I tested the Cosori TurboBlaze Air Fryer in 7 categories; complete meals, fresh and frozen sides to breads, homemade yogurt, cheese, and jerkies. We’ll see if their 9-in-1, faster and better cooking claims are warranted. And why it’s one of Amazon’s top selling air fryers.
In This Review
Full disclosure: Cosori sent me this unit and sponsored this review. I was paid for posting, but they have zero say in my opinions (I’ll tell you exactly what worked/didn’t/annoyed). This post also contains affiliate links. Don’t worry; clicking them costs you nothing extra.
What’s in the Box
The Cosori TurboBlaze arrives with:
- The main air fryer unit
- 9×9-inch ceramic-coated crisper plate (removable)
- Removable 9×9-inch basket with ceramic non-stick coating
- User manual and recipe booklet
Cosori has really gotten serious about their recipe booklet over the years. This one is a heftier than most with 147 pages of recipes, “cheat sheets” for common foods and sides of different kinds (like roasted broccoli, sweet potatoes, corn on the cob, etc).
Size, Dimensions & Cooking Area
The TurboBlaze features a 9×9-inch square basket; more surface area than many round air fryers, which means you can fit more food in a single layer. For example, the larger capacity let me fit and cook with great results:
- 4 cups of cubed potatoes
- hand cut fries from 3 russet potatoes
- almost 5 cups of chopped zucchini, cherry tomatoes and shallots
- 3 cups of fried rice
Dimensions: 11.8 x 14.4 x 11.9 in (30.0 x 36.5 x 30.1 cm) when including the handle.
Footprint note: You also want to add several inches behind the unit for air flow. I usually pull my Cosori away from the wall when using and push it back when not using.
Materials (PFAS-Free Ceramic Coating)
One of the standout features is the PFAS-free ceramic non-stick coating on both the basket and the crisper plate. In my testing:
- Easy release & no stuck on food – food lifted off cleanly. Fried rice basically slid off the basket and into my bowls.
- Quick rinsing – Oily residue is easily wiped with paper towel. I use a soft sponge or brush for food particles but most of it rinses away.
- Very slippery – for the most part a good thing. However if you’re trying to place foods in a certain way (like for anything on parchment paper or a sheet-pan-style meal), you’ll need to take care when sliding in the basket.
How to Clean
- Basket and crisper plate – dishwasher-safe, but hand-washing with warm soapy water takes less than a minute. The silicone pads at each corner of the crisper plate sometimes needs a bit of extra attention; use a soft toothbrush to easily clean these areas.
- Interior – this is the area inside when you’ve taken out the basket. When the unit is cooled down, unplug it first. I use a dry cloth or paper towel to absorb any oil. Then use a warm, barely damp cloth to pick up any remaining particles. Usually, there isn’t much but if you do this consistently, nothing can build up. I don’t bother to wipe the heating element but I do pay attention to the area just around it.
- Exterior – Use a damp cloth. If there are greasy spots, you can use a little dish soap on the cloth but you won’t need very much.
- Touchscreen – beautifully shiny but it shows fingerprints and dust. For greasy spots, use a damp cloth with a little soapy water on it first. Then buff with a dry soft cloth.
Pro tip: The basket sometimes doesn’t slide in smoothly on the first try – just pull out and reinsert.
How to Use
At first glance, the Cosori TurboBlaze operates like any other basket-style air fryer. The controls are operated with a sensitive touchscreen where you can select a mode, adjust the temperature with up and down arrows on the left side and the time on the right side. When you’ve made your selections, touch the [▶⏸] button or play/pause. You can tap it again to pause cooking or simply open the basket. The cooking continues when you click the basket back into place or press [▶⏸] again.
However, it uses a DC motor that allows for variable fan speeds. This actually makes the different modes more than simply pre-programmed times and temperatures.
The Turbo modes, AIR FRY, ROAST, FROZEN and BROIL use the top fan speed combined with high temperatures for maximum crispness and speed. The variation amongst these is mainly the temperature and time pre-set which I have found useful. BROIL stands out with a pre-set temperature of 450°F, higher than most air fryers can do. I used it to char vegetables for the last few minutes of cooking and to caramelize the unagi sauce in my Eggplant Unagi with Charred Broccoli and Fried Rice recipe.
Reheat (Fan Speed 4/5)
With a slightly slower fan speed, I used it to REHEAT frozen dinner rolls and frozen rice. The rolls turned out as if I had freshly baked them. I added two tablespoons of water to the frozen rice before starting and it came out hot, soft, and perfect. You could not tell it was previously frozen at all!
