Using standard aerosol canola oil spray is not recommended for air fryers because propellants and additives (like soy lecithin) damage the non-stick coating, causing it to become sticky and flake off. Instead, use a refillable oil mister filled with pure canola oil or another high-smoke-point oil (like avocado or grapeseed) and spray the food directly, or toss food in oil before cooking, to prevent sticking and achieve crispiness.
The single worst thing you can do to your air fryer (aside from, say, submerging it in water)? Spraying the basket or racks with cooking spray. I'll repeat it again: You should never spray your air fryer basket or racks with cooking spray. In fact, you should never spray any nonstick cookware with cooking spray.
Rapeseed oil has a high smoke point, making it ideal for air frying. It can withstand the high temperatures of your air fryer without breaking down or producing harmful compounds. This means your food stays crisp, clean, and full of flavour.
Any oil is fine. You might want to consider the temperature you're cooking at and adjust your oil accordingly. A high smoke point is considered 400 degrees and higher, and oils with a high smoke point are best used for frying.
Other types of olive oil and some vegetable oils smoke at lower temperatures, meaning they will cause food to dry up quickly and prevent them from getting crispy, so in addition to extra light olive oil - avocado, grapeseed, and peanut oil are great for achieving crispy goodness when air frying.
Worst oils to use in an air fryer
Unrefined oils, such as extra-virgin olive oil and some coconut oils, have lower smoke points and may not yield the coveted crispiness when used in an air fryer. It's also advised to avoid melted butter, as it has a low smoke point and can burn easily.
The best things to put on the bottom of an air fryer for easy cleanup are perforated parchment paper liners, silicone mats, or aluminum foil, though parchment is most popular for catching drippings while allowing airflow. Always use perforated liners or punch holes in parchment/foil to ensure air circulation for crispiness, weigh them down with food, or use them under the crisper tray/basket to prevent them from flying up and touching the heating element.
You should not be using PAM, FryLight, or any non-stick spray or spray oil that contains lecithin. Lecithin ruins the nonstick coating on the AF.
Most canola is chemically extracted using a solvent called hexane, and heat is often applied which can affect the stability of the oil's molecules, turn it rancid, destroy the omega-3s in it, and can even create trans fats. “Cold-pressed” canola oil exists but is very expensive and hard to find.
People are getting rid of air fryers due to small basket sizes limiting family meals, issues with peeling non-stick coatings, difficulty cleaning, safety concerns like melting components, the perception they're just small ovens, limitations on certain foods (like wet batters), and sometimes switching to cheaper, more efficient appliances like halogen ovens. Many find they outgrow basic models, leading to batch cooking, and eventually replace them with larger or different appliances.
With a 450-degree smoke point – higher than a traditional cooking spray - PAM Air Fryer is formulated to withstand the high temperatures used in air frying. The ingredients in PAM Air Fryer Spray won't brown or smoke easily.
5 Common Mistakes to Avoid When Using an Air Fryer
The "Air Fryer 20/20 Rule" is a guideline for converting conventional oven recipes, suggesting you reduce the cooking time by 20% and lower the temperature by 20°C (or about 20°F) to account for the air fryer's faster, more intense cooking. While a good starting point, it's essential to monitor your food and potentially shake or flip it halfway through for even cooking, as air fryer models and foods vary, notes this BBC article.
You can't cook foods with wet batter, liquids, or loose items like leafy greens in an air fryer as they make a mess; also avoid rice, pasta, popcorn, and large roasts that need even liquid-based cooking or have too much drippings, as they won't cook properly or will burn the machine. Essentially, anything requiring boiling, stewing, or a significant amount of liquid, or very delicate items that blow around, should be avoided.
While you might notice a slight difference in flavor if you did a taste test of both oils on their own, you shouldn't notice a difference in the flavor or texture of the final dish. However, If saturated fat is a concern, reach for the canola oil. Otherwise, you can cook with either oil with great results.
At a Glance: Canola oil has been one of the most confusing. This is because various myths have linked it to European bans, which have no truth. Other factors contributing to the myths include the presence of erucic acid, GMO farming practices, and oil processing methods.
As far as home use goes, though, non-hydrogenated canola oil is a great all-purpose oil. Incidentally, there is no truth to the rumour that heating unsaturated oils produce trans fats. Heating foods to a high temperature, however, does produce some nasty compounds that are widely regarded as carcinogens.
In terms of heart health, canola oil has several favorable attributes, says Dr. Crosby. It's a decent source of alpha-linolenic acid (ALA), the main vegetarian source of essential omega-3 fatty acids.
Using knives or other sharp utensils inside the air fryer can scratch the non-stick coating, which is crucial for its performance, keeping it undamaged will prolong the life of your appliance.
What Is the Best Cooking Oil to Use in an Air Fryer? Of all the options, avocado oil is a top choice for air frying, thanks to its high smoke point and health benefits. Oils with lower smoke points, like extra virgin olive oil, can still be used – just keep temperatures under 190°C to avoid burning.
Because air fryers give you a nice, crisp coating without traditional frying, it might seem odd to add oil to the cooking process, so it's no wonder some people opt for cooking spray. Instead, choose an oil with a high smoke point like avocado, canola, peanut, or sunflower.
In just a few minutes, you get perfectly cooked eggs. Whether it's a quick breakfast or a tasty topping for rice bowls or toast, air fryer eggs are fast, fuss-free, and seriously delicious.
The "air fryer rule of 25" is a handy guideline for converting oven recipes: reduce the oven temperature by 25°F (or 10-20°C) and decrease the cooking time by about 20-25%, checking for doneness earlier. This rule works because air fryers cook faster and more intensely than conventional ovens, circulating hot air efficiently to crisp food quickly, so you often need less time and slightly lower heat.