3 Foods You Should Never Cook in an Air Fryer: Ruins the Taste, Raises Can.cer Risk, and May Even Explode

If you're still using an air fryer to cook these three types of food, it's only a matter of time before trouble finds you or your family.

Air fryers have become increasingly popular in modern kitchens thanks to their convenience, allowing food to turn crispy and delicious without excessive oil. However, not all ingredients are suitable for this appliance. Certain foods, when cooked improperly in an air fryer, not only lose their flavor but also pose risks of explosion and the release of harmful, potentially carcinogenic substances.

Here are 3 types of food you should absolutely avoid cooking in an air fryer:

1. Dishes with a Lot of Liquid or Thick Sauce

Braised fish, ribs in sauce, sweet and sour chicken… these dishes are not recommended for air fryers. At high temperatures, sauces can splatter, making the air fryer dirty, damaging the nonstick coating, or even causing smoke and potential fire hazards.

Moreover, sugar in sauces can caramelize quickly under high heat, leading to burned food, altered taste, and the formation of acrylamide — a chemical linked to cancer when accumulated over time. For safety and better flavor, such dishes should be prepared using traditional methods like simmering or stovetop braising.

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2. Foods That Haven’t Been Fully Thawed

Putting frozen or partially thawed food directly into the air fryer is a common mistake. While the outside may appear cooked, the inside can remain raw, increasing the risk of foodborne illness. Additionally, melting ice can drip into the heating element or circuitry, especially in cheaper models without proper insulation, leading to electrical short circuits or even fire.

To prevent this, always thoroughly thaw food before cooking in an air fryer. This ensures even cooking, protects your health, and prevents damage to the appliance.

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3. Leafy or Delicate Vegetables

Vegetables with thin, soft leaves like spinach, water spinach, or bok choy are not ideal for air fryers. These greens are lightweight and can get blown around inside the fryer, leading to uneven cooking, scorching, and a bitter, unpleasant taste.

Worse, burning greens at high temperatures can generate polycyclic aromatic hydrocarbons (PAHs) — a group of compounds known to be carcinogenic with long-term exposure. Instead of air frying, opt for sautéing or steaming these vegetables to preserve their flavor, texture, and nutritional value.

Final Note:

Before using an air fryer, always read the user manual carefully and avoid experimenting with unsuitable recipes. This will not only help preserve your health but also extend the lifespan of your device and keep your kitchen safe.