Gentle Modes (Fan Speeds 3, 2, 1)
Lower fan speeds for delicate tasks that normally need separate appliances. It’s worth noting that the lower the fan speed, the lower the decibel levels produced. In fact, the DRY mode is so quiet, I can barely tell it is on from the sound.
Bake
Mimics a conventional oven but the heat comes from the top instead of the bottom. I tested canned biscuits, whole wheat dinner rolls, and cinnamon rolls. I found the rolls and cinnamon buns browned on top a lot faster when they had a sweet milk wash or sugar on top. So I would add those later in the bake next time.
For baking recipes, they tend to work well as normal however you’ll need to check on them earlier than the instructions say. I usually check half way and then estimate the rest of the time required. You can use bake with or without the crisper tray.
Dry
Use this mode to replace a dehydrator. For large items (like pineapple rings) I place them directly on the crisper tray. If you’re making leathers (like fruit or mushroom leather which starts out as a puree), you can cut some parchment to the shape of the crisper tray. Just make sure to cut out a spot in the middle for the handle. Temperature range 100° – 200°F. Time range: 15 minutes to 24 hours.
Proof
This was by far the most exciting mode for me because most air fryers don’t have this function at all. For proofing dough, make sure to wrap the dough so it cannot expand to reach the heating coil. I used a large freezer bag which was much more reliable than using plastic wrap. Also, you can take out the crisper tray to give you more room. Temperature range: 90° – 110°F. Time range: 15 minutes to 12 hours. 
Complete Meal Testing
Vegan Nashville Hot Chicken with Corn Ribs and Biscuits
Process: Bake canned biscuits first then wrap in cloth to keep them warm while everything else is made. Use Frozen‑then‑thawed tofu, marinate and do a 3 step dredge (dry flour, “egg” wash, dry flour with crispy rice cereal). Spray with oil then AIR FRY at 400°F x 8 min. Flip the nuggets, spray more oil, move them over to make room for seasoned corn ribs. AIR FRY for another 10 minutes. Meanwhile, make the Nashville Hot seasoned oil on the stove to brush on the nuggets afterwards,
Results: Tofu crispy outside, juicy inside. Corn ribs perfectly juicy and the biscuits had a lovely crust while being fluffy inside. I’ll add the recipe link for this show-stopping air fryer meal soon.
Eggplant “Unagi” with Charred Broccoli and Air Fryer Fried Rice
Process: Chinese eggplant is air fried first (ROAST 400°F x 12 minutes). Meanwhile stir together Unagi Sauce (mirin, brown sugar, soy sauce). Prepare the greens by quartering, washing and drying, then coating with a little oil, a sprinkle of salt and grated garlic. After cooking, remove the eggplant and crisper tray.
Make the fried rice (frozen cooked rice, cauliflower rice, grated extra firm tofu, frozen peas and corn, 2 tbsp water) and REHEAT 390°F x 5 minutes (the default). Meanwhile, open the eggplant, make some slashes and apply about half the Unagi sauce.
Check on the rice which should be warmed through now, stir in 1 tbsp of Unagi sauce, then AIR FRY 385°F for 3 minutes until hot and a little bit crispy. Mix in 1 tbsp of mushroom stir-fry sauce (AKA vegan oyster sauce) and white pepper. Then easily remove the rice to serving bowls and cover to keep warm. Rinse out the basket, then continue for the final round of cooking.
Layer the bok choy on the crisper tray with leaves pointing towards the middle. Lay the eggplant on top. This will protect the thin leaves from over browning. Lay the eggplant on top and AIR FRY 400°F x 5 minutes. Afterwards, apply the rest of the Unagi sauce to the eggplant and BROIL for 4 minutes.
Results: Silky eggplant, caramelized sauce, charred bok choy, flavorful fried rice. I’ll be adding the full recipe link soon.
Fresh Sides
Roasted Summer Zucchini, Cherry Tomatoes and Shallots
Ingredients: 2 cups cubed zucchini (from 1 large), 2 cups whole cherry tomatoes, about 3/4 cups chopped shallot, 4 cloves smashed garlic, olive oil, 3/4 tsp salt, 1/2 tsp Italian seasoning, 1/4 tsp black pepper
Treatment: Tossed together, dumped on to crisper tray.
Settings: AIR FRY 400°F x 12 minutes, shake, then BROIL 450°F 3 minutes.
Results: Perfectly silky zucchini, bursting cherry tomatoes, and slightly charred shallots for a roasted but fresh side dish.
