What Materials Can I Put in an Air Fryer for Perfect Results Every Time

Only use oven-safe, heat-resistant materials like metal, ceramic, silicone, and parchment paper in your air fryer to ensure safety and perfect results. Avoid plastic, wax paper, or non-heat-safe containers, as they can melt or release harmful fumes. Stick to air fryer-approved materials for crispy, evenly cooked meals every time.

Key Takeaways

• Use oven-safe materials: Glass, ceramic, and metal cookware work best in air fryers.
• Avoid plastic containers: They can melt or release harmful chemicals under high heat.
• Choose parchment paper: Prevents sticking without blocking airflow for crispy results.
• Opt for silicone molds: Heat-resistant and perfect for baking small or delicate items.
• Never use non-stick coatings: They can degrade and flake off at high temperatures.
• Check manufacturer guidelines: Always confirm material compatibility with your air fryer model.
• Prioritize ventilation: Ensure materials don’t block air circulation for even cooking.

What Materials Can I Put in an Air Fryer for Perfect Results Every Time

Let’s be honest—air fryers have changed the game. I remember the first time I used mine, I was skeptical. Could this little countertop gadget really give me crispy fries, golden chicken wings, and even perfectly roasted veggies without drowning them in oil? Spoiler: It absolutely could. But here’s the catch—not everything works the same way in an air fryer. I learned this the hard way when I tried to cook a lasagna in a ceramic dish… only to realize it didn’t fit, and worse, the heat distribution was all wrong. That’s when I started asking: what materials can I put in an air fryer?

It turns out, the answer is more nuanced than you’d think. While air fryers are incredibly versatile, the materials you use—whether it’s the cookware, liners, or even the type of foil—can make or break your cooking experience. Some materials conduct heat beautifully, others warp, melt, or even pose safety risks. In this guide, I’m sharing everything I’ve learned (including a few “oops” moments) about which materials work best, which to avoid, and how to get perfect results every single time. Whether you’re a beginner or a seasoned air fryer pro, this is your go-to resource for safe, effective, and delicious cooking.

Safe and Recommended Cookware Materials

When it comes to air fryers, the right cookware isn’t just about convenience—it’s about safety, performance, and longevity. Air fryers use rapid hot air circulation (that’s the “air frying” magic), which means materials need to handle high heat (typically up to 400°F/205°C) without warping, cracking, or releasing harmful chemicals. Here’s what works best.

Oven-Safe Glass (Borosilicate or Tempered)

Glass dishes, especially those labeled oven-safe, are a fantastic choice. I love using my 8×8-inch Pyrex baking dish for casseroles, frittatas, and even small cakes. The key is to make sure it’s borosilicate or tempered glass, which can handle rapid temperature changes without shattering.

• Why it works: Even heat distribution, non-reactive (won’t leach chemicals), and easy to clean.
• Pro tip: Avoid sudden temperature shifts. Don’t place a cold glass dish straight into a preheated air fryer. Let it warm up with the appliance.
• Example: I made a spinach and feta egg bake last week—cooked evenly, no sticking, and cleanup was a breeze.

Stainless Steel

Stainless steel is a kitchen MVP, and it shines in air fryers too. I use stainless steel mixing bowls, cake pans, and even small roasting pans inside my air fryer basket. It’s durable, heat-resistant, and doesn’t react with acidic foods (unlike aluminum).

• Why it works: Excellent heat conductivity, rust-resistant, and dishwasher-safe.
• Pro tip: Choose lightweight stainless steel for better airflow. Heavy pans can block circulation and lead to uneven cooking.
• Example: I use a 6-inch stainless steel cake pan for mini quiches—crispy edges, moist center, perfect every time.

Cast Iron (Pre-Seasoned)

Yes, you can use cast iron in your air fryer—but only if it fits! I have a tiny 5-inch cast iron skillet that’s perfect for individual servings. It retains heat beautifully and gives a restaurant-quality sear.

• Why it works: Incredible heat retention, natural non-stick surface (when seasoned), and long-lasting.
• Pro tip: Preheat the skillet inside the air fryer for 3–5 minutes before adding food. This mimics stovetop searing.
• Warning: Avoid enamel-coated cast iron—it can chip under high heat or from metal utensils.

Silicone Molds and Trays

Silicone is a game-changer for air fryers. I use silicone muffin cups, loaf pans, and even silicone egg rings. They’re flexible, non-stick, and come in fun colors (yes, I have a rainbow set).

