These days, air fryers are all the rage! Most homes have at least one. They're popular because they can make crispy fried dishes without using any oil. But did you know that using them incorrectly can expose you to carcinogens?

Be careful of acrylamide, a carcinogen that forms during high-temperature cooking, and the risk of harmful substances being released due to coating damage. Learn about the proper use of air fryers and useful tips.

Carcinogen 'Acrylamide' Formation

Air fryers use hot air to cook food. However, this process can produce carcinogens that should not be consumed. This is acrylamide. This substance is formed when foods high in carbohydrates are cooked at high temperatures for a long time.

Acrylamide is classified as a 'possible carcinogen' by the International Agency for Research on Cancer (IARC), so caution is needed. In fact, the Korea Food and Drug Administration (KFDA) found that the acrylamide levels in bread and frozen potatoes cooked in an air fryer exceeded EU recommended levels. These results were obtained when bread was cooked at 180 degrees Celsius for 24 minutes or more, and frozen potatoes were cooked at 190 degrees Celsius for 40 minutes or more.

On the other hand, protein foods like pork belly and salmon are said to produce low levels of acrylamide regardless of cooking temperature.

How to Use an Air Fryer!

To use an air fryer safely, you need to cook at the right temperature and for the right amount of time. The KFDA recommends limiting fried potatoes (500g) to 190 degrees Celsius for a maximum of 30 minutes, and bread to 180 degrees Celsius for 20 minutes or 190 degrees Celsius for 15 minutes or less.

Cooking at high temperatures for long periods of time increases the production of not only acrylamide but also other harmful substances. In fact, German researchers have pointed out that the level of harmful substances produced when cooking frozen potatoes in oil and in an air fryer is similar.

Ceramic and Fluoropolymer Coated Products, Risk of Harmful Substances Exposure!

There is another important thing to keep in mind when using an air fryer. It's about coating damage. According to tests by the Korea Consumer Agency, the wear resistance of the interior coating of air fryers is only 10% that of a regular frying pan. If you scrub it with a rough scrubber, the coating may come off. This can lead to the leaching of harmful substances. It is safer to wipe it down with a soft sponge.

In particular, products with fluoropolymer coatings and ceramic coatings require extra caution. These coated products easily release endocrine disruptors, heavy metals, and other harmful substances at high temperatures. If these substances accumulate in the body, they can increase the risk of impaired immunity and cancer. Research has also shown that ceramic coatings, even if only scratched, release more heavy metals such as aluminum, silicon, and titanium than regular coatings.

No Worries about Harmful Substances!

The safest option is an all-stainless steel air fryer with no harmful coatings. For safe air fryer use, it's best to choose an all-stainless steel FULLPACE product.

Stainless steel is highly durable and heat resistant, making it less susceptible to damage from corrosion, scratches, and other issues. It is also free from harmful chemicals, allowing you to use it with peace of mind. Some brands, such as Dideo Lab, actually sell stainless steel air fryers.

Smart consumers should always check for coating when choosing a product. Air fryers are revolutionary kitchen appliances that allow for easy and delicious cooking. However, it's important to remember these precautions and use them wisely to ensure they don't harm your health.