Air-frying prevails in tests on indoor pollutant production

Air fryers are the least polluting cooking method by far, new analysis by team of environmental scientists and chemists has confirmed. The researchers, led by the University of Birmingham in the UK, cooked chicken breast in a well-controlled research kitchen by pan-frying, stir-frying, deep-fat frying, boiling and air-frying, and they measured the levels of particulate matter and volatile organic compounds (VOCs) emitted by each technique.