The Hidden Cost of Oil Frying: Why AirFry Offers a Smarter Way

Oil Frying: Why We Love It.

Let’s face it: fried food is everywhere. It is one of the most popular cooking methods in the world, loved for its texture, taste and sheer satisfaction. Bite into fried chicken or tempura, and you know why it has stood the test of time.

The downside? The oil that makes it delicious is also what makes it dangerous. Research from as early as the 1970s revealed that repeatedly heating cooking oil produces free radicals and carcinogenic by-products. In other words, that crispy bite comes at a cost your body quietly pays.

The Science of Oil Breakdown

Every cooking oil has a smoke point (the temperature at which it starts to degrade and produce visible smoke). Once that threshold is crossed, the oil begins to break down, forming volatile compounds such as acrolein, aldehydes and free radicals. These compounds have been linked to oxidative stress and inflammation.

Unrefined oils like extra virgin olive or cold-pressed sunflower degrade at much lower temperatures, making them less suitable for frying.

As oils heat up past their smoke point (200°C to 250°C) they begin releasing toxic aldehydes and other peroxidation products. Deep frying foods in overheated oil can create up to 100–200 times more toxic aldehydes than safe daily limits set by the World Health Organization.

Repeatedly reheating oils worsens the issue. With each reuse, the oil’s smoke point drops and harmful compounds accumulate. Research has associated consumption of repeatedly heated oils with higher chances of chronic diseases such as cancer (colon, breast, lung, prostate), heart disease and even neurodegeneration.

In short, the act of frying may not be inherently harmful, but how the oil is treated matters significantly. And repeated overheating is where many home and commercial kitchens run into trouble.

The Modern Alternative: AirFry Technology

Instead of submerging food in oil, AirFry uses circulating hot air to crisp food evenly with minimal added fat. A light spray of oil is enough to trigger the same browning reactions that give fried food its golden crunch.

Accessing AirFry in Your Home Kitchen

Most people first experience AirFry through countertop appliances. They are convenient, affordable, and great for small batches of food. But if you find yourself cooking larger portions or juggling family meals, their small capacity can feel limiting.

That is where Teka’s built-in AirFry ovens stand out. They are not just ovens with an added AirFry mode. They are specially designed to deliver true AirFry performance at scale. With larger cavities and precise airflow engineered for crisping, you can cook entire trays of food evenly, or prepare multiple dishes in one go. It is a smarter upgrade for families, dinner parties and anyone who wants healthier fried favourites without compromise.

Our specially designed FryMaster Tray, a perforated tray unique to Teka, allows hot air to circulate thoroughly around your food. The result? Even crisping with no flipping required.

Beyond AirFry, these ovens remain versatile. Roast, bake or grill with the same precision, all in one cavity. No extra countertop clutter, just a reliable kitchen partner for everyday cooking and healthier fried favourites.

Final Word: A Smarter Trade-Off

So, does it taste the same?

Well… almost. You still enjoy about 90 percent of the crunch and flavour people love, while reducing oil use by up to 90 percent. That means fewer harmful compounds, fewer calories, and a cleaner kitchen.

It is not a one-to-one replacement for deep frying, but it is a practical trade-off that works in your favour.

If you love fried food but want a healthier way to enjoy it at home, a Teka AirFry oven could be the upgrade your kitchen has been waiting for.

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