An air fryer is a small countertop convection oven: a fan pushes hot air around the food, so it browns and crisps faster than in a regular oven with little or no oil. Give the food room, shake it halfway, and check the temperature with a thermometer. This guide covers how it works, the tips with the sources behind them, safe temperatures, what to cook and six beginner recipes.

I earn a commission if you buy through the Amazon links on the buying guides linked below, at no extra cost to you.

If you haven’t bought one yet, my best cheap air fryer guide covers the budget picks, and the best air fryer for a family of four is worth a look for larger households.

How an Air Fryer Works

The USDA’s Food Safety and Inspection Service (FSIS) describes air fryers as essentially countertop convection ovens that cook food faster and use less energy than a full-size oven. Hot air is released from a heating element and circulated quickly, which crisps the food. FSIS puts typical cooking at 5 to 25 minutes at 350 to 400°F (FSIS: Air Fryers and Food Safety).

The fan is the difference from a regular oven. Moving air strips moisture from the surface, so the outside browns and crisps before the inside overcooks. It is the same browning reaction as in a deep fryer, with far less oil. For capacity and multi-rack baking, see air fryer vs convection oven.

The crispness is close to deep frying but not identical. In a French-fry study that measured crispness, the deep-fried fries were crispier than the air-fried ones at the same level of water loss (Gouyo et al., Food Research International, 2020).

Tips That Make a Difference

Preheat if your manual says to

Makers differ, so check your own manual. Ninja’s AF080 manual says to let the unit preheat for 3 minutes before adding ingredients, and that preheating gives the best cooking and crisping results (Ninja AF080 manual). Starting with a hot basket means the food begins crisping on contact. Do you need to preheat an air fryer compares what five makers say.

Don’t overfill the basket

FSIS says air fryers don’t have a lot of room inside, and that overcrowding prevents enough air circulation to cook food properly. It recommends batches for a large amount of food and warns that overfilling can cause uneven cooking and undercooking. COSORI’s Lite 2.1-quart manual says the same: an overfilled basket cooks unevenly, so do not pack the food in (COSORI manual).

A single layer with small gaps is the working rule. For more than two people, cook in batches and keep the first batch warm in a low oven.

Shake or flip halfway through

COSORI’s manual says small foods that are stacked, such as fries or nuggets, usually need shaking, that food may not crisp without it, and that you should shake or flip once halfway. Flip larger pieces like thighs, fish fillets and burgers at the same point, because the side against the basket cooks faster.

Pat food dry before it goes in

Wet surfaces steam before they brown. Patting food with a paper towel before seasoning helps it crisp, which matters most for chicken straight from the fridge, fish and watery vegetables like zucchini.

Use a little oil, applied evenly

Fatty foods like sausages and chicken thighs often need none. Leaner foods, such as vegetables, chicken breast and fish, brown and release better with a light mist. COSORI’s manual calls oil sprays a good way to apply small amounts evenly, and Ninja’s says to use an oil spritzer to coat ingredients for even browning.

Whether aerosol cans harm a nonstick basket depends on the maker. I found no warning about them in the Ninja AF080 or COSORI Lite manuals, so read yours. A refillable pump mister with plain oil avoids the question.

Adjust oven recipes as a starting point

A common rule of thumb is to drop an oven recipe’s temperature by about 25°F and begin checking early. Treat it as a starting point: FSIS notes that each air fryer has varying cooking times because of its size and power, while the safe internal temperature is always the same.

Use a thermometer

Air fryers cook fast, and the gap between done and overdone chicken breast is narrow. FSIS says to check every air-fried food with a food thermometer; the minimums are in the table below. My best Bluetooth meat thermometer guide covers models that work for quick checks on smaller cuts.

Cook starchy foods to golden, not brown

Potatoes and other starchy foods form acrylamide as they brown, and the darker they get the more there is. The FDA advises cooking cut potato products to a golden yellow rather than a brown color, soaking raw slices in water for 15 to 30 minutes first, and keeping raw potatoes out of the fridge (FDA acrylamide guidance). The air fryer doesn’t change any of that.

