Air fryer liners: lazy lifesaver or hidden fire hazard?

I read a post last night from a guy who said his liner caught smoke after 10 minutes at 400 degrees. He blamed the paper brand. But my sister uses cheap ones every single day in her Denver kitchen and never had an issue. So is it the liner or the way people pile food on top? I think liners keep cleanup easy but block airflow, which ruins crispiness. Anyone else see a difference in texture or had a liner actually burn on them?

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martinez.kim3d agoMost Upvoted

Funny how this mirrors the whole “use the tool right or blame the tool” thing in life. People slam the liners, but it’s usually the same folks who cram the basket full and skip preheating. Texture wise, yeah, liners kill the crunch, so I just use them for messy stuff like wings and deal with a little less crisp. That smoke issue sounds more like cheap paper touching the heating coil or someone not trimming the edges, not a universal hazard. Bottom line, everything in cooking comes down to matching the right hack to the right job, and a liner is not a fix-all. So, anyone ever actually had a liner catch fire, or is that just internet drama?