What Not to Cook in Air Fryer

When you buy an air fryer, a countertop appliance that uses hot air to crisp food with little to no oil. Also known as hot air oven, it’s great for making fries, chicken, and veggies taste fried without the grease. But not everything belongs in it. Many people assume air fryers work like mini ovens—but they don’t. Some foods just don’t play nice with the high-speed airflow, and cooking them can lead to mess, waste, or even damage to the appliance.

For example, battered foods, like fish sticks or onion rings coated in wet batter turn into soggy globs. The hot air blows the batter off before it sets, leaving a sticky mess on the basket and heating elements. Same goes for leafy greens, like spinach or kale. They’re too light and dry out instantly, then get blown around like confetti. You won’t get crispy results—you’ll get a mess you have to scrub off later.

Cheese-heavy dishes, like stuffed peppers or cheese-filled mozzarella sticks are another trap. The cheese melts fast, drips through the basket, and burns onto the heating coil. That smell? That’s not flavor—that’s a burnt-out appliance waiting to happen. Even liquids, like soups or sauces, are a no-go. Air fryers aren’t designed to hold liquids. They’ll slosh, spill, and cause steam buildup that can warp plastic parts or trigger safety shutoffs.

And don’t even think about cooking whole roasts or large cuts of meat unless you want uneven results. Air fryers have tiny capacity compared to ovens. A 3-pound chicken might fit, but it won’t cook evenly—burnt on the outside, raw inside. You’ll end up flipping it every five minutes and still not getting it right.

The real issue? People treat air fryers like magic boxes. They expect them to replace every appliance in the kitchen. But they’re specialists, not generalists. They’re great for crisping, roasting, and reheating small, dry items. They’re terrible at steaming, boiling, or handling wet, messy, or bulky foods. If you’ve ever tried to air fry a frozen pizza and ended up with a burnt crust and cold toppings, you know what we mean.

Knowing what not to cook saves you time, money, and frustration. It keeps your appliance clean, safe, and working longer. You’ll also stop wasting food that turns out badly because you used the wrong tool. The posts below dive into exactly these mistakes—what went wrong, why it happened, and how to fix it. You’ll find real user experiences, practical fixes, and honest advice from people who’ve been there. No fluff. No hype. Just what actually works—and what turns your kitchen into a cleanup nightmare.