Safe Internal Temperatures

These are FSIS’s minimum internal temperatures, measured with a food thermometer. Cooking time varies by model; the temperature does not (FSIS safe minimum internal temperature chart).

FSIS also says not to cook raw, stuffed, breaded chicken breast products in the air fryer, and to follow the maker’s instructions on any packaged food. Refrigerate leftovers within 2 hours.

What You Can Cook in an Air Fryer

Almost anything you would cook in an oven or a frying pan, plus reheating that a microwave handles badly. FSIS lists chicken nuggets, meatballs, pork chops and wings, and says air fryers can bake, roast and reheat without the food going soggy.

Chicken

Wings, thighs, drumsticks and a spatchcocked whole chicken all come out with crisp skin, which is hard to get in a standard oven without a fan setting. Bone-in, skin-on pieces work best. Chicken breast dries out quicker than in a pan, so pull it at 165°F.

Fish and seafood

Most fillets take roughly 8 to 12 minutes, so start checking early; fish is done at 145°F. Salmon, cod, haddock and shrimp all work. Oil the basket or use a parchment liner so the fish doesn’t stick or leave smells. Makers differ on paper, so check the rules for parchment paper in an air fryer first.

Fries and potatoes

Cut potatoes into even strips, soak them in cold water for 15 to 30 minutes, pat very dry, toss with a teaspoon of oil and salt, then air fry at 400°F for 20 to 25 minutes, shaking every 8 minutes. Stop at golden; the FDA’s advice above is why.

Vegetables

Broccoli, cauliflower, Brussels sprouts, asparagus, zucchini, peppers and mushrooms roast in about half the time of a full-size oven. Cut them to similar sizes, toss with a little oil and seasoning, and shake halfway.

Frozen foods

Fries, nuggets, fish sticks, spring rolls and onion rings generally go straight in from the freezer; follow the package times, as FSIS advises. The exception is raw stuffed breaded chicken, which FSIS says not to air fry.

Reheating leftovers

The air fryer beats a microwave for anything that should stay crisp: pizza regains its crust, roast potatoes crisp up and fried chicken comes back close to its original texture. Three to five minutes at 350°F is enough for most things; leftovers should reach 165°F.

Baked goods

Muffins, cookies, individual cakes and garlic bread all work in small batches. Cover the tops with foil if they brown before the center sets, keeping the foil clear of the basket holes (can you put foil in an air fryer?).

Is an Air Fryer Worth It?

The fat saving is real; the acrylamide advantage is not. Studies of the food itself generally find less fat after air frying. In one bean-chip study the air-fried chips had much lower fat content than the deep-fried ones, though they were also harder and had a higher level of HMF, a compound formed by heat (Göncü, Food Science & Nutrition, 2025).

Acrylamide is where the usual claim fails. In a 2024 study of potato sticks, the air-fried potatoes had the highest acrylamide of the three methods (12.19 µg/kg, against 8.94 deep-fried and 7.43 oven-fried), though the differences were not statistically significant (Navruz-Varlı and Mortaş, Frontiers in Nutrition). A 2025 study found air-fried potatoes without enzyme pretreatment had the highest acrylamide of the deep, microwave and air methods tested, at 963.83 µg/kg (Esposito et al., Journal of Food Science).

Another 2025 study found acrylamide concentrated at the dry edges of air-fried potato strips, at least five times the level in the core (Li et al., Food Chemistry). That matches the FDA advice: stop at golden. For the longer health discussion see are air fryers healthy?, and for the cooking comparison see air fryer vs deep fryer.

The practical case rests on speed and clean-up. It heats faster than a full-size oven, makes less mess than a frying pan, and is easy to wipe down. For one or two people it is often the appliance that gets used most.

Air Fryer Recipes for Beginners

These six recipes need no equipment beyond the air fryer. Times vary by model, so check the temperature as well as the clock.

Crispy chicken wings

Temp: 400°F (200°C) | Time: 25–28 minutes

Pat 2 lb (about 1 kg) of wings completely dry; most people skip this step and it matters. Toss with 1 tsp baking powder (aluminum-free), 1 tsp garlic powder, 1 tsp smoked paprika, salt and pepper. No oil needed.

