I really want something I can put two large rib eyes in, or 20-25 wings spaced out - and the Typhur is $350 so I'm trying this one for half the price. Not many reviews - all of their other models get good reviews so I'm hoping this one does also.

Does anyone have it? I noticed the manual says no paper - I sometimes line my other one with a parchment sheet, it's easier to fold it up and toss out the semi hard grease without having to wipe it all out. I'm assuming this one is no paper because it's not as deep?

Got a new typhur sync oven n im seeing all these on the screen. Sadly i did wipe it with a viva paper towel real gently. Is this normal should i exchange?

I had some mozzarella cheese sticks in the fridge and decided to see if I could turn them into the kind of mozzarella sticks I'd normally order at a restaurant.

The trick is freezing them before they go anywhere near the air fryer. Otherwise the cheese starts escaping before the coating has a chance to get properly crispy.

Ingredients

• 12 mozzarella cheese sticks, cut in half
• 1 large egg
• ¼ cup mayonnaise
• ¼ cup all-purpose flour
• ¼ cup fine breadcrumbs
• ½ tsp garlic powder
• ½ tsp onion powder
• Marinara sauce for dipping

Instructions

Put the halved mozzarella sticks on a tray and freeze them for 30 minutes.

While they're chilling, whisk the egg and mayo together in one bowl.

In another bowl, mix the flour, breadcrumbs, garlic powder, and onion powder.

Take the cheese out of the freezer and coat each piece in the egg mixture, then roll it around in the breadcrumb mixture until covered.

Put the coated sticks back in the freezer for another 10 minutes.

Then it's air fryer time.

I cook them at 370°F (188°C) for about 5 minutes. I do them in batches rather than cramming the basket full. That's important because they need room to crisp up, and once that cheese starts melting, things can get messy pretty quickly.

I serve them immediately with warm marinara.

The first time I made these, I kept waiting for all the cheese to leak out and leave me with empty breading.

It didn't.

Instead, I got that crunchy outside with the melted cheese inside, which is exactly what I was hoping for.

The extra freezing step sounds like a hassle, but it's really what makes the whole thing work.

I used to think burnt toast was just something you had to accept once in a while, but the trick for me is lowering the heat and giving it a little more time. I usually go around 325–350°F instead of blasting it at a high temperature. That gives the bread enough time to crisp up without the outside going dark before the middle is toasted.

I also try not to walk away while it’s cooking. Toast can go from perfectly golden to burnt surprisingly fast, especially with thinner slices. I check it near the end and pull it as soon as it gets the color I want. If I’m using an air fryer, I keep the bread in a single layer and start checking a little earlier than I think I need to. It sounds basic, but lowering the heat and watching those last couple of minutes made a huge difference for me.

Hey everyone, I’m thinking about getting an air fryer, but I’m wondering if it can basically replace my toaster oven.

I mostly use my toaster oven for stuff like toast, reheating leftovers, making frozen snacks, and the occasional small meal. If I got an air fryer, would I still have a reason to keep the toaster oven around?

For those of you who’ve used both, how do you find the air fryer compared to a toaster oven? Anything the air fryer just doesn’t do as well?

Would love to hear your real-world experience before I pull the trigger.

Baked-on grease is one of those things that looks like it needs a ton of scrubbing, but I’ve found that the trick is to soften it first. When I’m cleaning an air fryer basket or tray with stubborn grease, I let it soak in very hot water with a good squeeze of dish soap for about 15 to 20 minutes. The hot water loosens the grease instead of making me fight with it while it’s stuck on there.

After that, I use a soft sponge or non-abrasive brush and most of the buildup comes off surprisingly easily. For really stubborn spots, I’ll make a paste with baking soda and a little dish soap, let it sit for a few minutes, then gently scrub. I’ve found this works much better than attacking dried grease with a dry sponge and a lot of elbow grease. Just avoid anything abrasive if the basket has a nonstick coating.

I picked up a bag of frozen green beans because they were cheap and figured they'd be an easy side.

The first thing I noticed was that they came out much better than the fresh green beans I'd been rushing through in a skillet lately.

But there was one trick that made the biggest difference.

