I am not sure why grilling would be healthier than an air fryer
Also easier and cleaner with less supervision required.
No lubrication needed on a seasoned griddle and the meat doesn’t sit in its own fat, also more flavoursome (you can make stripey toast at the same time ). Lastly, they’re easier to store and virtually last forever.
That is exactly what I do in our air fryer (except for the stripes)
“seasoned griddle” - that’s the excuse I use when the wife says it needs cleaning,
Same as Le Creuset - too heavy for deformed hands. 
. It sits beside them in the bottom cupboard.
Same as Le Creuset - too heavy for deformed hands.
That’s a shame - my Le Creuset griddle, stays on the hob or the adjacent worktop (heat resistant catering grade SS) because we use it so often and my wife’s not strong enough to do anything more than slide it to one side.
All our Le Creusets except the griddle are orange, whereas the griddle’s matt black.
I think the jury’s still out but it was a point raised by a few, that the advantage of the high heat small area oven could also be a downside with acrylamides. The type of oil used could also be a factor as vegetable oils and seed oils may have high smoke points but also have high omega 6 fats in relation to omega 3. Omega 6 is easily oxidised and is inflamatory to our bodies.
What’s wrong with that? Its what we have been eating for 10,000’s of years without heart problems strokes and diabetes and dementia etc that we see so commonly these days.
And heating pasties, cooking mushrooms, and slices of Black Pudding.
To be honest, I have no idea whether air-fryers are ‘healthy’ or not. One thing that puts me off some of these new-fangled gadgets is the amount of plastic and/or aluminium used in their construction. I much prefer my cookware to be stainless steel or glass as I have been told, over the years, that these materials are safer to cook with.
I confess I had never heard the word “acrylamides” until you mentioned it. Not surprising because my chemistry/biology education is sadly lacking. A quick Google suggests it does not occur so much when cooking meats and needs to be present in much larger quantities than is found in normal cooking to reproduce the same adverse effects seen in experiments on animals.
The point of the airfryer is not to use oil when cooking so your reference to type of oil used is confusing.
I think you said you have spent a lot of time researching health stuff for personal reasons so I would love a (very gentle) explanation where I might have the wrong end of the stick.
Especially black pudding. You can get it perfect without it falling apart in the pan.
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Be careful you make sure you clean the airfryer well after using it with fat/oils as it can catch fire and warnings have been given everywhere about this because people just cook and clean the bottom pan only, forgetting the element gets covered.
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YouTube is your friend😉
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After a few weeks of “requests” for an air fryer, I did indeed take a deep dive into them as I really do not want another gadget taking up space on the ever reducing counter top.
Because I and many others do consider vegetable/seed oils not to be great for our health, the very fact you are not using very much of it in an AF could possibly make one a healthier option. By contrast, cooking with olive oil, duck fat, dripping and butter ghee are part of our food and not harmful. Wasnt that long ago thats what we regularly did and very few fat bodies around, of course a lot less processed food offerrings as well back then. Cleverer people than me have gone into great lengths and found no link to these natural fats being bad and in many cases good. I just had to see for myself if an AF would be useful, my single friend has one and its perfect for him as heating up a std oven would be costly by comparison. However we have a side by side 60/30 cooker which the 30cm wide part is all we really use unless hosting a dinner party etc. This small oven only uses 1400 watts of electricity. It does take a few minutes to warm up but of course we can put more food into it. A test on TV showed chips and fish fingers took 17 minutes in a twin draw 2800 watt AF. We did the same in our small oven and it took 33 minutes but actually its about the same in electricity. 47kw so I couldnt see a real saving to us, obviously if we had used our std 60cm oven the AF would win hands down. In France our gas oven seems to do everything we want so personally trying to see the need. Sausages cook perfectly well in a frying pan etc, maybe its because people can walk away and do something else whilst waiting? As for black pudding cooking, just leave it to cook, dont keep playing with it 
I hadn’t thought of using the AF for boudin - what a great idea, because yes mine always ends up
And I’m so glad you’re here to add to the discussion and to spice it up, @Corona
Are you sure .
We did have a halogen oven years back, we used it extensively when re doing the kitchen it was the predecessor AF’s and cooked most things very well, pork crackling was exceptional! Mostly glass construction so better than the plastic AF possibly.
Be interested to hear what others cook in theirs? I think I will put off a purchase for now until I come up with a reason to need one, like remodelling the kitchen once more. Another friend has 2 air fryers but her main oven is a single 90cm one! No wonder she prefers them.
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This is our air fryer. It works well along side and compliments our normal cooker. It has a flat top which is great when you want to remove a hot tray to turn stuff over when cooking.
The top tray is a mesh for normal air frying. It is well seasoned (or needs cleaning according to OH) so food does not stick.
Next tray is a metal dish to catch drips from above or for cooking more drippy stuff.
Under that is a grid for toast or bagels.
Under that is a crumb tray.
It works for us
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Thats very different to the Ninja plastic offerings, much prefer something like that. Reports of several inc Ninja’s melting 
I’ve got a dual zone (side by side) Ninja. I use it for roasts (small joint one side, roast potatoes the other), Jacket potatoes , chicken thighs, sausages, bacon, oven chips, pork chops, roast vegetables etc etc. Greaseproof paper liners make cleaning easy. Obviously you can’t fit a pizza in, but thats probably only a couple of times a month. Its not big enough for a whole chicken either, but that can go in the now rarely used halogen cooker.
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