Air fry for 25 to 28 minutes, flipping halfway, until the wings reach 165°F. The baking powder raises the pH of the skin, which helps it brown and crackle.

Air fryer fries

Temp: 400°F (200°C) | Time: 22–25 minutes

Cut 2 large russet potatoes into even ½-inch strips. Soak in cold water for 15 to 30 minutes, drain and pat very dry. Toss with 1 tsp neutral oil, salt and pepper.

Air fry for 22 to 25 minutes, shaking every 8 minutes, until golden and crisp. If your air fryer has a preheat function, use it here.

Garlic and herb salmon

Temp: 400°F (200°C) | Time: 10–12 minutes

Place fillets skin-side down in the basket; salmon has enough fat that the basket needs no oil. Mix 1 tbsp softened butter with 1 minced garlic clove, a pinch of dried thyme or dill, lemon zest, salt and pepper, and spread it over the top.

Air fry for 10 to 12 minutes until the thickest part reaches 145°F and flakes. The butter bastes the fish as it melts.

Roasted broccoli

Temp: 400°F (200°C) | Time: 10–12 minutes

Cut a head of broccoli into similar-sized florets. Toss with 1 tsp olive oil, a pinch of garlic powder, chili flakes, salt and pepper. Air fry for 10 to 12 minutes, shaking halfway, until the edges are lightly charred and the stems are tender. Finish with a squeeze of lemon.

Breaded chicken strips

Temp: 400°F (200°C) | Time: 12–14 minutes

Slice 2 chicken breasts into finger-width strips. Set up three bowls: seasoned flour, beaten egg with a splash of milk, and panko mixed with a pinch of paprika and garlic powder. Coat each strip in flour, shake off the excess, dip in egg, then press into the panko.

Spray lightly with oil and air fry for 12 to 14 minutes, flipping halfway, until golden and 165°F inside. Panko matters here; regular breadcrumbs don’t crisp as well.

Sausages

Temp: 360°F (180°C) | Time: 15 minutes

Place sausages in a single layer; they can touch but shouldn’t be piled. Air fry for about 15 minutes, turning once, until fresh pork or beef sausages reach 160°F and poultry sausages 165°F. No oil needed.

They brown evenly on all sides without the constant turning a frying pan needs. Thin chipolatas take 10 to 12 minutes and thick bratwurst 18 to 20, but go by the thermometer.

How This Guide Was Put Together

Handling and temperatures come from the USDA FSIS pages linked above, the starchy-food advice from the FDA, and the fat, acrylamide and crispness findings from the five studies linked in the sections where they appear. The preheat, shaking, overfilling and oil-spray points come from the Ninja AF080 and COSORI Lite manuals. The recipes are standard techniques sized for a typical basket, not lab-tested figures.

One thing I could not establish is a trustworthy percentage for how much less fat an air fryer leaves in food. I could not find an independent study behind the commonly quoted 70 to 80 percent figure, so this guide doesn’t use it.

Frequently Asked Questions

Can you put foil in an air fryer?

Yes, with conditions. Foil is safe as long as it doesn’t cover the basket perforations, which would block airflow, and you should avoid it with acidic foods like tomatoes or citrus, which can react with aluminum. My foil guide has the full rules.

How does an air fryer compare to a deep fryer?

Close but not identical. Air frying leaves less oil in the food, but in one study deep-fried fries were crispier at the same water loss. For everyday fries, chicken and vegetables the result is good and clean-up is easier. See the full comparison.

What size air fryer do I need?

A 2 to 3 quart basket suits one or two people, 4 to 5 quarts suits three or four, and 6 quarts or a dual basket suits larger families. Overfilling is the main problem, so size for your usual batch. See Ninja AF101 vs COSORI Pro II.

Are air fryers actually healthy?

They leave less fat in food than deep frying, which helps if you eat fried food often. They do not reliably cut acrylamide, and oven roasting with little oil can be just as light. Treat one as a low-oil cooking method, not a health shortcut. See the full breakdown.

What should you not put in an air fryer?