• Why it works: Heat-resistant (up to 450°F), non-toxic, and easy to pop food out of.
• Pro tip: Place silicone on a metal tray or trivet for stability. They can wobble in the basket.
• Example: I make “air-fried” banana oat muffins in silicone cups—no oil, no sticking, and ready in 15 minutes.

Materials to Use with Caution (Or Avoid)

Not everything belongs in your air fryer. Some materials might seem harmless but can melt, warp, or even create fire hazards. Here’s what to think twice about—or skip entirely.

Regular Plastic (Including Food Containers)

I made this mistake early on: I tried reheating leftovers in a plastic takeout container. Big mistake. The edges started melting, and I had to scrub sticky residue off the basket. Never again.

• Why it’s dangerous: Most plastics melt at 250–300°F, well below air fryer temps. Even “microwave-safe” plastic isn’t designed for direct, high-heat exposure.
• Safe alternative: Transfer food to a glass or stainless steel container before air frying.
• Pro tip: If you must reheat in plastic, do it in the microwave first, then crisp in the air fryer in safe cookware.

Non-Stick Cookware with Damaged Coating

Non-stick pans are okay—if the coating is intact. But if it’s scratched or peeling? Hard pass. I once used a scratched non-stick cake pan, and flakes of coating ended up in my food. Not appetizing.

• Why it’s risky: Damaged non-stick coatings can release PFOA or PTFE (chemicals linked to health concerns) when heated.
• Safe alternative: Use new non-stick pans (PFOA-free) or switch to stainless steel or silicone.
• Pro tip: Inspect cookware regularly. If the coating is bubbling, chipping, or sticky, replace it.

Waxed Paper and Parchment Paper (With a Caveat)

Waxed paper? Big no. It melts and catches fire. But parchment paper? It’s okay—if you use it correctly.

• Why waxed paper fails: The wax coating melts at low temps, creating a fire hazard.
• Parchment paper rules:
  • Only use unbleached, food-grade parchment.
  • Never let it touch the heating element or fan.
  • Weigh it down with food or a metal rack to prevent flying.
• Example: I line my basket with parchment for sticky foods like salmon or chicken thighs—no mess, no sticking.

Aluminum Foil (Yes, It’s Complicated)

Aluminum foil is mostly safe, but it’s easy to misuse. I’ve seen people line the entire basket with foil, which blocks airflow and causes uneven cooking. Not good.

• Safe uses:
  • Wrapping individual items (e.g., foil packets with fish and veggies).
  • Covering the basket’s bottom to catch drips (poke holes for airflow).
  • Making a foil sling to lift out heavy dishes.
• Never do this: Cover the entire basket, block the air vents, or let foil touch the heating element.
• Pro tip: Crimp foil edges tightly so they don’t fly around during cooking.

Air Fryer Liners: Paper, Silicone, and Reusable Options

Air fryer liners are a hot topic—do they help or hurt? I’ve tested them all, and here’s the honest breakdown.

Disposable Paper Liners

These are the most common. They’re pre-cut parchment circles with holes for airflow. I use them for sticky or greasy foods.

• Pros: Convenient, no mess, affordable (100-pack for $8).
• Cons: Single-use, can block airflow if overfilled, not eco-friendly.
• Pro tip: Use only for foods that drip (e.g., wings, sausages). For dry items like roasted potatoes, skip the liner.
• Example: I use paper liners for buffalo cauliflower bites—no scrubbing, just toss and done.

Reusable Silicone Liners

My favorite. These are silicone mats with raised ridges to promote airflow. I have two—one for savory, one for sweet.

• Pros: Dishwasher-safe, long-lasting, eco-friendly.
• Cons: Pricier upfront ($12–$15 per mat).
• Pro tip: Hand-wash with a soft sponge to avoid scratching. They’re not indestructible!
• Example: I use silicone liners for homemade mozzarella sticks—crispy outside, melty inside, zero cleanup.

Metal Mesh or Perforated Tins

These are stainless steel baskets or trays with holes. I use a small mesh basket for reheating pizza or toasting nuts.

• Pros: Durable, promotes airflow, reusable.
• Cons: Can scratch the air fryer basket if not handled carefully.
• Pro tip: Look for “air fryer-safe” metal liners. Avoid cheap ones that rust.
• Example: I toast almonds in a mesh liner—crisp in 3 minutes, no oil needed.

Food-Specific Material Tips (From Meat to Baked Goods)

Different foods need different approaches. Here’s how to match materials to what you’re cooking.

