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CNET’s air fryer guide, drawing on recipe tester Cathy Yoder’s advice, identifies nine common habits that can leave food soggy, burnt or uneven. The recommendations include leaving room for hot air to circulate, checking food as it cooks and using oil sparingly; some advice, such as whether to preheat, may vary by recipe and appliance.
CNET has published a list of nine common air fryer mistakes, drawing on advice from recipe tester Cathy Yoder of Empowered Cooks. The guide says habits such as crowding the basket, using too much oil and failing to turn food can contribute to soggy or uneven results, while offering adjustments for home cooks.
Yoder told CNET that air fryers can cook a wider range of foods than frozen fries and nuggets, including dishes usually baked or grilled. She describes the appliances as small convection ovens: hot air needs to circulate around food, particularly when cooks are aiming for crisp surfaces. Putting too much food in the basket can obstruct that airflow, so the guide recommends cooking in a single layer where practical and working in batches when needed.
The advice also covers oil and cooking spray. Yoder cautions against aerosol sprays because some propellants may damage an air fryer’s coating, while recommending a refillable spray pump for applying oil. She says oil is often unnecessary for fatty meats and many frozen foods, though a small amount may help spices stick or prevent a breading from drying. For longer cooking at high temperatures, she recommends avocado oil over olive oil because of its higher smoke point.
Other mistakes on the list include assuming the appliance is only for fried-style food, preheating automatically, and leaving food untouched throughout cooking. Yoder’s recipe tests found that preheating did not produce a significant difference in results in the examples she tried, although it could change total cooking time by about two minutes. The source excerpt also flags choosing an unsuitable oil and failing to clean the appliance between uses among common pitfalls. Its supplied text cuts off during the section about turning food and does not provide the full details of all nine recommendations.
How Basket Space Affects Crispness
The advice matters because air circulation and moisture can affect whether food cooks evenly. When pieces overlap or the basket is packed, hot air has less access to their surfaces; cooks may then get inconsistent browning rather than the crisp texture they expect. A practical response is to reduce the load, arrange food with space between pieces, and shake or turn it during cooking when the recipe calls for it.
Oil guidance can also help home cooks avoid both dry results and excess fat. Yoder’s suggestions are not presented as a guarantee for every model or recipe, but they offer a way to troubleshoot common outcomes without assuming the appliance itself is faulty. Following a manufacturer’s care and cooking instructions remains relevant, especially for basket coatings and recommended temperatures.
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Yoder’s Tests and Cooking Advice
The CNET article frames air fryers as compact appliances that circulate hot air and can handle recipes beyond traditionally fried foods. It says that beginners may encounter problems with foods including potatoes, chicken wings, fries and fish when they misjudge basket space, oil or cleaning.
Yoder tests recipes for the Empowered Cooks air fryer blog. As described by CNET, her comparison of preheated and non-preheated cooking used the same air fryer across several recipes. The source does not identify the models, recipes, temperatures or testing protocol, so the finding should be read as her reported experience rather than a universal test result.
“Air fryers are essentially just a mini convection oven.”
— Cathy Yoder, recipe tester at Empowered Cooks, speaking to CNET
What the Source Does Not Specify
The supplied source text ends partway through its discussion of shaking or flipping food and does not include the remaining article content. It introduces a list of nine mistakes, but the excerpt does not provide all nine items or the complete instructions for avoiding each one. The full list therefore cannot be reconstructed from this material alone.
Details of Yoder’s recipe tests are also limited: the excerpt does not name the individual recipes, air fryer models, cooking settings or measures used to compare results. Its guidance on preheating and oil should not be treated as a rule that applies to every appliance or dish. The source also does not provide a publication date.
Check Recipes and Appliance Guidance
Home cooks can apply the available advice by following the recipe’s stated settings, leaving room for airflow, checking and turning food as directed, and cleaning the basket after use. For questions about coatings, cleaning methods or maximum fill levels, consult the appliance manufacturer’s instructions. The source material does not identify a follow-up test or a planned update to the article.
Key Questions
What is the most common air fryer mistake described?
The source identifies overcrowding the basket as a common cause of soggy food. Too much food can block hot air from reaching each piece; cooking in a single layer or in batches can help.
Do air fryers always need to be preheated?
Not according to the tests Yoder described to CNET: she said preheating did not significantly change results in several recipes cooked in the same air fryer, though it could affect total cooking time by about two minutes. Follow the specific recipe and appliance instructions, since the source does not establish that preheating is unnecessary in every case.
Should I use cooking spray in an air fryer?
Yoder cautions against aerosol cooking sprays because some propellants may damage the basket coating. She suggests using a refillable spray pump instead. Check the manufacturer’s care guidance for the specific appliance.
Which oil does the recipe tester recommend?
Yoder recommends avocado oil for its higher smoke point compared with olive oil, particularly for longer cooking at high temperatures. She also says many foods need little or no added oil, so use it sparingly when a recipe calls for it.
Source: CNET
