My friend Sarah once thought she could use wax paper instead of greaseproof paper in her air fryer. She said, “It looks the same, right?” Wrong. Wax paper has a thin coating of wax that melts at high heat. She opened the door to find a gooey, waxy mess that smelled like a candle factory on fire. Always check the label. Greaseproof paper is the one you want. Wax paper belongs in the drawer for wrapping sandwiches.
Another pal, Dave, tried to use tin foil with a slice of pizza. The foil worked, but the cheese stuck to it like superglue. He ended up eating half the foil along with his pepperoni. Greaseproof paper is non-stick by design. You won’t be eating any metallic surprises.
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When to Say “No Thanks” to the Paper
You don’t always need greaseproof paper. In fact, some things taste better without it. If you’re cooking something that needs a lot of browning—like a steak or a burger patty—the direct contact with the basket’s surface gives you that gorgeous, seared crust. The paper can act like a tiny barrier that makes the meat a little less crispy.
Also, if you’re cooking at very high temperatures (like 230°C or above), check the paper’s box. Some cheaper brands have a lower heat limit. Stick to reputable brands, and you’re golden. Or should I say, crispy golden brown.