Avoid wet batters, which drip through the basket; piles of loose cheese, which melt before they brown; and leafy greens, which blow around and burn. FSIS also says not to air fry raw, stuffed, breaded chicken breast products. Follow the package instructions for those instead. For dishes and tools rather than food, see what can you put in an air fryer.

What internal temperature should air fryer food reach?

Poultry, including ground poultry, needs 165°F. Ground beef, pork and lamb need 160°F. Fish and whole cuts of beef, pork, veal and lamb need 145°F, with a 3-minute rest for the whole cuts. Measure with a food thermometer, because cooking times vary by model.

Looking for specific model recommendations? My air fryers page covers every style from compact basket models to full countertop ovens, with reviews and buying guides for every budget.

Disclosure: I earn a small commission if you buy through links on this page, at no extra cost to you.

For most people the Cosori Gooseneck is the electric kettle to buy if you want no plastic touching the water: TechGearLab detected none in its test, and the listing has 4.6 stars across 19,603 ratings at $69.99. The catch is the shape. All six kettles that test found free of plastic contact were gooseneck kettles, and every pitcher-style kettle it tested had some.

This guide sets out what that lab test found, why “stainless steel” and “BPA-free” on a box do not settle the question, and which kettles are worth buying. Every price and rating below was read from Amazon.com on 13 October 2026.

Quick Comparison

What the Lab Found About Plastic

TechGearLab tested 15 electric kettles and recorded for each one whether the water touches plastic, including steam that condenses on a plastic lid or hinge. Six showed none. Nine did, and that includes both glass kettles and several stainless steel ones.

The best-overall OXO scored highest but still touches plastic, in the tiny nubs on its lid. TechGearLab’s own pitcher-style winners, the Amazon Basics and the Breville IQ, both touch plastic.

Why the Box Does Not Settle It

Everyday Health’s expert advice is to choose a metal or tempered glass kettle and notes that most stainless steel and glass kettles do not contain plastic where they touch water, but to check. TechGearLab’s lab disagrees for glass: both glass kettles it tested had plastic touching the water. Serious Eats also notes the Balmuda MoonKettle has a plastic body.

Wording matters too. The Breville Soft Top Pure’s listing says its materials do not contain BPA and shows dual water windows, which is a claim about BPA, not about plastic. The Aarke’s maker page lists food-grade polypropylene among its materials, while Amazon’s page summary says all-stainless construction eliminates plastic contact, so I left it out.

1. Cosori Gooseneck: Best Overall

4.6 stars | 19,603 ratings | $69.99 | sold by Amazon.com

This is the pick for most people. TechGearLab detected no plastic contact, scored it 72 of 100 and calls it a good kettle for coffee drinkers with a nice handle. The listing says the housing, lid and spout are food-grade stainless steel with no Teflon or chemical linings.

It is better for coffee than tea. TechGearLab found it ran about 4.5 degrees off at its coffee test temperature and said it will burn green tea leaves, and it has no 200°F preset. My best gooseneck kettle guide covers it alongside other pour-over kettles.

Pros:

• TechGearLab found no plastic contact
• Excellent pour feel, tied with the Bodum for the best at TechGearLab
• A 5% one or two star share across 19,603 ratings
• Five presets and a temperature hold

Cons:

• TechGearLab found it about 4.5 degrees off for coffee and poor for green tea
• No 200°F preset, so TechGearLab tested coffee at 195°F
• A small 0.8-liter capacity, per TechGearLab

Check Price on Amazon

2. Bodum Bistro Gooseneck: Cheapest

4.5 stars | 13,241 ratings | $39.97 | sold by Amazon.com

This is the pick if you want the lowest price and only need boiling water. TechGearLab detected no plastic contact and tied it with the Cosori for the best pour feel, but the kettle only boils and shuts off, with no temperature selection or hold. It scored 62 of 100, behind the Cosori’s 72.

