One of the things that everyone loves about their air fryer is how it can make food crispy without using a ton of oil. However, that doesn’t stop people from adding a little oil to their food. After all, fat is flavor, and there can be some fear of things sticking to the basket.
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Adding fat to the basket is generally fine. (For example, I used bacon grease for my air fryer eggs.) There are some rules, though. You don’t want to add too much oil, because that can cause splattering, and splattering can hit the heating element and cause smoke. You also never, under any circumstances, want to hit the basket with a quick blast of nonstick cooking spray. Doing so can ruin the coating, making it difficult to use less oil in future air frying sessions.
So why is one OK and the other absolutely not? The difference lies in the composition of the cooking spray. As we discussed earlier, most cooking sprays are not made from pure oil:
PAM and its ilk are the enemy of non-stick pans, due to the presence of an emulsifier called “lecithin.” According to
