Professional Chef David Chang said that he would never have an air fryer and I agree with him. And then he changed his mind and said it was very useful for reheating foods for his kids. And I changed my mind and I got one and I somewhat agree with him. While an air fryer is healthier and uses less oil, it lacks the tastiness and flavor that a deep fryer can provide. Moreover, an air fryer just cannot replicate the same effect a deep fryer has on battered foods. But, I don’t cook any deep fried foods anyway, mine are all skillet fried, so an air fryer is just another gadget in the kitchen for people that cannot cook, same as a crock pot was in the 1970’s, the microwave of the 1980’s, and the convection oven of the 1990’s. Fads come and go, but learning to really cook never changes. When they start using these gadgets like air fryers or 10 in 1 convection-fry-dehydrate-bake ovens in places like 3 star Michelin restaurants, then I will buy one. The fact that chefs don’t use them tell you that they don’t make food better. But if you are going to buy one, you can get a lot of them at Goodwill, along with George Forman grills for $5, which also tells me that many people didn’t find them useful or capable of making good food either.
Here’s the instructions for ours:
https://www.gourmia.com/pdf/GAF698%20-%20User%20Manual.pdf
These are from America’s Test Kitchen Book for my friend to try.
