You've bought an air fryer, and now you're wondering: Which oil should I use? Or do I even need oil? The short answer: Yes, a little oil makes almost everything better. You'll find the long answer here — including the most common mistakes even experienced air fryer fans make.

Do you even need oil in an air fryer?

Technically, no. Your air fryer works with hot circulating air and generally doesn't require fat. But "possible without fat" doesn't mean "better without fat." A thin film of oil ensures:

• Better Browning: Oil conducts heat more evenly to the surface, creating the golden-brown crust we all desire.
• Crispier Results: Without oil, fries, vegetables, and breaded dishes often turn out dry instead of crispy.
• Coating Protection: A thin layer of oil prevents food from sticking to the basket and damaging the non-stick coating.
• More Flavor: Many flavors are fat-soluble. Without oil, the taste is simply flatter.

The trick is the amount: You need significantly less than when deep-frying — but omitting it entirely is rarely the best idea.

The Smoke Point — why it's so important

Before we talk about individual oils, you need to understand one concept: the smoke point. This is the temperature at which an oil begins to smoke, smell unpleasant, and release harmful substances.

Since most air fryers operate at 180 to 200 degrees Celsius and some devices go up to 230 degrees, you need an oil that can easily withstand these temperatures. An oil with a low smoke point is not only a disaster in terms of taste — it can also fill your kitchen with smoke and produce unhealthy compounds.

Overview of the Smoke Points of the Most Common Oils

• Refined Avocado Oil: approx. 270°C — the absolute leader
• Refined Olive Oil: approx. 240°C — significantly higher than many think
• Rapeseed Oil (refined): approx. 230°C — solid and inexpensive
• Sunflower Oil (refined): approx. 225°C — widely used
• Coconut Oil (refined): approx. 200°C — just barely acceptable
• Extra Virgin Olive Oil: approx. 180–210°C — depending on quality
• Butter: approx. 175°C — unsuitable for the air fryer
• Flaxseed Oil: approx. 107°C — an absolute no-go

The Best Oils for the Air Fryer

1. Olive Oil — the All-Rounder (if you choose correctly)

Here we debunk one of the most persistent kitchen myths: "You can't heat olive oil." That's not true. Refined olive oil has a smoke point of around 240°C, making it perfect for the air fryer.

Even extra virgin olive oil can withstand more than its reputation suggests. Studies show that the polyphenols in high-quality EVOO have a stabilizing effect. Nevertheless: For temperatures above 200°C, you're on the safe side with refined or a mixture of refined and extra virgin olive oil.

Such a mixture — for example, 65% refined and 35% extra virgin olive oil — combines the best of both worlds: the heat stability of refined oil and the flavor depth of the extra virgin component. This gives you an oil that remains stable up to 230°C and still tastes like olive oil.

2. Avocado Oil — the Heat Champion

If you regularly work at very high temperatures, avocado oil is your best friend. With a smoke point of around 270°C, there's practically no situation in the air fryer where avocado oil reaches its limits.

The taste is mild and slightly buttery — perfect if you don't want to overpower the inherent flavor of your ingredients. Avocado oil also contains many monounsaturated fatty acids, making it a nutritionally good choice.

The only downside: High-quality avocado oil is more expensive than olive oil. All the more important not to waste too much of it — but more on that in a moment.

3. Rapeseed Oil — the Inexpensive Alternative

Rapeseed oil has a neutral taste and a sufficiently high smoke point. It's affordable and available in every supermarket. It works well for the air fryer but offers little added flavor.

4. Coconut Oil — only partially suitable

Refined coconut oil is just about acceptable, but its smoke point of 200°C is right on the edge. For temperatures above that, you should switch to another oil. Virgin coconut oil (smoke point approx. 175°C) is too sensitive for the air fryer.

These Oils You Should Avoid in the Air Fryer

• Flaxseed Oil: Extremely low smoke point, becomes bitter and forms harmful substances.
• Walnut Oil: Expensive, sensitive, low smoke point — belongs in salad, not in the air fryer.
• Butter and Ghee: Butter smokes quickly. Although ghee has a higher smoke point (approx. 250°C), it leaves greasy residue in the appliance.
• Sesame Oil (toasted): Fantastic as a finishing touch, but unsuitable for heating.

Pouring, Brushing, or Spraying — What Works Best?

Here's a point many underestimate: Not only the right oil matters, but also how you apply it.

Pouring Oil — too much of a good thing

If you pour oil from the bottle, almost always too much ends up in the basket. The result: soggy instead of crispy food, unnecessary calories, and a dirty air fryer. Even if you use "just a drop" — the distribution is uneven.

Brushing Oil — better, but cumbersome

A silicone brush gives you more control, but it takes longer, and you have to coat each piece individually. For fries or diced vegetables, this quickly becomes tedious. Also, the layer thickness is irregular.

Oil Spray — the precise solution

A fine oil mist distributes evenly over the entire surface. You only need a fraction of the amount you would use when pouring, and every fry, every chicken wing gets exactly the same thin layer. The result: even browning, less fat, crispier surface.

But beware — oil spray is not all the same. Supermarket sprays often contain propellants, emulsifiers, and lecithin. Refillable spray bottles made of glass or plastic tend to clog, spray unevenly, and are difficult to clean hygienically. You can find out what to look for when choosing in our Oil Spray Comparison.

How Much Oil Does the Air Fryer Really Need?

Less than you think. For most dishes, one to two short sprays or half a teaspoon is enough. That's about 1 to 3 milliliters. For comparison: When traditional deep-frying, you need one to two liters for the same portion.

The rule of thumb: If oil is standing at the bottom of the basket, it was definitely too much. You want a wafer-thin film on the food, not in the basket.

Our Tip: The Right Oil in the Right Format

At AÉRfryPRO, we have thoroughly addressed these questions and developed two oil sprays specifically optimized for use in the air fryer:

• Our Olive Oil Spray combines 65% refined with 35% extra virgin olive oil — heat-stable up to 230°C, with real olive oil flavor.
• Our Avocado Oil Spray consists of 100% pure avocado oil — ideal for maximum heat and mild flavor.

Both come as pressure sprays without propellant gas, deliver a fine, even mist, and are manufactured in the EU (Spain). With up to 800 sprays per can, a bottle lasts significantly longer than you might think.

Conclusion: How to Choose the Right Oil for Your Air Fryer

Choosing the right oil is not rocket science, but a few basic rules help enormously:

• Look for a smoke point that is at least 30°C above your cooking temperature.
• Olive oil (refined or as a blend) and avocado oil are the best options.
• Stay away from flaxseed oil, walnut oil, and butter.
• Apply the oil as a fine mist, not a pour — your food and your air fryer will thank you.
• Less is more: One to two sprays are perfectly sufficient for most dishes.

Good food from the air fryer begins with the right oil in the right amount. If you keep this in mind, you'll get the most out of your appliance — with less fat and better taste.