Meat and Poultry

For crispy skin (chicken, pork), skip the liner. Let the skin render directly on the basket. For delicate meats (fish, thin cuts), use a perforated silicone liner or parchment paper to prevent sticking.

• Pro tip: Pat meat dry before cooking. Moisture = steam, not crispiness.
• Example: I cook salmon fillets on a parchment liner—flaky, juicy, and the basket stays clean.

Vegetables and Roasted Sides

Most veggies do fine in the bare basket. But if you’re roasting small items (peas, diced carrots), use a metal mesh liner or stainless steel bowl to prevent falling through.

• Pro tip: Toss veggies in 1 tsp oil and a pinch of salt for better browning.
• Example: I roast broccoli florets in a metal bowl—crispy edges, tender inside.

Baked Goods and Desserts

For cakes, muffins, or brownies, use silicon molds or stainless steel pans. Avoid glass for quick-baking items—it retains heat too long and overcooks edges.

• Pro tip: Reduce oven temperature by 25°F when using glass.
• Example: I bake mini chocolate chip cookies in silicone molds—soft centers, crisp edges.

Data Table: Air Fryer Material Safety and Performance

Material	Max Safe Temp	Best For	Risks	Cleaning
Oven-Safe Glass	450°F (230°C)	Casseroles, egg bakes	Thermal shock (don’t go from fridge to hot)	Dishwasher-safe
Stainless Steel	500°F (260°C)	Roasting, baking, reheating	Can block airflow if too heavy	Dishwasher-safe
Cast Iron	500°F (260°C)	Seared meats, skillet meals	Heavy; avoid enamel-coated	Hand-wash, re-season
Silicone	450°F (230°C)	Muffins, egg rings, liners	Can absorb odors; use separate for savory/sweet	Dishwasher-safe
Parchment Paper	420°F (215°C)	Greasy foods, fish, chicken	Fire hazard if loose or near heating element	Disposable
Aluminum Foil	400°F (205°C)	Wrapping, drip catching	Blocks airflow if overused; avoid touching heating element	Disposable
Regular Plastic	250°F (120°C)	Never use	Melts, releases toxins	N/A

Final Tips for Perfect Air Fryer Results

After hundreds of air fryer meals (and a few kitchen mishaps), here’s my golden rule: match the material to the food and the goal. Want crispy skin? Go bare. Need easy cleanup? Use a liner. Baking a dessert? Choose silicone or stainless steel. It’s that simple.

Remember, air fryers are designed for airflow. Anything that blocks it—like a thick foil layer or a solid glass dish with no holes—will lead to uneven cooking. And always, always check that your cookware fits. I once tried to squeeze a 9-inch pie plate into my 5-quart air fryer. Spoiler: It didn’t work.

Lastly, don’t be afraid to experiment—safely. Try a new liner, test a different pan, or even make a DIY foil sling. The more you understand how materials interact with your air fryer, the more you’ll unlock its full potential. So go ahead, toss in that salmon on parchment, bake those muffins in silicone, or sear a steak in cast iron. With the right materials, you’ll get perfect results every single time.

Happy air frying!

Frequently Asked Questions

What materials can I put in an air fryer without damaging it?

You can safely use oven-safe materials like glass, ceramic, silicone, and metal (including aluminum foil and parchment paper) in an air fryer. Avoid non-stick coatings that may flake or materials labeled “not oven-safe,” such as plastic or styrofoam.

Can I use parchment paper in my air fryer?

Yes, parchment paper is a great choice for air frying, especially for sticky or delicate foods. Just cut it to fit the basket and weigh it down with food to prevent it from blowing into the heating element.

Is it safe to put aluminum foil in an air fryer?

Aluminum foil is safe to use in an air fryer as long as it’s not covering the entire basket and blocking airflow. Use it to line the basket or wrap foods like potatoes, but avoid direct contact with the heating element.

What materials should I avoid in an air fryer?

Never put plastic, styrofoam, paper towels, or any flammable materials in your air fryer. These can melt, catch fire, or release harmful fumes when exposed to high heat.

Can I use silicone molds or bakeware in an air fryer?

Absolutely! Silicone molds, muffin cups, and bakeware are perfect for air frying because they’re heat-resistant and flexible. They’re ideal for baking small items like eggs, muffins, or even cheesecakes.

Does using certain materials affect air fryer performance?

Yes, materials that block airflow (like thick ceramic dishes or excessive foil) can reduce cooking efficiency. Stick to lightweight, porous, or perforated materials to maintain optimal circulation for crispy, even results.