Safety & Cooking Guide — Air Fryer
Between saving time, even cooking, and instant crispiness, the air fryer has conquered kitchens. But one question often comes up: is aluminum foil compatible with this convection cooking method? The short answer is "yes, under certain conditions." The best practice is to protect the appliance and the airflow while keeping the heating surface clear. This guide brings together the essential rules, a step-by-step method, and a clear FAQ for cooking safely.
💡 Quick tips before using aluminum
If you're new to air fryers, the priority is to maintain good airflow: avoid completely lining the basket and never cover the heating element. Choose thick paper, shape the paper into trays that stay in place, and make a few tiny holes to allow air to circulate. If you're looking to get the most out of your appliance, consult this comprehensive guide to the best-performing air fryer models to tailor the advice to the power and size of your machine.
Using aluminum foil makes sense for delicate foods (fish, thin vegetables), sweet marinades that could caramelize and stick, or to prevent juices from leaking out. Conversely, for foods that need direct contact with air to brown (fries, nuggets, low-fat doughnuts), opt for a bare basket or a perforated mat.
Last golden rule: no direct contact with the heating element, no floating paper, and no aluminum on highly acidic preparations (very concentrated tomato, long-marinated citrus fruits) — instead, opt for perforated baking paper.
🧑🍳 Step-by-step method: using aluminum safely
Cut a piece of aluminum foil slightly smaller than the basket to leave an air gap all around. Thicker foil is preferable: it holds its shape better, reduces the risk of tearing, and prevents it from lifting up in the airflow.
Shape a small tray with 2-3 cm sides. It should sit flat at the bottom of the basket, without going up the sides or blocking the grids. Pierce a few holes with a skewer to allow air to circulate and steam to escape.
Preheat the air fryer for 3 to 5 minutes. Preheating stabilizes the airflow and reduces food sticking. Place the aluminum tray inside only after preheating to prevent it from lifting.
Arrange the food in a thin layer: fish, vegetables, gratinéed cheese, or dishes in sauce. Avoid heavy loads that block air circulation; if necessary, cook in two quick batches rather than one overloaded one.
Start cooking and check halfway through: stir gently or lift a corner of the tray to release steam. Adjust the temperature if browning is slow; sometimes an additional 10 to 15°C is enough with aluminum.
Remove the tray using tongs. Let the basket cool, then wipe it dry: the aluminum minimizes dirt, but a greasy film may remain. Inspect the heating element and sensors: nothing should obstruct them.
❓ FAQ — Aluminum & airfryer
Is aluminum dangerous in an air fryer?
When used correctly (on a stable sheet, not in contact with a heating element, and not on a highly acidic surface), it will not damage the device. The aim is to maintain airflow and prevent any loose particles from escaping.
Is baking paper better than aluminum foil?
For highly acidic foods, yes. Perforated baking paper maintains optimal airflow and prevents metallic migration. For sweet marinades or melted cheese, aluminum foil trays remain practical.
Can I line the entire basket?
No. This blocks circulation and significantly reduces crispness. Limit yourself to a partial tray, adapted to the food, or to perforated mats.
My paper is blowing away: what should I do?
Avoid placing the aluminum tray empty during preheating. Lightly load the tray, shape higher edges, and add a few perforations to reduce the "parachute" effect.
Which preparations benefit most from aluminium?
Delicate fish, finely sliced vegetables, gratinéed cheeses, small papillotes or saucy dishes to avoid drips. For crispy fries, opt for the bare basket.
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