Shanghai consumer watchdog tested 25 cooking paper products, all passed safety checks—but experts warn against two common mistakes.
Rumors about air fryer paper releasing cancer-causing toxins during heating have been circulating online, worrying health-conscious home cooks. But a new official investigation in China shows that the fear may be largely unfounded—provided consumers use the product correctly.
The Shanghai Consumers’ Protection Committee (SCPC) recently conducted comprehensive laboratory tests on 25 popular cooking paper products sold in the market. The selection included 7 air fryer paper liners, 6 steamer mats, 6 oil-absorbent sheets, and 6 coffee filters, covering typical household usage, according to CCTV News.
All samples passed safety checks
The test results brought welcome relief: all 25 samples met national safety standards. None of the products tested positive for formaldehyde, fluorescent brighteners, mineral oil migration, acrylamide, 3-MCPD, or 1,3-DCP—substances often cited in online health warnings. A few samples did contain trace amounts of lead or mold, but the levels remained well within permitted limits for heavy metals, microbial content, and total non-volatile residue migration.
So why did the “toxic paper” rumor spread? The answer lies in the material and, more importantly, in how the paper is used.
Understanding air fryer paper: food-grade silicone oil paper
Most air fryer liners are made from food-grade silicone oil paper—a base paper coated with a high-temperature-resistant silicone layer that provides non-stick, waterproof, and grease-resistant properties. When produced by reputable manufacturers, these papers are stable at normal cooking temperatures, typically up to 220°C, and do not release harmful chemicals.
The danger arises in two specific scenarios:
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Buying low-quality or non-food-grade products — Cheap, unbranded liners may be coated with industrial silicone oil or contain optical brighteners. When heated, these improper materials can indeed release harmful substances that contaminate food.
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Exceeding temperature limits or cooking times — Every liner has a heat ceiling. If the air fryer exceeds the paper’s maximum tolerance (usually around 220°C) or the cooking time is too long, the paper can scorch, turn black, and decompose into volatile compounds. Experts recommend avoiding continuous use above 230°C for more than 20 minutes.
Four practical safety tips for air fryer paper
To enjoy the convenience of air fryer liners without risk, follow these expert-endorsed guidelines:
- Check for food-grade certification — Always choose products with clear labels stating “Food Grade,” “high-temperature resistant,” and a maximum heat rating (e.g., 220°C). Steer clear of suspiciously cheap, unbranded goods.
- Ensure the food weighs down the paper — Place sufficient ingredients (e.g., meat cuts, a full basket of fries) on top of the liner. Lightweight items like a few vegetable leaves or shrimp crackers may allow the paper to fly up and touch the heating element, creating a fire hazard.
- Never preheat with an empty liner — Avoid placing a bare sheet of paper inside the air fryer during the preheating phase. Add the paper only after preheating, at the same time as your food.
- Control temperature and time — Set your air fryer to 200°C or below whenever possible, and limit single batches to under 20 minutes. For high-heat, longer cooking, switch to a reusable silicone basket or clean the fryer tray directly.
These findings are good news for the millions of households that rely on air fryers for quick, convenient meals. Armed with the right knowledge and a little caution, home cooks can continue using liner paper safely—no need to toss it just yet.
If you have additional questions about kitchen paper safety, consult food safety resources or the official SCPC releases for further guidance.