Cooking
Hobs, Air fryers and Grills
I was a lifelong sceptic. The sight of yet another appliance promising to revolutionise cleaning made me sigh. My routine was simple: a bucket, a mop, and a splash of pine-scented floor cleaner that left my kitchen smelling like a public toilet for hours. Then my son started crawling. The idea of his hands on a floor I had just mopped with chemicals stopped me in my tracks. A report from The Royal Society of Chemistry confirms our overuse of certain domestic cleaning products can be problematic, not just for the environment, but for indoor air quality.
For months, I was convinced my first air fryer was fundamentally flawed. It started to smoke at lower temperatures. The non-stick coating developed strange, dull patches. The once-crispy chips began to taste vaguely of last week's fish. I blamed the machine. The truth was far more embarrassing: I was cleaning it all wrong. In my rush to wipe it down, I was silently ruining it. This is a story I hear all too often. Proper cleaning is not about aesthetics, it is about performance, safety, and longevity. A poorly maintained air fryer will fail you. It will undercook, burn food, and eventually become a kitchen hazard.
That moment of doubt is so familiar. You step on your bathroom scale, see a number that makes no sense, and wonder: is this me, or is it the machine? The frustration is real. You are tracking your health, and you need data you can trust. How many times have you moved your scale a few inches and gotten a different result? I have been there, and I know the answer is not another fad diet; it is about knowing how to work with your tools.