Air Fryer Usage, Cleaning, and Carcinogen Concerns

Air fryers are all the rage these days! Most households probably have one. They're popular because they can create crispy fried food without any oil. But did you know that improper use can expose you to carcinogens?

Learn about the correct way to use an air fryer and some helpful tips to avoid the risk of harmful substances, such as acrylamide, a carcinogen produced during high-temperature cooking, and exposure to hazardous materials due to coating damage.

Acrylamide, a Carcinogenic Substance

Air fryers cook food using hot air at high temperatures. However, this process can lead to the formation of a harmful substance that should not be consumed: acrylamide. This compound forms when carbohydrate-rich foods are cooked at high temperatures for extended periods.

Caution is necessary as the International Agency for Research on Cancer (IARC) has classified acrylamide as a 'possible carcinogen.' 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 the EU recommended limits. This was observed when bread was cooked at 180°C for 24 minutes or more, and frozen potatoes were cooked at 190°C for 40 minutes or more.

On the other hand, protein-rich foods like pork belly and salmon reportedly produce low amounts of acrylamide, regardless of cooking temperature.

How to Use an Air Fryer Safely!

To use an air fryer safely, it's essential to cook within the appropriate temperature and time ranges. The KFDA recommends limiting the cooking time of French fries (500g) to a maximum of 30 minutes at 190°C and bread to 20 minutes at 180°C or 15 minutes at 190°C.

This is because cooking at high temperatures for extended periods increases the production of acrylamide and other harmful substances. In fact, German researchers have pointed out that the levels of harmful substances generated when cooking frozen potatoes in oil are similar to those produced when using an air fryer.

Ceramic and PTFE Coated Products: Risk of Harmful Substance Exposure!

There's another important consideration when using an air fryer: internal coating damage. According to tests conducted by the Korea Consumer Agency, the abrasion resistance of the interior coating of air fryers was only 10% that of a regular frying pan. Using a rough scouring pad can easily damage the coating, which can lead to the leaching of harmful substances. It is safer to clean with a soft sponge.

This is particularly important for products with PTFE or ceramic coatings. These coatings are prone to releasing endocrine disruptors and heavy metals at high temperatures. The accumulation of these substances in the body can lead to weakened immunity and increased cancer risk. Studies have also shown that even minor scratches on ceramic coatings can lead to higher levels of heavy metals like aluminum, silicon, and titanium compared to regular coatings.

No Worries About Harmful Substances!

The safest option is an all-stainless steel air fryer without any harmful coatings. For safe air fryer usage, choosing an all-stainless steel full-face (FULLPACE) product is the best choice.

Stainless steel is highly durable and heat-resistant, making it less susceptible to corrosion and scratches. It also contains absolutely no harmful chemicals, allowing for peace of mind during use. Some brands, such as Didiolab, offer stainless steel air fryers.

Smart consumers should always check for coatings when making a purchase. Air fryers are a revolutionary kitchen appliance that offers convenient and delicious cooking. However, it's important to keep these precautions in mind to ensure safe and healthy usage.