by the wind or burn, so use a lower temperature for a shorter time or choose another method.
Items with their own fat or that can be dried on the surface, such as chicken wings, pork belly slices, or fish fillets, work well. However, thick-boned meats or large whole pieces can brown on the outside first, so check internal doneness separately.
Leftover fried foods, pizza slices, and bread products are useful to restore surface crispness compared to microwave. Foods with lots of cheese or loose toppings may scatter in the hot air, so start from a lower temperature and shorter time.

Selection guide

If you cook for 1–2 servings often, a compact basket-type that takes less counter space and has lower preheating and cleaning burden is convenient. If you need to cook a large amount at once, check the basket bottom surface area or number of racks rather than depth.
Basket-type baskets shake and flip easily, convenient for potatoes or bite-sized ingredients. Oven-type can use multiple racks, but the browning color may differ by level, so if you cook many portions often, see whether it allows mid-position swapping.
Models with precise temperature and time control make it easy to match color for different ingredients. On the other hand, automatic menu settings may not reflect ingredient size and amount, so it’s practical to not rely on automatic functions alone and be able to check during cooking.
Check whether it has a removable basket/tray and oil catcher, and what the cleaning restrictions are for coated parts. Availability of dishwasher use and whether metal tools are allowed can vary by product, so follow the manufacturer’s instructions.

Usage tips

Preheating the basket briefly before cooking can reduce surface temperature drop when adding cold ingredients. However, if preheating is not recommended or the product has an automatic preheat function, follow that manual first.
If moisture beads on the ingredient surface, wipe lightly with a paper towel before cooking. If moisture remains, steam may form and slow browning, but when seasoning is present, it’s better to dry lightly rather than completely drying the food.
Small pieces like potatoes or vegetables should be shaken mid-cook or flipped with tongs. If one side browns much more, airflow may be uneven; later, reduce the amount or rearrange.
Oil should be used only enough to lightly coat the ingredients. Oil pooling on the basket bottom can cause smoke and splatter, so start with little or no oil for fatty ingredients and add a small amount later if needed.
Cheese, breadcrumbs, or thinly sliced vegetables that can fly should be placed stably on top of heavier ingredients or use dedicated accessories. When using paper or foil, don’t block air holes; press the edges with food so that the corner paper does not rise toward the heating element.

Management tips

After cooking, turn off the power and let the appliance cool completely before separating the basket and oil catcher. Submerging in cold water while hot can stress coatings or parts; if the manual does not specify another method, wait for it to become lukewarm before cleaning.
Remove grease and burnt bits after every use. Small crumbs can cause odors or smoke around the heating element in future cooks, so also check the basket mesh and floor gaps.
Coated baskets wear less with a soft sponge and neutral detergent. Soften stuck residues in warm water before wiping, and only use abrasive sponges or metal tools if the manufacturer allows.
If there’s an oil film on the heating element or inner walls, wipe with a soft cloth after completely cooling. Do not pour water directly on the machine or spray detergent on control panels or vents, as that can cause damage.
Dry the basket and interior thoroughly after cleaning before storing. If a repeated musty odor remains, check for oil residue under removable parts, oil catcher, and inside the top.

Common mistakes

If the basket is full and the ingredients look yellow and soggy, it may be trapping steam instead of hot air. Reduce the batch size and create space between ingredients, or cook in two batches as needed.
Relying only on the set time can lead to overcooking the outside while the inside is underdone. If ingredients are thick or frozen, lower the temperature slightly and split the cooking time, checking the internal state mid-way.
If there is a lot of smoke from marinated chicken or vegetables, the sugars or fats may have dripped onto hot areas. Apply a thin layer of marinade and empty the oil and burnt residues from the basket before the next cook.
Liner such as foil or parchment paper that covers the entire basket can cause pale bottoms and slower cooking. Leave some airflow, avoid liners larger than the food, and check whether the accessory is compatible with your model in the manual.
If you scrub immediately after cooking with a strong scrubber, the coating may become rough; next time, soak and clean first, and check the parts for wear or deformation according to the manufacturer.