Can I use a metal scrubber on a nonstick air fryer basket?

No. Metal scrubbers and steel wool will scratch the nonstick coating, which can flake into food and reduce the basket's lifespan. Use a non-scratch sponge, a soft-bristled brush, or baking soda as a gentle abrasive instead.

How often should I deep clean my air fryer?

If you use the air fryer daily, a deep clean every three to four weeks is reasonable. Heavy users who cook fatty foods like bacon or chicken thighs may need one every two weeks. The sign is a visible brown film that doesn't wipe away with a damp cloth.

Why does my air fryer smoke even after I clean it?

Smoke after cleaning usually means residue remains on the heating element or in the cavity. Run a burn-in cycle at 400°F for 5 minutes to burn off leftover soap or oil. If smoke continues, inspect the element for a baked-on film and wipe it again with a damp cloth.

Is it safe to put the basket in the dishwasher?

Many baskets and crisper plates are dishwasher-safe, but check the manual first. Dishwasher detergent can dull nonstick coatings over time, and the high heat may warp thin trays. Hand washing with hot soapy water is gentler and often more effective for baked-on grease.

How to Deep Clean an Air Fryer: A Step-by-Step Grease Removal Walkthrough

Start With the Right Assessment: Why a Deep Clean Differs From a Quick Wipe

A quick wipe-down after each use handles crumbs and light splatter. A deep clean is for the moment when you open the basket and see a brown, tacky film that doesn't budge with a damp cloth. That film is polymerized oil — the same process that seasons cast iron — and it requires a different approach than daily maintenance.

Before you begin, check your air fryer's manual for any manufacturer warnings about dishwasher-safe parts or nonstick coatings. Most baskets and crisper plates are dishwasher-safe, but the heating element and the interior cavity behind it are not. The method below assumes a standard basket-style air fryer with a removable tray and a nonstick coating.

For this walkthrough, imagine a 5-quart air fryer used twice a day for three weeks without a thorough cleaning. The basket has a visible ring of baked-on oil, the crisper plate has stuck residue in its corners, and the top interior shows a light brown haze. This is a realistic deep-clean scenario, and the steps here are ordered to match how grease behaves at each stage.

Unplug the air fryer and let every part cool completely before handling.
Remove the basket, crisper plate, and any drip tray; set them aside for the soak step.
Have on hand: warm water, liquid dish soap, white vinegar, baking soda, a soft sponge, a non-scratch brush, and microfiber cloths.

The Soak That Breaks Down Polymerized Oil Without Scrubbing

The single most effective step for baked-on grease is a long, hot soak. Polymerized oil is hard because it has cross-linked into a plastic-like film. Warm water and dish soap soften that film over time, but the water must be hot — around 120°F to 140°F — and the soak must last at least 20 minutes, longer for heavy buildup.

Fill your sink or a large basin with the hottest tap water you can comfortably handle. Add a generous squirt of liquid dish soap — about a tablespoon per gallon of water. Submerge the basket, crisper plate, and drip tray fully. If the basket is too large for your sink, fill it directly with hot soapy water and let it sit on a towel on the counter.

For the crisper plate, make sure the water covers the corners where residue collects. After 20 minutes, test a corner with a soft sponge. If the film still feels hard, drain and refill with fresh hot soapy water and soak for another 20 minutes. Do not rush this stage; the soak does most of the work, and scrubbing against a dry film only risks scratching the coating.

Air fryer basket and crisper plate submerged in soapy water in a kitchen sink

Scrubbing Order: Basket, Crisper Plate, Then the Accessories

After the soak, work through the parts in a logical order. Start with the crisper plate, which usually has the heaviest buildup in its corners and slots. Use a soft-bristled brush — a dish brush or a dedicated nylon brush — to work into the slots. A non-scratch sponge handles the flat surfaces. Rinse each part under warm running water as you finish it.

Next, the basket. The side walls and the rim often collect grease that the soak softens but doesn't remove. Use the soft sponge in a circular motion. If you encounter a spot that still resists, apply a small amount of baking soda — about a teaspoon — directly to the damp sponge and scrub gently. Baking soda is mildly abrasive and won't damage nonstick coatings, but avoid pressing hard.

Finally, clean the drip tray and any other removable parts, such as a rotisserie basket or skewers. These pieces often have narrow gaps. A cotton swab or a pipe cleaner reaches into slots that a sponge cannot. Rinse everything thoroughly, because residual soap will burn off and produce a chemical smell the next time you cook.

Part	Heaviest Grease Location	Best Tool
Crisper plate	Corners and slots	Soft-bristled brush
Basket	Side walls and rim	Non-scratch sponge
Drip tray	Edges and corners	Sponge plus cotton swab
Rotisserie parts	Inside narrow tubes	Pipe cleaner

The Interior Cavity and Heating Element: Where Grease Hides From View

The area above the basket, where the heating element and fan sit, collects a fine mist of grease vapor during cooking. Over time, this forms a brown haze that can smoke and smell during preheating. You cannot submerge this part. Instead, use a two-step wipe-down with items you already have.

First, dip a microfiber cloth in hot soapy water and wring it out until it is damp, not dripping. Wipe the interior walls and the visible parts of the heating element. Do not spray water directly into the cavity — the goal is to wipe, not rinse. For the heating element itself, use a damp cloth held with tongs if it is difficult to reach, and wipe gently to avoid bending the element.

For stubborn baked-on spots inside the cavity, make a thin paste of baking soda and water — just enough to form a spreadable consistency. Apply it to the spots with a soft cloth, let it sit for 10 minutes, then wipe away with a damp cloth. Follow with a dry cloth to remove any residue. Never use metal tools or abrasive pads on the heating element, as they can damage the coating and create hot spots.

Close view of the interior cavity and exposed heating element of an air fryer

Drying, Reassembly, and a Burn-In Cycle to Finish

After cleaning, every part must be completely dry before reassembly. Water trapped in the basket's base or under the crisper plate can cause the coating to degrade over time, and any moisture left in the cavity will steam and sizzle during the next use. Set all parts on a drying rack for at least 30 minutes, or dry them thoroughly with a clean towel.

Once dry, reassemble the air fryer. Before cooking food, run a short burn-in cycle: set the temperature to 400°F and run it empty for 5 minutes. This burns off any remaining soap residue, baking soda dust, or moisture and confirms the unit is fully functional. You may notice a faint warm smell during this cycle; that is normal and should dissipate.

After the burn-in, wipe the interior once more with a dry cloth to catch any residue the heat released. Your air fryer is now ready for use. To make the next deep clean easier, wipe the interior cavity with a dry cloth after each use — this prevents the vapor haze from building up in the first place, and keeps the heavy soak-and-scrub routine to every three to four weeks.