Pros:

• TechGearLab found no plastic contact
• The lowest price of the four
• Pour feel tied for the best at TechGearLab
• A 9% one or two star share across 13,241 ratings

Cons:

• It only boils: no temperature control or hold
• TechGearLab clocked 3.8 minutes to boil, slower than the Cosori at 3.6
• A 0.8-liter capacity

Check Price on Amazon

3. Fellow Stagg EKG Pro: Most Precise

4.2 stars | 109 ratings | $179.95 | sold by Fellow

This is the pick for pour-over drinkers who want accuracy and will pay for it. TechGearLab’s test of the Stagg EKG found no plastic contact and the best coffee temperature accuracy of the kettles it measured, within 0.6 degrees, and Serious Eats picked the Pro as its best gooseneck. Everyday Health lists the body and lid as stainless steel with a plastic base.

TechGearLab tested the original EKG, not the Pro, so the plastic result is for the earlier model. It also found a complicated interface and a slow pour, and Serious Eats found the Pro’s lid leaks when pouring even when not full.

Pros:

• TechGearLab found no plastic contact on the EKG
• Coffee temperature within 0.6 degrees, the best TechGearLab measured
• Serious Eats named the Pro its best gooseneck
• A temperature hold of up to an hour, per Serious Eats

Cons:

• Only 109 ratings, with a 15% one or two star share
• TechGearLab tested the original, not the Pro
• A small 0.9-liter capacity and a lid that leaks when pouring, per Serious Eats
• The settings are complicated and the pour is slow, per TechGearLab

Check Price on Amazon

4. Fellow Corvo EKG Pro: Wider Spout

4.5 stars | 53 ratings | $199.95 | sold by Fellow

This is the pick if you want a regular spout rather than a gooseneck. The listing says the body is 304 stainless steel and the silicone parts never touch water, and Wired suggests it for a wider, faster-pouring spout for French press or cooking. The listing also says the handle and lid pull are plastic, and no independent test I read checked this model’s water path.

Serious Eats tested the earlier Corvo and called it the best variable kettle for tea drinkers, with a 60-minute hold. It also found the small capacity, a dribble when filled to the max line, and a lid that scraped the opening.

Pros:

• Listing says silicone parts never touch the water
• Variable temperature and a long hold, per Serious Eats
• Wider spout than a gooseneck, per Wired
• A 9% one or two star share

Cons:

• No independent plastic-contact test of this model
• Only 53 ratings on the listing
• Serious Eats found a small capacity and slower boil for the earlier Corvo
• The priciest of the four

Check Price on Amazon

Left Out

• Breville Soft Top Pure: Serious Eats’ best budget non-variable kettle at $99.95 and 4.6 stars, but the listing promises BPA-free materials and dual water windows, not a plastic-free water path.
• Aarke Kettle: $250 at 4.6 stars across 221 ratings. The maker’s page lists polypropylene among its materials, and Amazon’s page summary claims no plastic contact, so the two disagree.
• Glass kettles (Cosori, Chefman, Capresso, OXO): TechGearLab found plastic touching the water in both glass kettles it tested, and I could not confirm the Capresso or OXO.
• Intasting and Cuisinart Digital Gooseneck: TechGearLab found no plastic contact in either, but both listings showed third-party sellers on 13 October 2026.
• Offacy Gooseneck: TechGearLab’s best bang for the buck with no plastic contact, but I could not find it on Amazon.

Frequently Asked Questions

Are stainless steel electric kettles plastic-free?

Not always. TechGearLab found plastic touching the water in several stainless steel kettles, through lids, hinges, water windows and handle joints. Only six of its 15 kettles showed none. Check where steam condenses, not just the body material, and look for a stated plastic-contact result.

Is a glass electric kettle free of plastic?

No, according to TechGearLab: both glass kettles it tested had plastic touching the water, at the handle joint on one and the lid and spout on the other. Everyday Health’s expert still recommends metal or tempered glass, and says to check the listing.

Why were all the plastic-free kettles gooseneck?

TechGearLab’s six plastic-free kettles were all gooseneck designs, while every pitcher-style kettle it tested had plastic touching the water, at a window, lid, hinge or handle joint. Two gooseneck models also had plastic contact. Choose a gooseneck if plastic matters more than capacity.

Does BPA-free mean a kettle has no plastic?

