Is it worth buying an oil-free fryer? Here are the pros and cons that no one tells you

Air fryers have become the trendiest kitchen appliances in recent times, as they allow, in a nutshell, to fry without oil, thus achieving much healthier and lower-calorie fried foods than those cooked in a conventional fryer or skillet. There are numerous brands in the market that sell air fryers, which can be purchased starting at around €45. They operate using hot air, simulating a convection oven, so that the air circulates at high speed through the fryer basket, which then evenly distributes the heat throughout the appliance.

Clean, discreet and healthy

According to Ana White, the owner of the flexitarian restaurant Bennu in Madrid, "air-fried foods are much healthier than deep-fried ones, because significantly fewer additional calories (or even zero calories) are added when frying them. Air frying quickly fries the food and doesn't require much added oil, if any." Speed is another advantage of these gadgets, which also agree that, unlike the oven, they have a fairly quick preheating time.

It is important to remember that frying food in oil at high temperatures has numerous negative consequences for health. This is highlighted in a study published in BMJ Journals, which asserts that the consumption of fried foods is linked to a higher risk of severe heart diseases and strokes. Another study, conducted by the University of Shenzen (China) and published in the journal Heart, concludes that individuals with a high consumption of fried foods have up to a 28% increased risk of experiencing a severe cardiovascular episode, while the risk of coronary disease and heart failure increases by 22% and 37% respectively. The research also suggests that this risk escalates exponentially with just an additional 114 grams of fried foods per week.

"The optimal way to consume food is by baking, steaming, boiling, or eating it raw, and whenever possible, oil should be consumed raw to preserve all its antioxidant properties," says nutritionist Paloma Quintana. This means that air fryers, which actually function as an oven, are a good way to cook food healthily while maintaining an appealing texture for all palates.

White, on the other hand, also highlights among the advantages of these small appliances that "they are dishwasher safe and easy to clean, as they have removable parts," and also points out that most of them are compact in size, so they do not take up much space in the kitchen.

The air fryer also allows you to leave behind all the inconveniences of conventional frying, such as splattering or uneven frying of food, either because we don't flip them at the same time or because we don't get the frying point right. "Air frying fries food evenly, so there's no need to flip them halfway through the frying process, although doing so helps with uniformity," says White, who also points out that "the smell is not an issue when using this appliance as it would be with traditional frying." The owner of Bennu notes that "air-fried food doesn't leave a fried smell everywhere, so it's perfect for when you have guests and don't want to send them home smelling like French fries."

Finally, among the advantages of air fryers, it is worth noting that most of them are really easy to use, as you simply need to set the temperature and cooking time, place the food in the basket, and wait for it to cook. White also points out that "unlike microwaves, these appliances do not emit radiation, and they also protect users from heat and oil splatters."

Less crunch and more time

While there are numerous users who claim they couldn't live without their air fryer, the truth is that the results present some differences compared to traditional deep fryers with oil and even skillet frying. It is important, however, according to White, to take into account that air-fried foods "are much healthier," making their use highly advisable for those who want to take care of their health and don't mind giving up some characteristics such as the typical crunchiness provided by well-made fried foods. "Air-fried foods are generally not as crispy compared to others," White points out, convinced, however, that it is a price worth paying as this type of cooking offers numerous benefits.

When it comes to choosing which oil to use for both conventional frying and for adding a drizzle to an air fryer, nutritionist Paloma Quintana is clear: always use extra virgin or virgin olive oil. "The one marketed as just olive oil is a blend of extra virgin olive oil – which is nothing more than the juice of the olive – and other refined oils. It's not that refined oils are bad per se, but the refining process reduces antioxidants and causes the oil to lose its properties," explains the expert, who also advises against buying oils labeled "for frying." "Not only are they refined oils, but there is also no requirement for them to be olive oil, so the consumer doesn't really know what they're getting," Quintana explains. The best way to maintain good health, she asserts, is to use very little oil and ensure it's always extra virgin.

"Frying a whole large dish or even a small whole chicken in an air fryer can be more challenging, so it may require multiple air frying sessions," notes White. In addition to the limitation on cooking large dishes, making it impractical for larger groups, another drawback of air fryers is that they may not work well for all types of food. "Air frying may only be worth it if the goal is to air fry perfectly cooked foods with less oil," says White. Foods that should not be cooked in an air fryer include breaded items like fried fish, wings, etc., as they require a temperature shock that an air fryer does not provide. Cheese and foods with moist batters are also not good options. On the other hand, foods that can be cooked include potatoes, thin meats like chicken, bacon, or even a steak, as well as broccoli (which will turn crispy), cookies, and other desserts."

Finally, another drawback of this appliance is that it is somewhat more expensive than regular fryers, and the frying process is slower than traditional frying, even when cooking smaller amounts of food. White also points out that "some foods taste better than others, so each person should try cooking what works for each particular case, as some may turn out drier when air-fried, which makes sense, given that the entire cooking process is different."