I did not like mine, so I gave it away. I saw that someone else was trying to sell an identical one to it on Facebook for $25.00. My son loves his. To each his own.

I could not make it with out mine. I must admit, it is nonstick but it is the best kitchen invention since the microwave oven.

I bought a tiny one and its so handy to heat small amounts where I would used to have turned on the oven. It is non stick but I just use a paper liner to set things on.

" Am I being paranoid? "

I think your comment can be toned down for clarity.

Are you needlessly concerned? Are you the only one that feels that way?

Many would say NO, me among them.

I'm not sure why anything gets described as "the greatest thing ever" when it's just a different appliance that does what can be done in other ways. I have no need for one . I try to avoid countertop appliances anyway and don't need something that provides me no new capability I need or use. Others feel otherwise, that's fine.

" I'm not sure why anything gets described as "the greatest thing ever" when it's just a different appliance that does what can be done in other ways. "

Seriously - it's like a car. You can get from one place to another in other ways, so why do so many people think having a car is so important?

I bought a paddle air fryer years ago (that turns the food while cooking) that I really like for certain things - and it's the only thing I own with a non-stick surface. I use it less than once a week, so I'm OK with it.

I love my air fryer. I use a silicone pad with holes as a liner.

This is mine. All stainless steel including the trays. Bakes, toasts, air frys. I bought a black plastic one with the bucket thing, the smell it put off was unbearable for me. This one replaced a small toaster oven and a 4 slice toaster. We are happy with it.

Hmmm photo won't post, trying

Katlan that is nice, what brand is it?

I have another thought, annegriet.

The danger presented by cookware with non-stick surfaces is that those surfaces can release dangerous and even toxic fumes when they get hot. Using a safe pad or other material to place between the non-stick surface and the food does nothing to reduce the danger.

Safe use of range top non-stick products can be accomplished by always using the cooktop's overhead exhaust fan (presuming there is one - there should be) and keeping the temperature settings of the heat at lower levels.

I know from my own use of non-stick pans that high heat settings are not necessary. We use ours mostly for eggs.

Recently, I used one to sauté mushrooms in water. You heard that right, it's either from Kenji or from Cooks Illustrated, I forget. What I did, which may vary a bit from the official recipe: Quarter or slice the mushrooms, put them in the pan with 1/4-1/2 inch of water, turn the heat on medium low. The water will gently begin to boil (that's 212F, a low temperature) and then evaporate. As it does, water is drawn out of the mushrooms (which concentrates the flavor) and they shrink. Add a touch of oil and move them around. The oil at the end allows them to brown. You can remove them at that point to eat (delicious!). Or you can add some broth and butter and reduce and thicken a bit, you have a mushroom flavored sauce.

We have an over-the-range combo: microwave/air fryer/oven. Nothing nonstick in that one!

Lucille this is the one I have. 60 bucks at Walmart.

Thank you!