Kaldera Glass
No black bits in the chips, ever. The bowl is glass and the racks are steel, so there is no coating to peel off into your dinner and no plates to replace. You watch the chips crisp through the side, you set the temperature yourself, up to a full 200°C, and the bowl and every steel part go in the dishwasher.
Found black bits in the potato waffles and that was it for the Ninja. Chips at 200 for 15 minutes and the kids ate them straight off the rack.Rachel T. · Nottingham
Third air fryer in four years, plates that lost their coating by month ten, a drawer you are not allowed to scrub, and that thought at the table: have we been eating this? Here is what changes from the first dinner.
Drag the handle. Left is a coated drawer after a year. Right is the Kaldera Glass bowl making the same chips.
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A 6-litre bowl of heat-proof glass, the same kind as a good glass oven dish, made to take 200°C every night. You see the chips brown, the wings go golden and the chicken skin blister without opening anything.
Six litres is a family batch: a 1.8 kg chicken, 700 g of wings, chips for four.
Every part that touches your food is bare stainless steel or glass: the mesh basket, the round rotisserie basket, the skewers. No non-stick, no ceramic, no "PFOA-free" sticker. There is nothing on the surface to come off.
The plastic on this fryer is the lid housing and the handles. It sits above and outside the food, never in it.
The lid carries a 1600 W heating element and a fan that pushes hot air round the whole bowl. It gets hot fast and runs hot, so chips crisp instead of going soft and chicken skin blisters instead of sweating.
A full 200°C on the panel, where the best-selling glass fryer in the UK stops at 185. No preheating. Set it, load it, go.
Drop a 1.8 kg chicken in the steel rotisserie basket, click it into place, and it turns slowly under the heat until the skin is crisp on every side. The same basket tumbles wings and chips so every piece gets the heat.
The motor runs off the mains, not four AAA batteries that die on a Sunday afternoon.
A touch panel on the lid with a temperature you set anywhere from 40 to 200°C and a timer up to 60 minutes. Dry apple slices at 60, an hour at a time. Roast at 180. Blast wings at 200. It does what you tell it, not what a button labelled "chicken" thinks you want.
Lift the lid to give the chips a shake and it carries on where it left off. Overheat protection and a locking bowl mean it will not run unless everything is in place.
The lid lifts straight off, so the glass bowl becomes the serving dish. Roast veg, potatoes, wings: from the worktop to the middle of the table in one move. When dinner is done, the bowl and every steel part go in the dishwasher.
A cooling fan inside the lid keeps the outside cool enough to lift by its edges. The heat mat and glove are in the box for the bowl itself, which gets hot the way a roasting tin gets hot.
An air fryer is a heater, a fan and a container. Most brands put the money into the coating inside the container. This one puts it into a hotter element, and a bowl and racks that never wear out.
A 1600 W heating element in the lid gets hot fast and runs hotter than the thin tube heaters in most drawer fryers. That is what crisps the outside of a chip before the inside goes soft.
A fan behind the element drives hot air down the walls of the glass bowl, under the raised steel basket and back up. Food sits in moving heat on every side, so the bottoms brown too. The rotisserie basket adds the tumble.
Heat-proof glass and stainless steel do not flake, chip or peel. The basket looks the same in year two as it did in the box. You clean it with whatever you want.
Covered for two years, with 60 days of dinners to try it.
The first month, in a normal family kitchen.
Chips at 200 for 15 minutes. You stand there and watch them brown through the glass. Nobody opens a drawer.
Wings, sticky sauce. Metal tongs, a scourer, as hard as you like. Then the dishwasher.
A 1.8 kg bird in the rotisserie basket, about 50 minutes, crisp skin on every side. The bowl goes to the table with the roasties.
Most dinners happen in the glass, for a fraction of what heating the oven costs. The steel looks like it did on day one, because it is steel.
A fair worry. Some glass fryers are exactly that: capped at 185, pale chips, twenty minutes instead of fifteen. Three reasons this one is not.
A 1600 W heating element and a full 200°C, not 185. It gets there fast and holds it, which is what crisping needs.
The steel mesh basket sits up off the glass so hot air passes under the food, not just over it. Chips brown on the bottom too, without a shake.
For wings and chips, the rotisserie basket turns the food through the hot air. No pulling the drawer out halfway.
Twenty years testing what comes off cookware coatings.
Every non-stick coating is a film a few microns thick, and every one of them wears. The only questions are how fast, and where the material goes. The answer to the second one is your dinner. I do not argue about which coating is safest. I take the coating out of the equation. Glass and stainless steel are what we use in the lab because they do not give anything up. This is the fryer I bought for my own family.
