so you sauteed the pumpkin can contents? after freezing them—so presumably with a bit less water to start?

sounds like a nice meal! @yakkystuff, if buying an air fryer, my own take knowing what I know would be:
— look for an elusive option that hits above 400F as the max temp.
— being able to see without interrupting the cooking process (they pause when you pull out the "basket") is very desirable.
— the idea of separate sections SOUNDS good; but more often than not i've just wanted a larger single surface.

So to me, if I were buying one, I would be looking for something that looks closer to one of the toaster ovens as opposed to the ones that look like fryer baskets.

In general I've used it, more so than say the creamie machine, but WAY WAY less so than the microwave or the water boiler or the coffee maker ;-)

Other people might have different opinions.

Issue #1: either of the two baskets is opened… heating and fan stop for BOTH.

Issue #2: top temperature appear to ME to be less hot / less effective than I would expect from 400F in terms of "crisping" / "broiling"

Issue #3: So how do you load a basket?

You have to get it out. And place things inside. Let's NOT ding the basket for not being 100% flat when placed on a table. Still it takes time to place things inside it!

Or you have to place the food on a parchment paper that you've pre-measured and transport it into the basket.

Faster load. Easier to clean up. But it cuts down on the air circulation which creates the convection effect.

Now you want to place extra racks (which you probably can get for this design because there is a lot of space that is essentially unused in these deep baskets).

But this means you will be juggling two levels of stuff you're carefully placing into your basket while no heat is blasting into your setup and your mini oven remains open and losing any and all heat it had accumulated.

And then you repeat all this for a second basket… so what was the point again of all of that pre-heating you were waiting for?

so….. basically the "fastest" way would be to quickly dump a bag of whatevs into the basket and then shake the whole thing to move things around… emulating a "deep fryer" basket that you're shaking as it cooks…. albeit with a lower temperature… and still a pause or interruption to the heat every time you do your shaking, or checking

Personal opinion (and totally looking forward to others interjecting their own viewpoints): but something closer to a standard convection oven with even, possibly, a broil function on top, will achieve way better results.

And sure… separate baskets are a great concept to cook different things I guess… but in the end, more often than not, I am cooking many of ONE thing, or I'm cooking things that can commingle as far as I am concerned and the separation doesn't really help me much at all.

Mfpeeee. Like I give up!! Third attempt at a post! The @ thing not working.... the post disappearing!

All I was really wondering about is what kind and model of air fryer (and what are some common items cooked) for the people who are more happy with theirs than I am!

Yooky I tried the pre-cut to size parchment paper (because easier than looking for the correct sized silicone mats) and it definitely resulted in faster cleanup. However it cuts down on the air circulation which would normally be part of the air frying 🤷‍♂️ as it prevents air movement from underneath 🧐

I don't have a problem with getting things done faster! I 100% vote for that 😜 my problem has been that I haven't seen the seer that I would be looking for---short of cheating and just spraying with oil!

And while I have all these paragons of kitchening ready to advise... For stove top use: do you mostly use t-fal type frying pans? Cast iron? Carbon steel? Stainless steel? Combos? 🧐🧐🧐