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Watch out! These foods are not suitable for cooking in air fryers

The air fryer is a versatile kitchen appliance. However, it is not suitable for some types of food and can even damage the device.

Luis Méndez Greg Heilman

Update: Dec 17th, 2024 18:48 EST

The air fryer has become a go-to kitchen appliance for many households, thanks to its ability to create crispy, delicious meals with minimal oil. By using hot air circulation, it mimics the texture of deep-fried food while offering a healthier alternative.

However, not every type of food is air-fryer-friendly. Certain items can damage the device, turn inedible, or even create a fire hazard.

Watch out! These 10 foods are not suitable for cooking in air fryers

Below are 10 foods you should steer clear of when using an air fryer and the distinct reasons why.

1. Foods with high water content

While air fryers excel at crisping up dry or low-moisture foods, they don’t perform well with liquids or water-heavy items like soups, purées, or certain vegetables and fruits. The rapid air circulation causes splattering, which can damage the appliance or make cleaning difficult.

Why it’s a problem: The heat evaporates too much water from foods like fresh vegetables or fruits, leaving them mushy and unappetizing rather than crisp.
Examples: Soups, purées, grapes, watermelon, and watery greens.

2. Lightweight foods

Items that are too light—like lettuce leaves, rice paper, or dried herbs—shouldn’t go into an air fryer. The powerful air circulation can send these foods flying around the basket, which not only makes cleaning a hassle but also poses a risk of food touching the heating elements.

Why it’s a problem: Loose food particles can burn if they contact the heating coils, creating a fire hazard.
Examples: Lettuce, rice paper, and dried spices.

3. High-fat meats

Cooking fatty meats like bacon, sausages, or heavily marbled cuts can be problematic. As these foods heat up, the fat drips down and collects at the bottom of the fryer. This excess grease can cause smoke or even ignite under high temperatures.

How to minimize risk: Use protective splatter guards if available, though some grease-related risks remain.
Examples: Bacon, sausages, and fatty beef cuts.

4. Wet-battered or breaded foods

While pre-breaded or frozen fried foods work well in air fryers, foods coated in wet batter—like tempura or homemade fried chicken—do not. The hot air causes the wet batter to drip off before it has a chance to set, leaving a mess in the fryer.

Solution: Use foods that are pre-cooked or pre-fried for the best results.

5. Fresh, soft cheeses

Soft cheeses like mozzarella, brie, or goat cheese can create a gooey disaster in your air fryer. As the cheese melts, it drips into the basket and can damage the appliance or interfere with its function.

What to do instead: If you’re making mozzarella sticks, use pre-breaded, frozen options or place the cheese in a covered container to avoid spillage.
Examples: Mozzarella, brie, and fresh ricotta.

6. Foods with powdered sugar or sweet coatings

Sugar and air fryers don’t mix well. Powdered sugar or sticky sweet coatings tend to caramelize or burn under high heat. This not only ruins the taste of the food but also leaves behind stubborn, sticky residue that’s difficult to clean.

Examples: Desserts dusted with powdered sugar, glazed donuts, or sticky pastries.

7. Raw eggs

You should avoid placing raw or unprocessed eggs in an air fryer, especially with the shell on. The intense heat and circulating air can cause the egg to explode, creating a messy cleanup and rendering the eggs inedible.

Tip: Stick to boiling, poaching, or frying eggs using conventional methods.

8. Large roasts or whole meats

While air fryers can handle smaller cuts of meat, they are not ideal for large roasts. Recipes often require maintaining a consistent internal temperature above 165°F to ensure the meat cooks safely. Air fryers can struggle to maintain this consistency, resulting in unevenly cooked meat.

Better option: Use an oven or a slow cooker for whole roasts and large cuts of meat.

9. Popcorn

Although it’s tempting to try, most air fryers don’t reach the temperatures required to pop kernels effectively. Popping corn relies on precise, high heat—something standard air fryers typically can’t provide.

Why it fails: Without enough heat, the kernels remain unpopped, or worse, they scorch unevenly.

10. Puff pastry

Puff pastry dishes can also be hit-or-miss in an air fryer. The uneven circulation of hot air often results in some parts of the pastry cooking too quickly and burning while other areas remain raw and doughy.

Better option: For even, golden results, use a traditional oven.
Examples: Croissants, turnovers, and other puff pastry-based recipes.

The takeaway: air fryer limitations

While air fryers are incredibly versatile and convenient, understanding their limitations is key to getting the best results.

Stick to foods that are dry, low in moisture, and pre-cooked or breaded for a foolproof, crispy finish. Avoid wet batters, soft cheeses, high-fat items, and large or liquid-heavy foods to keep your air fryer running efficiently and safely.

Original article written by Luis Méndez, translated with the assistance of AI and edited by Greg Heilman.