Here is what you get that the glass fryers on the high street leave out.
| Kaldera Glass | Ninja Crispi, Salter Crisp & Go and similar (£75 to £250) | |
|---|---|---|
| Temperature | Any setting, 40 to 200°C | Presets, and the Crispi stops at 185°C |
| What your food sits on | Bare stainless steel | A coated plate or tray |
| Rotisserie | Runs off the mains | None |
| A whole 1.8 kg chicken | Fits, and turns | Batches on most |
| Plates to buy again | None, ever | Coated plates that wear out |
| Lift the lid to check | Carries on where it left off | Some restart the timer |
| Money-back window | 60 days, full refund | 30 days |
Same goal: crispy dinners with nothing in them that should not be there. Three very different price tags.
The third one in four years. Each one starts perfect, starts shedding by month ten, packs up somewhere around eighteen months and gets replaced at 50% off. And you are picking black bits out of the chips in between.
Presets only and capped at 185°C on the best-selling one, a coated crisper plate inside the glass, and no rotisserie.
Glass and stainless steel with nothing coated, 1600 W and a full 200°C, a mains rotisserie, any temperature you want, a 2-year guarantee and 60 days at home to be sure. Delivered free and fast from our UK warehouse.
than the drawer it replaced.
and scrub the steel without a second thought.
and most came from a drawer fryer that peeled.
From 1,738 verified Kaldera Glass reviews.
Found black bits in the potato waffles and that was it for the Ninja. This one is steel and glass and I went at the basket with a scourer the first night out of habit, then remembered I was allowed. Lead is on the short side so it lives by the socket. Chips at 200 for 15 minutes and the kids ate them straight off the rack.
Did wings for eight of us in two batches and could actually see when the second lot was done instead of guessing. Noisier than I expected the first time, then you stop noticing. Bowl's heavy when it's full, the glove earns its keep.
1.8 kg bird on the rotisserie, 50 minutes, skin was crackly all over and the wife said it beat the supermarket one. Chips take a couple of minutes longer than my old Ninja did. It sits tall so it lives on the open worktop, not under the cupboards. That cost it a star.
Read every label for months and wanted no coating anywhere and a temperature I could set low for her sweet potato. This was the only one under two hundred quid that did both. Came in a plain black box, no plastic smell on the first run. Bowl goes in the dishwasher and I stopped thinking about it.
Salmon and broccoli three nights a week, sticky wings on a Friday. Bowl and basket in the dishwasher every single night for two months and the steel looks brand new. My old drawer was scratched through to the metal by week six. First run smelt like a new toaster for ten minutes, then nothing.
It's just me now and heating the big oven for one bit of fish felt daft. Does my fish, my potatoes, and apple crisps for the grandchildren at a low heat. They pull up a chair to watch it. The big oven hasn't been on since Easter.
Unbox it, run it empty once, then make chips.
Bowl, basket, rotisserie basket and skewers through the dishwasher or the sink. That is all the prep there is.
Ten minutes at 200°C with nothing in it, window open, to burn off the new-heater smell. Every new heater does this once. Then never again.
Basket in, chips in, 200°C, 15 minutes. Stand there and watch them through the glass. You will.
The rotisserie basket and skewers come in the box, not sold separately. Keep the box for 60 days in case you want to send it back.
For people who are done buying replacement plates and done wondering what is in the chips.
If the first list sounds like your kitchen, this is the fryer. And you have 60 days to be sure.
Get Kaldera Glass| Type | Glass-bowl air fryer. The lid with the heater lifts off the bowl |
|---|---|
| Capacity | 6 litres, square heat-proof glass bowl, dishwasher-safe, locking side handles |
| What touches your food | Glass bowl, 304 stainless steel mesh basket, rotisserie basket and skewers. No coating on any of them |
| Heating | 1600 W carbon heating element, fan-driven hot air round the whole bowl |
| Temperature | 40 to 200°C, set manually |
| Timer | 1 to 60 minutes |
| Functions | Air fry, roast, bake, dry, rotisserie |
| Rotisserie | Driven from the lid, runs off the mains. No batteries |
| Safety | Overheat protection, internal cooling fan, locking handles, heat mat and glove included |
| Controls | Touch panel with digital display on the lid |
| Power | 230 V, UK three-pin plug fitted |
| In the box | Lid, glass bowl, mesh basket, rotisserie basket, skewer set, lifting tool, mat, glove, quick-start card, manual |
| Guarantee | 2-year Kaldera guarantee, 60-day money-back guarantee |
Make Kaldera Glass your only air fryer for two months. Chips, wings, a whole chicken on the rotisserie. Scrub it, put it through the dishwasher. If it does not crisp like your old drawer, or anything inside it ever flakes, send it back and you get every penny back. And when it is still crisping in year two, it is still covered.
Stop buying plates, stop wondering about the black bits, stop pulling the drawer out to check. Kaldera Glass cooks in glass and steel, crisps like it means it, and is covered for two years. It is delivered free and fast from our UK warehouse.
