When you use an air fryer, a countertop appliance that circulates hot air to cook food with little to no oil. Also known as hot air fryer, it’s meant to give you crispy results without the mess of deep frying. But if you’re still getting soggy fries or unevenly cooked chicken, it’s not the machine—it’s how you’re using it. Most people treat it like a mini oven and wonder why the results suck. The truth? air fryer cooking tips aren’t about settings—they’re about technique.
You can’t just toss in frozen nuggets and call it a day. Air fryers rely on airflow, so overcrowding is the #1 mistake. If your basket is full, the hot air can’t move, and your food steams instead of crisps. Same goes for wet batter—skip it. Dry coatings like panko or a light spray of oil work way better. And preheating? Not optional. A 3-minute preheat makes a real difference in texture. Even the best air fryer won’t save you if you skip this. If you’ve noticed your food coming out dry or burnt on the edges, you’re probably cooking at max temp the whole time. Lowering the heat by 10–15°F and extending the time gives you even browning without charring.
It’s not just about what you cook—it’s what you don’t cook. Wet foods like soups or anything with a lot of sauce? Bad idea. They splatter, create steam, and clog the heating element. And don’t even think about lining the basket with foil unless you leave room for air to flow. Some people try to use it like a toaster oven, but that’s where things break down. That’s why so many end up switching to convection ovens, an oven that uses a fan to circulate hot air, offering more space and better control. Also known as fan oven, they’re better for roasting whole chickens or baking trays of veggies. But if you’re sticking with your air fryer, knowing its limits helps. It’s great for small batches of fries, chicken wings, reheating pizza, or crisping up frozen snacks. Not so great for large roasts or anything that needs a long, slow cook.
And if you’re wondering why your air fryer feels like a chore to clean, you’re not alone. Grease builds up fast, and those removable parts? They need attention after every use. A quick wipe-down with warm soapy water keeps it working right. Skip it, and you’ll get that weird oily taste in your next batch. Some folks give up because of this—but the real issue isn’t the appliance. It’s the expectation that it’s low-maintenance. It’s not. It’s a tool that rewards consistency.
Below, you’ll find real stories from people who’ve tried to make air fryers work—and what actually changed for them. Some switched to alternatives. Others just learned how to use theirs right. No fluff. No hype. Just what happens when you stop guessing and start paying attention to the details.
Air fryers are great for crispy snacks and quick meals, but they can't handle wet batters, soups, large roasts, or cheese-heavy dishes. Learn what not to cook in an air fryer to avoid messes and ruined food.