No. BPA-free plastic is still plastic. The Breville IQ’s strips are BPA-free, and TechGearLab still logged them as plastic contact. A listing that says BPA-free tells you about the chemical, not whether plastic touches the water, so check the lid underside, spout and water window.

How do you descale an electric kettle?

Kettle makers disagree on the acid, the ratio and the soak time, so follow your own model’s manual; how to descale an electric kettle sets out what nine makers’ manuals prescribe.

Do you need a gooseneck kettle?

Only for slow, controlled pours such as pour-over coffee. TechGearLab notes that if you want to boil and pour fast, a gooseneck hinders more than it helps, but its plastic-free results all came from gooseneck models. Its best value for speed was the Amazon Basics.

How These Picks Were Chosen

This is a research-based guide, not a hands-on test: I have not boiled water in these kettles. Each pick rests on its Amazon listing, read on 13 October 2026, its star breakdown, and the TechGearLab, Serious Eats, Wired and Everyday Health tests.

Several things could not be established. TechGearLab’s plastic-contact finding is a single lab’s observation of units it bought, and it tested the original Fellow EKG, not the Pro. I did not read Wirecutter’s kettle guide, which would not load for me, and the Corvo’s claim comes from its listing.

The Verdict

For most people the Cosori Gooseneck is the pick: no plastic contact in the lab and the most ratings. The Bodum Bistro is the cheaper way to get the same result, and the Fellow Stagg EKG Pro suits pour-over drinkers who want precision. The Fellow Corvo EKG Pro is the one to consider if you want a regular spout, with the caveat that it has no independent plastic test.

For more on kettles and brewing, see my best gooseneck kettle guide and the coffee hub.

Disclosure: I earn a small commission if you buy through links on this page, at no extra cost to you.

For most people the Hamilton Beach 37548 is the best rice cooker for brown rice: Serious Eats and Bon Appétit both rank it first for most cooks, and it made brown rice in about an hour in both tests. It costs $66.95 and carries 4.4 stars across 20,958 ratings. If you want a pot with no coating at all, the Aroma Select Stainless at $34.78 has an uncoated stainless steel pot, but I found no independent brown rice test of that model.

Brown rice is where rice cookers disagree most, and the inner pot is the other decision: almost every model has a nonstick coating. This guide sets out what four tests found for brown rice and which pots are ceramic or stainless. Every price and rating below was read from Amazon.com on 13 October 2026.

Quick Comparison

What the Tests Found on Brown Rice

The Hamilton Beach is the only cooker here with good brown rice verdicts from two tests and no bad one, though Food & Wine found it limited beyond white rice. The Zojirushi models make excellent white rice and are slow and soft on brown. The Toshiba is the sharpest split: Good Housekeeping’s best for brown rice, and gummy in Serious Eats’ test of a different model.

The Inner Pot: Coated, Ceramic or Stainless

Bon Appétit says nearly every model it tested had a nonstick coating on its inner pot, and the few that did not were a bit of a nightmare to clean. It also notes that most rice cooker pots are not dishwasher-safe. Food & Wine says rice paddles are usually plastic or wood because the bowls are often nonstick and prone to scratching.

One caution on the Hamilton Beach: the tests describe the cooker, and the PFAS-free ceramic coating is a claim from today’s Amazon listing, so the tests may predate it. Bon Appétit’s stainless pick, the Tatung, had a pot it found much harder to clean than a nonstick one.

1. Hamilton Beach 37548: Best Overall

4.4 stars | 20,958 ratings | $66.95 | sold by Amazon.com

This is the pick for most people. Serious Eats has kept it at the top of its list for years and found it made brown rice near perfectly in under an hour, faster than any other cooker it tested. Bon Appétit calls it the best for most people and found intact, individual brown grains with a satisfying bite, though some tasters would want a little more water for softer rice.

It is not a perfect cooker. Food & Wine called it an excellent budget option that does little beyond plain white rice, Bon Appétit found rice can scorch on the bottom, and Serious Eats’ editor says the hinged lid falls down when lifted.