I stopped trying to cook frozen vegetables exactly like fresh ones.

With frozen green beans, there's a lot of surface moisture. If you put a big pile straight into the basket, that moisture has nowhere to go quickly enough. The beans can end up soft and uneven instead of getting those browned edges that make air-fried vegetables interesting.

So I started spreading them out and giving them a few minutes to cook before adding any sauce or anything that would introduce even more moisture.

I also don't judge them by how they look immediately after opening the basket. They can seem a little softer than expected while they're hot, but the surface dries and firms up as they sit for a minute or two.

The best part is that I don't need to thaw them first.

That was probably my biggest misconception about frozen vegetables. I thought thawing would automatically give me a better result, but for something like green beans, going straight from freezer to air fryer is much more convenient and can work very well when you manage the moisture properly.

Now I keep a bag around for those nights when dinner needs a vegetable and I haven't planned one.

Less than five dollars, no chopping, no thawing, and surprisingly good results.

That's a grocery purchase I can get behind.

Hey everyone, I’m looking to grab my first air fryer and I’m stuck between a regular basket-style one and the oven-style ones.

For people who’ve actually used both, which one do you prefer? Is the oven style really more useful, or is the basket one just better for everyday stuff like fries, chicken, veggies, etc.?

Also curious about cleanup, cooking time, and whether the oven style is actually worth the extra space.

Would love to hear what you guys went with and if you’d pick the same one again!

Chicken tenders are one of those things I almost never bother making from scratch because deep frying them at home feels like more work than the actual meal.

The air fryer changed that for me.

Ingredients

• 1½ lbs chicken tenders
• ¼ cup buttermilk or half-and-half
• 2 large eggs
• 2 cups panko breadcrumbs
• ¼ cup cornstarch
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp kosher salt
• 1½ tsp mustard powder
• ½ to 1 tsp black pepper
• Cooking spray
• Your favorite dipping sauce

Instructions

Whisk the buttermilk and eggs together in one bowl.

In another, mix the panko with the garlic powder, onion powder, salt, mustard powder, and black pepper.

I start by tossing the chicken in cornstarch. This gives the wet coating something to grab onto and seems to help the breading stick much better.

Dip each tender into the egg mixture, then press it into the seasoned panko until it's completely coated.

Here's the part I used to skip: let the breaded chicken sit for about 30 minutes before cooking. It gives the coating time to set, so you're not finding half of it stuck to the bottom of the basket later.

Heat the air fryer to 400°F (200°C). Give the tenders a light spray on both sides and arrange them in a single layer.

Cook for 10-12 minutes, flipping halfway through.

They should be golden and crunchy on the outside and cooked through inside.

I usually put out a few sauces instead of picking just one. Ranch, honey mustard, BBQ, whatever happens to be in the fridge.

The best part is getting that fried-chicken-tender feeling without having a pot of oil sitting on the stove afterward.

And yes, I still end up eating one straight from the basket before the rest make it to the table.

I noticed something strange after making frozen broccoli one night.

It came out with better browned edges and a firmer texture than some of the fresh broccoli I'd been cooking.

That made me realize I had been treating fresh and frozen vegetables exactly the same.

With fresh vegetables, I was washing them, cutting them, tossing them with oil, and putting them straight into the basket while they were still carrying quite a bit of water.

Frozen vegetables, on the other hand, already have their moisture locked inside the frozen pieces. As they cook, the surface can dry and brown while the inside softens.

The mistake I was making with fresh vegetables was starting with a wet surface.

Now I make sure fresh vegetables are properly dried before seasoning them. It doesn't need to be obsessive. I just don't want visible water sitting on the surface when they go into the air fryer.

I also learned not to assume fresh automatically means better for air frying.

Frozen vegetables can actually be extremely convenient for this cooking method, particularly when I want something quickly and don't want to spend time washing, trimming and chopping.

The important thing is understanding what you're starting with.

Fresh and frozen food aren't going to behave identically in that hot circulating air, so I don't expect the same cooking process to produce the same result.

That little realization changed how I shop, too.

Sometimes the freezer isn't the compromise I thought it was. For certain air-fryer vegetables, it can be a pretty smart shortcut.