Chiff and Fipple Forums

Any members own an Air Fryer? What brand and are you pleased with it?

By Pub standards this has lain fallow for quite a while, so I thought I'd check in. Have you learned anything elsewhere? Not owning one myself, I did some checking up on air fryers, and it seems to me that I'd have no use for one on a number of grounds.

I do a *lot* of cooking. In a year's time, my wife might cook once. If I'm lucky.

I kinda came to the same conclusion about an air fryer, so I've never owned one.

I use the crap out of my pressure cooker, though.

@Nano = I coworker has one she loves. I've gotten one but have not yet made use of it. It seems like a good alternative to using the oven for single serving meals.

Michael w6 wrote:It seems like a good alternative to using the oven for single serving meals.

I didn't think of that possibility; I was under the impression that an air fryer was something of a one-trick pony, a monotasker.

There are some posts on YT about their use. There are some fried foods I like such as samosas or egg rolls. Frying is cumbersome for single servings and the air fryer, not using immersion in oil, also seems a lot healthier.

I see. I don't do much frying of any kind - when I do, it's usually scrambled eggs, for the most part - so an air fryer would get little use from me, if any.

Wanderer wrote:I do a *lot* of cooking. In a year's time, my wife might cook once. If I'm lucky.

I kinda came to the same conclusion about an air fryer, so I've never owned one.

I use the crap out of my pressure cooker, though.

My daughter keeps wanting to get an air fryer, but like you I don't see the point.

Yes but the pressure cooker--use that all the time. I have an instant pot and it's the single best kitchen gadget I ever got.

I don't have an air fryer, and wouldn't get one. I used to have a pressure cooker but, because I don't like aluminium pans, I stopped using it many years ago. I haven't missed it one bit.

Nanohedron wrote:

Michael w6 wrote:It seems like a good alternative to using the oven for single serving meals.

I didn't think of that possibility; I was under the impression that an air fryer was something of a one-trick pony, a monotasker.

It's just a tiny convection oven.

I already don't use the convection setting on my big oven

Wanderer wrote:I already don't use the convection setting on my big oven

And why is that? Some people seem to really like them. I've never had one, myself, so I have no point of reference.

Wanderer wrote: . . . I use the crap out of my pressure cooker, though.

I'll second the comments on pressure cookers.

Received one as a gift several years ago.

Lots of food. Low effort. Best/softest brown rice ever.

Now a kitchen mainstay.

trill

ps: Love the geeky-appeal of harnessing pressure, as opposed to losing all that steam.

Efficiency will matter again someday: http://cluborlov.blogspot.com//p/the-fi ... lapse.html

Buy one. Now. And a spare.

benhall.1 wrote:I used to have a pressure cooker but, because I don't like aluminium pans, I stopped using it many years ago. I haven't missed it one bit.

If I did get one I would invest in steel, or at least steel-lined. But given my usual cooking methods I haven't felt a need for one yet, so it's a pretty far-distant consideration. Mom put hers to a lot of use, but then there were seven mouths to feed (never mind the dogs and cats, too), and without a doubt that pressure cooker made her life a lot easier. In retrospect, I think that at one time I actually did buy one myself, but that would have been many years ago, and I never inherited the pressure-cooking gene, so who knows what eventually happened to it. Probably wandered off with a broken heart.

The one I have has a stainless-steel interior liner. It's the pressure vessel. Pops right out. Easy to clean. Nice juicy gasket to hold the pressure-lid (also SS).

I am not sure how many of these I still have: https://www.amazon.com/All-American-2-Q ... B00004S88Z
Either six or eight. This is a deadly serious pressure cooking vessel. The safest possible for home canning. At one time, when we were still involved with growing mushrooms, we would be running eight of these at a time, three times a week. The aluminum makes them more efficient. For canning, you would use quart or pint jars. For cooking you would place your choice of stainless steel cooking vessel inside. Add 5-8 cups of water. Crank the ´dogs´ down, then let it vent for 10 minutes before closing off the ´popoff valve´. Take it up to 250 degrees and away you go. Metal to metal no gasket seal. Geared pressure gauge. The perfect autoclave for your cloth facemasks. Half hour at 250 degrees should about do it.