Pros:

• Best overall at Serious Eats and Bon Appétit
• Brown rice in about an hour at both
• 8% one or two star share across 20,958 ratings
• Listing says the pot has a PFAS-free ceramic nonstick coating

Cons:

• Food & Wine found it does little beyond plain white rice
• Bon Appétit found rice can scorch on the bottom, and the brown rice may be too al dente for some
• Serious Eats notes large batches are prone to drying or browning, and the hinged lid can fall down when lifted
• Coating claim comes from the listing, not the tests

Check Price on Amazon

2. Our Place Compact 6-Cup: Best Ceramic Pot

4.5 stars | 101 ratings | $115.00 | sold by Our Place

This is the pick if you want a ceramic pot and a compact footprint. Food & Wine named it the best rice cooker for brown rice, with fluffy, al dente grains that were not sticky or gummy, and it handled quinoa well. Serious Eats called its rice fluffy and tasty but found its few presets put it behind pricier rivals.

Food & Wine’s complaint is that the measuring cup is not a standard cup and must be used every time. Only 101 ratings are on the listing, and only one test names it for brown rice.

Pros:

• Best for brown rice at Food & Wine
• Ceramic nonstick pot made without PFAS, PTFE or PFOA, per the listing
• Dishwasher-compatible pot, per the listing
• A 6% one or two star share

Cons:

• Only 101 ratings, and one test names it for brown rice
• The special measuring cup must be used each time, per Food & Wine
• Serious Eats found its few presets put it behind pricier models
• The priciest of the four

Check Price on Amazon

3. Aroma Select Stainless 3-Cup: Best Uncoated Pot

4.4 stars | 4,507 ratings | $34.78 | sold by Amazon.com

This is the pick if you want no coating on the cooking surface and the lowest price. The listing says the pot is food-grade 304 stainless steel, coating free and dishwasher-safe, and it makes 6 cups cooked, so it suits one or two people.

I found no independent test of this exact model. Serious Eats tested Aroma’s 8-cup digital cooker and called its rice good but not great, and Food & Wine named that cooker best value, so the brand has some record, but not the uncoated pot. Bon Appétit warns stainless pots are harder to clean than nonstick, though it was testing a different cooker.

Pros:

• Uncoated 304 stainless steel pot, per the listing
• The lowest price of the four, with 4,507 ratings at 4.4 stars
• A 9% one or two star share
• Dishwasher-safe pot, per the listing

Cons:

• No independent brown rice test of this model
• A 6-cup cooked capacity, so not for families
• Stainless pots were harder to clean in Bon Appétit’s stainless test, with a different cooker
• The listing I read was the red variant, and other colors may differ

Check Price on Amazon

4. Instant Pot 20-Cup: Best for Big Batches

4.1 stars | 1,096 ratings | $99.95 | sold by Amazon.com

This is the pick for meal preppers and large households. Good Housekeeping found its brown rice not mushy at all, with a great chewy texture, in 54 minutes for one cup, and Serious Eats named it its best budget grain and rice cooker with the biggest capacity it tested.

The tests do not agree on the brown rice setting. Serious Eats ran it twice and both times the grains came out with frayed ends, while Good Housekeeping praised the same cooker’s texture.

Pros:

• Up to 20 cups cooked, the biggest capacity Serious Eats tested
• Brown rice in 54 minutes, chewy and not mushy, at Good Housekeeping
• Dishwasher-safe pot and lid, per the listing and Good Housekeeping
• Serious Eats found Keep Warm softened rice rather than drying it

Cons:

• Serious Eats found frayed brown rice grains in two tests
• Good Housekeeping says the countdown only shows the last minute
• A 17% one or two star share across 1,096 ratings, the highest of the four
• The nonstick coating is not named in the listing