Air Fried Broccoli
Ingredients: 3 cups broccoli florets (3 cups), 1 1/2 tsp olive oil, onion powder, garlic powder, salt.
Treatment: Broccoli tossed in olive oil first, then seasonings added and tossed again. Dumped on crisper tray.
Settings: BROIL 450°F x 7 minutes
Results: Tender crisp broccoli that’s juicy on the inside with light charring on the tips. This is my favorite way to enjoy broccoli now!
Hand Cut Potato Fries
Ingredients: 3 russet potatoes cut into 1 cm thin fries (between 1/4″ – 1/2″), 1 tbsp oil, salt.
Treatment: Soak in cold water 30 minutes, drain and pat dry. Then toss in oil until evenly coated. Lightly salted. Dumped on crisper tray.
Settings: AIR FRY 400° x 12 minutes, use a spatula to flip the fries, AIR FRY 400°F x 4 minutes. Total 16 minutes cooking time.
Results: Light and crispy on the outside, fluffy and moist on the inside. Nothing is the same as deep-fried but these are getting close. Very good fries.
Cubed Sweet Potato and Purple Potato Mix
Ingredients: 3 cups (400g) cubed sweet potatoes, 1 1/4 cups (175g) young purple potatoes, 2 tsp olive oil, 1 tsp salt, 2 cloves minced garlic, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp cayenne powder.
Treatment: Cubed mix of potatoes tossed in oil. Then seasonings added and tossed again. Dumped on crisper tray.
Settings: ROAST 425°F x 19 minutes total.
Results: Soft cooked on the inside with a “toasted marshmallow” exterior. Crispy on the edges but this crisp doesn’t stick around with the steam coming from inside the potatoes. Very delicious combination of creaminess, sweet and spicy.
Convenience & Frozen Foods
Frozen French Fries
Ingredients: 1/2 pound frozen straight cut french fries (I used Cavenish brand)
Treatment: Dumped directly on crisper tray.
Settings: AIR FRY 400°F x 12 minutes
Results: Good even golden color and crisp on the outside, cooked nicely on the inside; fluffy and moist.
Frozen “Chicken Tenders”
Ingredients: Beyond Chicken Tenders
Treatment: Placed on crisper tray
Settings: FROZEN 400°F x 7 minutes
Results: Crispy with browning marks from the crisper tray on the outside, steaming hot and moist on the inside.
Hot Dogs
Ingredients: Field Roast Stadium Dogs (refrigerated, not frozen)
Treatment: Placed on crisper tray.
Settings: AIR FRY 390°F x 5 minutes
Results: Slightly blistered on the outside with light-medium coloring. Perfectly picnic ready!
Frozen Dumplings
I tested several variations for the frozen dumplings: plain, coated in oil, dipped in water and then air fried and various combinations of this. I also tested different temperatures and timings. The most simple turned out the best.
Ingredients: Frozen veggie potsticker-style dumplings.
Treatment: Place dumplings on crisper tray. Spray all sides of each dumpling with oil.
Settings: FROZEN 385° x 10 minutes
Results: The frilly edges were crispy and browned. The rest of the dumpling is less crispy, a little tender and the inside is juicy and hot.
Frozen Samosas
Ingredients: Frozen Samosas. I used potato and pea samosas from Vij’s.
Treatment: Place on crisper tray.
Settings: FROZEN 400°F x 12 minutes.
Results: Crispy on the outside with the tips of being the most crispy. The rest of the pastry is flaky as well. Inside the potatos and peas are fluffy, steaming hot and delicious.
Frozen Mixed Vegetables
Ingredients: 2 cups (200g) mixed frozen vegetables (stir-fry mix of broccoli, onion, baby corn, carrot, red pepper strips, onion and water chestnut), 8 stems of frozen asparagus (85 g)
Treatment: Sprayed lightly with olive oil to coat and sprinkled with salt. Placed on crisper tray.
Settings: FROZEN, 390°F, 14 minutes.
Baking
Soft Whole Wheat Dinner Rolls
Process: First proof 90°F 30 min, shaped, second proof 20 min. Brushed on sweet cashew milk wash. Then baked 350°F 10 min then lowered to 330°F until internal 190°F (12 more min).
Results: Soft, tender whole wheat rolls and I didn’t even have to heat up kitchen on a hot summer’s day! However, they browned more quickly than I would’ve liked. So next time, I’ll not add a sweet milk wash on the rolls until later during baking.
Easy Cinnamon Rolls
Process: Used grocery deli Pizza dough, vegan butter + cinnamon + sugar, rolled, sliced, proofed 1 hour. Then added more vegan butter and sugar to the tops. Baked 375°F 15 min.
