Plain-English definitions for certifications, chemicals, health conditions, and label claims - so you can shop with confidence, not confusion.
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133 terms
The most common stainless steel alloy used in kitchen equipment, containing 18% chromium and 8% nickel (hence '18/8'). It is an actual material specification (ASTM A240/A276), not a marketing claim. 304 is the established standard for food-contact surfaces in commercial and consumer kitchen products, certified under NSF/ANSI 51 for food equipment materials.
A higher-grade austenitic stainless steel alloy containing 16% chromium, 10% nickel, and 2% molybdenum. The molybdenum provides superior resistance to chloride and salt corrosion, earning it the 'marine grade' designation. Used in surgical implants (316L variant), chemical processing, and premium kitchen products. More expensive than 304 but offers genuine advantages for acidic food contact, water filtration, and families with nickel sensitivity.
Acrolein is a highly reactive aldehyde (CH2=CHCHO) that forms when cooking oils are heated past their smoke point, especially during high-heat cooking in air fryers and deep fryers. It is a potent respiratory irritant with emerging links to cardiovascular disease and lung damage -- and it can accumulate to concerning levels in poorly ventilated kitchens.
A naturally occurring chemical that forms when starchy foods are cooked at high temperatures (above 120 degrees C / 248 degrees F) through the Maillard browning reaction. It appears in air-fried, baked, roasted, and fried foods - most heavily in potatoes and grains. Classified by IARC as a probable human carcinogen (Group 2A), it is manageable with simple cooking adjustments.
Acrylamide is a chemical that forms naturally when starchy foods are cooked at high temperatures. Classified as a Group 2A probable human carcinogen by IARC, it has been linked to kidney, endometrial, and ovarian cancers in epidemiological studies. Air fryers can produce comparable or even higher acrylamide levels than deep frying depending on temperature and cook time.
Harmful compounds that form naturally when proteins or fats react with sugars during high-heat cooking. Air frying, grilling, and roasting at elevated temperatures produce the highest levels. Linked to inflammation, diabetes, and cardiovascular disease. Manageable through cooking technique adjustments.
The migration of aluminum from cookware and air fryer baskets into food, especially when cooking acidic foods like tomatoes, citrus, or vinegar. Most dietary aluminum comes from food and water, not cookware. The WHO sets a tolerable weekly intake of 2mg/kg body weight. Risk increases when nonstick coatings are scratched or degraded, exposing the aluminum base.
Cooking fumes are a documented asthma trigger and, with long-term gas stove exposure, a contributor to new-onset asthma -- especially in children. The primary culprits are PM2.5, nitrogen dioxide (NO2), acrolein, and formaldehyde, all of which accumulate rapidly in unventilated kitchens and can irritate or sensitize airways with repeated exposure.
ASTM International's Committee F15 on Consumer Products develops voluntary consensus safety standards for household products including cooking equipment and kitchen appliances. These standards are frequently adopted or referenced by the CPSC as the basis for mandatory safety rules.
An automatic power-off feature that turns an air fryer off when the cooking timer expires or when the unit overheats. Timer-based shutoff is standard on all air fryers, while thermal protection shutoff is a separate safety mechanism required by UL 1026 that activates if the unit reaches dangerously high temperatures.
The most common air fryer design featuring a pull-out drawer with a removable perforated basket. Compact footprint, enclosed cooking chamber, and simpler cleaning make it the most popular format for families. Typical capacity ranges from 3 to 8 quarts with a single cooking zone.
A synthetic estrogen-mimicking chemical used since the 1950s to harden polycarbonate plastics and line metal food and beverage cans. BPA leaches into food and drinks, disrupts hormone signaling even at low doses, and is linked to reproductive harm, childhood obesity, cardiovascular disease, and neurodevelopmental delays. It is now banned from baby bottles and sippy cups in the US, Canada, and the EU -- but it persists in canned food linings, thermal receipts, water bottles, and food storage containers worldwide.
Third-party programs that verify products meet defined safety or quality standards.
Popular: CE Marking, Child Lock Certification, CSA Certified (CSA Group)
Chemicals, materials, and compounds found in household and consumer products.
Popular: PFAS (Per- and Polyfluoroalkyl Substances)
Health conditions connected to product and chemical exposures, and how to reduce risk.
Popular: Acrylamide Cancer Risk, Asthma from Cooking Fumes, Burn Injuries from Air Fryers
Regulatory limits, government agencies, and testing standards that govern product safety.
Popular: ASTM F15 Committee (Consumer Product Safety Standards), California AB 1200 (Safer Cookware Act), California Proposition 65 (Prop 65)
Marketing claims and label terms decoded — what they mean, and what they don't.
Popular: 304 Stainless Steel (18/8), 316 Stainless Steel (Marine Grade), BPA-Free Label Claim
How products work, key materials, and construction methods that affect safety and performance.
Popular: Auto-Shutoff Timer, Basket-Style Air Fryer, Ceramic Nonstick Coating Technology
How to use products safely and effectively - techniques, maintenance, and best practices.
Measurable product attributes, sizing guides, and performance metrics that matter for families.
I read the studies so you don't have to. Every definition links back to peer-reviewed research, EPA/FDA publications, or official certification documentation.
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Peer-reviewed research, government publications, or official certification documentation.
For buying decisions, not chemistry class
We translate the science into what it means for the products in your home.
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Updated when regulations change or new research is published.
PFAS-free means the product has been manufactured without per- and polyfluoroalkyl substances. However, there is no universal regulation requiring testing, so look for third-party lab verification rather than relying on the label claim alone.
Not always. Many BPA-free products use substitute chemicals like BPS or BPF, which early research suggests may carry similar endocrine-disrupting risks. Look for products that avoid all bisphenols, not just BPA.
OEKO-TEX Standard 100 tests the finished product for harmful substances. GOTS (Global Organic Textile Standard) certifies the entire supply chain - from organic fiber sourcing through manufacturing. GOTS is broader; OEKO-TEX is focused on chemical safety in the final product.
For baby products, prioritize GREENGUARD Gold (low chemical emissions), OEKO-TEX Standard 100 (tested for harmful substances), MADE SAFE (screened against known toxins), and JPMA Certified (safety standards for juvenile products).
R3 evaluates safety using a 40/30/30 framework: Safety (40% weight) covers chemical transparency, certifications, and third-party testing. Efficacy (30%) measures real-world performance. Value (30%) assesses price relative to quality. Every claim links to peer-reviewed research or official documentation.
We review definitions whenever regulations change, new research is published, or certification standards are revised. Each entry shows its last review date and the sources it cites, so you can verify the information yourself.
We're always adding new terms. Let us know what you're researching and we'll prioritize it.