Why is the nonstick coating on my air fryer basket peeling?

What you are seeing is pretty common. Most air fryer baskets use a thin PTFE or ceramic-style coating over aluminum, and the hottest, most stressed area is the lip where the basket slides in and out. Heat cycling, steam, and tiny rubs against the frame slowly lift the edge and once it lifts, flakes spread. You already avoid the big culprits like metal tools, dishwasher, and propellant sprays. The flakes themselves are usually inert and not dangerous in tiny amounts, but once the base metal peeks through it can corrode and the surface will degrade faster. If you are within a year, reach out to the maker since many baskets are covered and they will often send a replacement.

To slow it down, skip long soaks, keep temps under 400 when possible, do not preheat empty, dry immediately, and wipe a drop of high-smoke-point oil on the clean, warm surface to re-season a little. If warranty is a dead end and you want a cheap fix, drop a secondary basket or liner inside so food no longer touches the peeling surface. GXF works as a nested insert in many mid-size units, is 7.5 by 3.7 inches, and creates a fresh nonstick surface without replacing the whole machine. You lose a bit of capacity, but it stops the flaking from spreading and buys you a lot more safe, hassle-free use for under thirty dollars.

Annoying. The lip is where coatings start to go because that is where you grip, where it rubs, and where steam condenses. Even a soft sponge can snag a lifted edge and make it worse without you noticing.

Try changing the cleaning routine. Rinse while warm, use a soft cloth instead of a sponge, skip citrus based soaps and skip any scrub powders. Do not leave it wet on the rack. Dry it with a towel then a minute of residual heat in the machine. A tiny wipe of oil on the dry surface helps release next time and reduces scrubbing. Inside the basket set a small rack or liner so you are no longer scraping the wall when you shake food.

I had the same thing on a mid size unit. The coating started to bubble at the rim and then flake and i emailed support with photos and a serial number and they sent a replacement basket with no hassle so it is worth a quick try if you are within a year.

While I waited I cooked everything in an oven safe pan or loaf tin placed in the basket so nothing touched the peeling surface. Works great. Also check how the drawer slides line up. If the basket lip grazes the housing every time you push it in you can sometimes reseat the drawer or slightly nudge the rails so it stops rubbing and that alone slows the damage.

This is thermal expansion where the metal moves more than the coating so the lip and corners let go, made worse by steam and rubbing. Clean and dry quickly without long soaks or harsh cleaners, dry it warm and wipe a thin oil film, then seek a replacement or use a liner or small rack to take the wear.

I do repairs for small appliances and I see this a lot around month six to twelve. The good news is your habits are solid which yeah the bad news is once an edge lifts it rarely stops by itself.

Cheapest fix that has helped my customers is to stop direct contact. Use the crisper plate if you have one for everything and put a perforated parchment or silicone liner on top of that. You can fold a strip of parchment over the rim during cooks when you shake food to keep the rim from getting scuffed. If the maker sells individual baskets or trays they are often reasonably priced so it is worth a quick ask. In the meantime keep cooks under 400 and don't soak. It buys time.

From a food safety angle the flakes themselves are not a big hazard. They are inert and most pass through. real concern is that once the base metal is exposed it oxidizes and sticks worse which means more scraping and faster failure.

Do not pick at the edges. If you notice a loose flap you can gently remove what is already detached so it does not end up in dinner, but avoid digging. Let the basket cool before washing to reduce thermal shock. Keep temps moderate for most cooks and avoid long dehydrate or reheat cycles that bake the empty coating. Use parchment with holes or a reusable liner to separate food from the worn area and you will extend its life a lot for very little money.

I would not try to repaint it — High heat paints and makeshift coatings are not designed for food contact and usually fail fast. Instead protect what is left. A reusable perforated mat or parchment trimmed to fit keeps food off the surface and costs very little. A small wire trivet or rack inside also works and still lets air circulate.

One more thing to check is the crisper plate or insert. Some have rough edges or proud tabs that can scuff the sides. If you find a burr on the metal part you can smooth that on the part itself with very fine sandpaper so it stops scraping the coated walls. Cool the basket before washing, avoid soaking, dry with heat, and you will slow the march of flakes.

Edge flaking is common because the thin coating takes heat, steam, and friction at the rim and once it lifts it spreads.

Skip soaking and empty preheats, wash warm and dry fast, wipe a hint of oil, run cooler when you can, and use a liner or small tray or ask for a warranty replacement.

can also reduce the wear by changing how you cook a bit. Toss food with a little oil in a bowl before it goes in rather than spraying the basket. Sugary glazes at high heat can caramelize and glue to the coating which then takes more scrubbing to remove, so save those for lower temps or add in the last minutes.

Skip preheat unless a recipe truly needs it. Shake food by lifting an inner rack or liner instead of scraping the walls with utensils. When the cycle ends open the drawer for a minute to vent steam before washing. Small changes but together they make a difference.