Old meets new in the battle between air-frying vs. oven-baking for the best, healthiest food.
Covid’s social distancing returned many a cook back to the kitchen as the quarantine gave birth to the DIY revolution. With restaurants shut down, Americans had no choice but to cook for themselves, and they’ve continued to do so even after restaurants reopened their doors. Suddenly, we remembered how affordable and fun it can be to prepare our own meals, but it is certainly a process made easier with the right tools. As Americans work to become healthier in everyday life, it is important to know both the benefits and drawbacks of these two cooking styles, so you know what works best for you and your family. Air-frying has become extremely popular in recent years, but is it true that air-frying is better than oven-baking? Before you hit the kitchen for your next meal, this is what you need to know about air-frying vs. oven-baking. Best for crispy, fried foods with a fraction of the fat Air-frying your food delivers a very similar taste and texture without any of the heaviness or health effects that often come from traditional frying methods that are high in both fat and calories. Air fryers only use a tiny portion of the oil required for a deep fryer, requiring only about a tablespoon of cooking oil compared to the large amounts required for a traditional fryer. Instead, an air fryer uses circulated air as hot as 400 degrees to cook your food. Despite the minimal use of oil, an air fryer can replicate the traditional frying process so closely that sometimes, it is hard to tell what was cooked with an air fryer and a deep fryer.
