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Why are air fryers called air fryers?
(mander.xyz)
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this post was submitted on 10 May 2025
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There's some marketing going on, but they really do blast that air hard in a way that convection ovens don't. It makes a difference because food gets a lot more external heating at the same temperature compared to a convection oven.
The biggest win I have found so far for the air fryer is reheating leftover fries, like from a take-out meal.
In the air fryer, the fries wil go from fridge-limp to perfectly crisp but still moist inside in 4-5 minutes. In the convection oven, by the time the fries are crisped, they are dry.
I definitely prefer the air fryer for that task, and other similar things.
Yeah the fan blasts the cheese off of cheesebread so we have to be carefull to first cook with a bake setting to melt the cheese THEN fry the bastard.
Put them in a colander, give them a good rinse under the kitchen tap to get them wet all over, then tip onto a tray and into a preheated oven at 200°C for 10 minutes. Arguably better as leftovers than originally.
The biggest win I've found is for roasted Brussels sprouts and asparagus. And falafel that isn't deep fried.
Are you using a wire basket/rack/similar in the convention oven, or a solid pan/dish?
Good point, I'm sure that's a big part of it
We use ours exclusively for leftovers. Mostly fries and blooming onions. It's been revolutionary.