Air fryer health risks： What home cooks and food companies can do better

　　Thanks Bronwyn for a thorough article. Many New Atlas readers are commenting and showing their own issues for which this safety briefing is intended. To answer many misconceptions - air fryers are convection devices with focus on the circulating air currents & temperature set point. The hot air can brown surfaces like frying can but doesn't always penetrate to the food center where the safety temperatures are not met: fresh meat/steaks = 145 F. egg & ground meats 160F. poultry 165F. Just because a "chicken nugget" is nicely browned doesn't mean the internal temp hit 165F. Now the materials used are also suspect - and some people cook with liners in the trays which block full air circulation slowing the overall heating of the food - all these - plus coating materials of the trays/inserts - can pose health hazards. DO YOUR RESEARCH! Don't put plastics in ovens including air fryers. Don't put "oven safe" materials treated with forever chemicals (PFAS) in any type of oven even if listed as oven/microwave safe! While these recommendations are very much the same for other cooking methods, many air fryer users think of them as unique instead of similar. Laugh if you will, but that is the case and Bronwyn didn't state the failure of people - including commentors - to think in terms of the objects being cooked rather than the cooking device!

Air fryer health risks： What home cooks and food companies can do better

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