Results: Caramelized, slightly crispy top (tiny bit burnt but addicting), soft bottoms. Next time I might not add the brown sugar topping…or remove them slightly earlier. Not sure. Need more testing!
Chocolate Chip Cookies
I used Best Big, Fat Chewy Chocolate Chip Cookie recipe from Allrecipes.com but substituted the non-vegan ingredients with their vegan versions (vegan butter, semi-sweet chocolate chips, flax egg). Then I refridgerated the dough into logs. Before baking, I cut off 1 1/2 inch portions of dough, rolled them into balls.
Then I preheated the air fryer (PREHEAT 330°F x 4 minutes). Then I placed a square of parchment paper on the crisper tray and then 4 dough balls, evenly spaced. Finally, I hit BAKE, 330°F and let it run for 13 minutes.
Dry Mode
Dehydrated Watermelon Jerky
Slice down to 1/2″ thick or thinner. I cut up a piece of parchment paper to fit the crisper tray just to help with removal afterwards.
DRY, 140°F for 36 hours or more. It really depends on the thickness and how juicy your watermelon was. It does help to flip the slices midway.
Dehydrated Banana Chips
I fit one thinly sliced banana in the TurboBlaze. Cut the slices about 1/8 to 1/4″ thick into coin shapes. I used parchment paper again. DRY 140°F for 24 hours. The banana chips are done when then snap instead of bend. They are super sweet with caramel notes.
Dehydrated Pineapple Rings
Use fresh ripe pineapple rings for the best flavor. Cut the rings 1/4″ thick or thinner. DRY 140°F for 24 hours for chewy, delicious pineapple ring jerky.
Dehydrated Mushroom Jerky (Mushroom Leather)
Process: Blended mushrooms with dates & seasonings, spread on parchment, dried. I was inspired by this recipe from The Whole Food Plant Based Show. It took about 36 hours to dry. DRY 135°F x 24 hours, peel it from the parchment paper carefully to flip, then dry another 12 hours or so.
Results: Amazing umami flavor, but strong smell during drying (I had to move the whole machine to the balcony to finish drying the jerky without my household complaining)
Proof Mode
I used this mode to proof the whole wheat dinner rolls and easy cinnamon rolls mentioned in the BAKE section. But didn’t stop there!
Homemade Cashew Yogurt
Process: Cashew milk (1 cup of cashew pieces, 2 cups water) pasteurized, cooled, probiotic capsule added, proofed 100°F 12h. Then refridgerated.
Results: Super thick, tangy, Greek‑yogurt texture. Chilled and served with berries.
Homemade Cultured Cashew Cream Cheese
Process: Used half yogurt while still warm, blended in refined coconut oil + salt, fermented 12h, chilled in mold, coated with herbs.
Results: Soft, spreadable, genuinely cheesy. Lightly tangy and really reminded me of dairy cream cheese with or without the added herbs and seasonings. Served on reheated rolls.
⭐ Conclusion
✅ What I Love
- Variable fan speeds (DC motor) – turbo for crisp, gentle for bake/proof/dry
- PFAS‑free ceramic coating – easy release, quick cleanup
- Large 9×9″ capacity – fits more in a single layer
- Faster cooking – but adjust recipes accordingly
- Replaces oven, dehydrator, bread proofer – ability to ferment yogurt & cheese is unusual and impressive. I’m excited to try incubating tempeh in it too.
- Pleasant chimes sounds!
- 2 Year limited warranty – this is longer than most manufacturers will provide!
❌ What I Don’t Love
- Touchscreen, while beautiful, shows every speck of dust and fingerprint. I find myself buffing it at every opportunity.
- Speed adjustment required – can’t blindly follow old recipes. This is a take the bad with the good situation; it’s only because the TurboBlaze cooks faster.
- Basket doesn’t slide in perfectly every time. Sometimes it goes in a bit funny and you have to take it out and push it back in before it will click.
The Bottom Line: If you want a versatile, fast, easy‑to‑clean air fryer that can replace multiple countertop appliances, the Cosori TurboBlaze is excellent. The variable fan speeds make it far more useful than a basic air fryer, and the ceramic coating makes it super easy to clean. That makes me reach for it more often. Minor annoyances are far outweighed by outstanding cooking performance.
Price: ON SALE NOW $89.86 on Amazon.com or 129.94 CAD on Amazon.ca These are paid commission links.
Have you tried the Cosori TurboBlaze? Or is there an air fryer recipe you’d like me to test next? Let me know in the comments!
