What exactly is the difference between an air fryer and a toaster oven? Is it the temperature they can reach? Is it more like a convection oven?
Air fryer
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pantannojack
US Veteran
Someone gave me a microwave 35 years ago. It was very noisy and did not work. I junked it. I don't think I will look far a air fryer either.
Jon651
Member
Do many of you use an air fryer? My spouse got an up scale model
Dual Instant Vortex Plus.
The first trial was cube steaks and French fries. The fries were dry and blah. The cube steaks were fed to the garbage. Another bust I thought.
Last night it was fish. Absolutely delicious. The best I've had in a long time.
On the down side the stench from the machine was really bad. My wife said next time she'll put it on top of the stove so the exhaust fan will take the smell away.
Is this going to be a very useful item or a waste of money?
Originally I was an air fryer skeptic, but my wife insisted that we get one. It is now our most-used countertop appliance and we even got rid of our toaster oven in favor of it. Ours is a "box" style that looks like a toaster over and not the type that looks like a bloated coffee maker.
I will say that a lot more things can be cooked in an air fryer than I expected - but certainly not everything. As for french fries, a little spray bottle to mist on some cooking oil helps with browning - but tater tots need no help and come out perfect. I'm a convert.
An air fryer is a miniature convection oven using a fan to move super heated air over and around your food. A toaster oven has no fan.
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If you have a convection oven, you have a big air fryer and the convection oven is usually already built in; no separate storage problem. And you can do more with the convection oven in addition to using it as an air fryer.
Thanks for the info! My toaster oven and stove both have convection fans. Apparently I can get by without an air fryer.
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A little off subject, but very tasty nonetheless (and maybe a bit unhealthy)...someone mentioned Tater Tots; you can make your own from scratch and they're far better than anything you can buy. I usually fry these in canola oil, but you can probably make a slightly lesser version in an air fryer or convection oven.
Bake some potatoes, conventionally; I wouldn't use a microwave if you want good ones. Let the potatoes cool and grate them. Add about two eggs per three or four pounds of potatoes. Add seasoning, as much as you'd like: fresh finely chopped garlic, same for fresh parsley, salt, black pepper, and cayenne. Finely chopped fresh jalapenos are also good. I've never tried fresh chopped cilantro, but know it would make for a tastier Tot.
Roll into balls slightly smaller than golf balls and deep fry until done.You won't buy the second-rate store bought version again.
Bake some potatoes, conventionally; I wouldn't use a microwave if you want good ones. Let the potatoes cool and grate them. Add about two eggs per three or four pounds of potatoes. Add seasoning, as much as you'd like: fresh finely chopped garlic, same for fresh parsley, salt, black pepper, and cayenne. Finely chopped fresh jalapenos are also good. I've never tried fresh chopped cilantro, but know it would make for a tastier Tot.
Roll into balls slightly smaller than golf balls and deep fry until done.You won't buy the second-rate store bought version again.
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My take on the air-fryer discussion.
I have a smoker. Gets used frequently.
I have a charcoal grill. Gets used sparingly.
I had a five burner gas grill. I gifted it to a friend.
I use cast iron cookware almost exclusively, in the house.
I have the Sous Vide system. Gets used frequently.
I have a toaster oven. Gets used daily.
I have a gas burner stove in my kitchen. Gets used daily.
Now, I know how to cook. Not an expert, but, I haven't caused the death of anyone. Yet.
Now here is the deal.
I bought a 36" Blackstone Griddle with the built in air-fryer system.
It is my go to system for 50% of my culinary endeavors.
There are three 'buckets' on the front panel. The two on the left are for air-frying and the third is for a food warming hold.
I use all my devices as a system.
Air-frying spuds, chicken thighs, thick cut apples, you name it. While they are frying, I am running the griddle with the salmon, smash burgers, all kinds of veggies under my steaming covers.
I can do three pounds of bacon or four pounds of breakfast sausage at one time on the griddle.
I can do fifteen pancakes at a time while the sliced apples with some cranberries are in the air-fryer.
It's the system. And it works great.
The sous vide system is also a wonderment. I have a vessel that will do 16 large chicken breasts at one time. A couple of boneless legs of lamb. Shrimp. I have done ten sirloin steaks at one time. Does a great job on chuck roasts.
Then, I take some of those items and throw them in the smoker for a few hours. Not to cook, but to introduce them to the smoky environment.
Momma loves it. Because... she ain't doing it. The heat is all outdoors, and she don't clean up the mess that's made.
Chicken thighs in the air-fryer are just delicious. Cooked to perfection. Crispy on the outside, moist and tender on the inside.
Second-rate gadgetry that serves little or no purpose...
I don't think so Tim.
They are all just tools.
Learn 'em and love 'em. Or, just leave 'em.
bdGreen
I have a smoker. Gets used frequently.
I have a charcoal grill. Gets used sparingly.
I had a five burner gas grill. I gifted it to a friend.
I use cast iron cookware almost exclusively, in the house.
I have the Sous Vide system. Gets used frequently.
I have a toaster oven. Gets used daily.
I have a gas burner stove in my kitchen. Gets used daily.
Now, I know how to cook. Not an expert, but, I haven't caused the death of anyone. Yet.
Now here is the deal.
I bought a 36" Blackstone Griddle with the built in air-fryer system.
It is my go to system for 50% of my culinary endeavors.
There are three 'buckets' on the front panel. The two on the left are for air-frying and the third is for a food warming hold.
I use all my devices as a system.
Air-frying spuds, chicken thighs, thick cut apples, you name it. While they are frying, I am running the griddle with the salmon, smash burgers, all kinds of veggies under my steaming covers.
I can do three pounds of bacon or four pounds of breakfast sausage at one time on the griddle.
I can do fifteen pancakes at a time while the sliced apples with some cranberries are in the air-fryer.
It's the system. And it works great.
The sous vide system is also a wonderment. I have a vessel that will do 16 large chicken breasts at one time. A couple of boneless legs of lamb. Shrimp. I have done ten sirloin steaks at one time. Does a great job on chuck roasts.
Then, I take some of those items and throw them in the smoker for a few hours. Not to cook, but to introduce them to the smoky environment.
Momma loves it. Because... she ain't doing it.
The heat is all outdoors, and she don't clean up the mess that's made.Chicken thighs in the air-fryer are just delicious. Cooked to perfection. Crispy on the outside, moist and tender on the inside.
Second-rate gadgetry that serves little or no purpose...
I don't think so Tim.
They are all just tools.
Learn 'em and love 'em. Or, just leave 'em.
bdGreen
Jlpgumbo
Member
My better half and I were given an air fryer last Christmas and this post inspired me to use it today. I made a couple of chicken breasts and they were great!
We are sold! Will use again.
We are sold! Will use again.