Check Price on Amazon

Left Out

• Zojirushi Neuro Fuzzy and Induction models: the best white and Japanese rice, with 4.7 stars on Amazon, but three tests call its brown rice soft and the fourth times it at 90 minutes. The Induction NP-HCC10 listing showed a third-party seller on 13 October 2026.
• KitchenAid Grain and Rice Cooker: Serious Eats’ most foolproof cooker with a ceramic pot and a firm setting, at $259.99. Bon Appétit did not think the compact version merited its price.
• GreenPan Advanced 4-cup: Bon Appétit’s ceramic, PFAS-free pick that excelled at brown rice, though some found it too firm. Its Amazon listing had only 19 ratings, so there was too little owner data.
• Toshiba: Good Housekeeping’s best for brown rice, yet Serious Eats found a different Toshiba gummy. I could not tell which unit a buyer would get.
• Tatung stainless steel: Bon Appétit’s all-stainless pick at about $210, with brown rice that was al dente but not as dry as the Hamilton Beach’s. I did not find it on Amazon.
• Cuckoo Micom and Dash Mini: Serious Eats liked both, and the Dash’s brown basmati had very few broken pieces, but I did not check either on Amazon and neither has the owner data of the four picks.

Cooking Brown Rice in a Rice Cooker

Rinse the rice first: Serious Eats rinsed two cups of brown basmati until the water ran clear and used four cups of water. Follow the manual’s markings, since Good Housekeeping notes the Instant Pot’s manual recommends a liquid measuring cup for brown rice. Bon Appétit suggests adding a bit more water than recommended if you like brown rice softer.

Use the paddle that came with the cooker, because Food & Wine says nonstick bowls scratch and plastic or wood paddles are the usual choice. If you are choosing between coatings, my ceramic vs nonstick cookware guide compares ceramic and PTFE pans and my best non-stick pan without Teflon covers pans without Teflon.

Frequently Asked Questions

Why does brown rice take so long in a rice cooker?

Brown rice keeps its bran and germ, which take much longer to break down, according to Food & Wine. The tests saw about an hour in the Hamilton Beach, 54 minutes in the Instant Pot 20-cup and 90 to 110 minutes in Zojirushi models.

Can any rice cooker make brown rice?

Most have a brown or whole grain setting, but results vary widely. Serious Eats found brown rice often came out split or gummy, and called mushy brown rice a common theme. A cooker that tested well on brown rice, like the Hamilton Beach, is the safer choice.

Which rice cookers have PFAS-free pots?

Bon Appétit says nearly every model it tested had a nonstick pot. PFAS-free options include ceramic-coated pots, such as the Our Place and GreenPan Advanced, and uncoated stainless ones, such as the Tatung and Aroma’s Select Stainless. Check the current listing for the coating.

How much water should you use for brown rice?

Follow the maker’s markings first. Serious Eats used two cups of brown basmati to four cups of water, and Bon Appétit suggests a little extra water for softer rice. Good Housekeeping notes the Instant Pot manual recommends a liquid measuring cup for brown rice, not the pot’s lines.

Is a stainless steel rice cooker pot harder to clean?

Yes, according to Bon Appétit: the Tatung’s stainless pot was much harder to clean than a nonstick pot and needed soaking and scrubbing. Aroma’s listing says its stainless pot is dishwasher-safe, though I found no independent test that covers that model.

Do you need to rinse brown rice before cooking?

Serious Eats rinsed its brown basmati about seven times, until the water ran clear, before each test, so its results already include rinsing. The Hamilton Beach’s listing calls its included steam basket a rice rinser, so that cooker comes ready for the step.

How These Picks Were Chosen

This is a research-based guide, not a hands-on test: I have not cooked in these machines. Each pick rests on its Amazon listing, read on 13 October 2026, its star breakdown, and the Serious Eats, Food & Wine, Good Housekeeping and Bon Appétit tests.

Several things could not be established. The four tests used different rice, batch sizes and models, and Good Housekeeping’s test dates from 2023. I did not read Wirecutter’s rice cooker guide, which would not load for me, and the Aroma uncoated pot and the PFAS-free coating on the Hamilton Beach come from listings, not tests.

The Verdict

For most people the Hamilton Beach 37548 is the pick: first at two tests and about an hour for brown rice. The Our Place suits you if you want a ceramic pot, and the Aroma Select Stainless is the cheapest way to get an uncoated pot. The Instant Pot 20-cup is the pick for big batches.

For a rice cooker that also boils eggs, see my egg cooker comparison.