Non- Stick Spray

[Andreozzi]

Is this laziness or convenient/better mouse trap? I buy a generic can (olive oil) maybe once a year for approx. $2.00.
I normally prefer everything all natural now, and as I was baking today it made me think as my ways have been changing. What do the rest of you use?

[Ohio dreamer]

I just started buying those cans of oil. Mostly because I just can't get that fine a quantity of oil on a pan without the aerosol propellant. Do I use it on everything, no....but if you are only buying one can a year, you aren't either. But there are some things where the lesser quantity of oil is best.

[stormwalker]

If you keep it for a year, it has presevatives or it's rancid.
I just don't see the attraction.
If you're talking calories-I don't see how it can make that big a difference.

[HermitJohn]

I think the cheap olive oil (is there such a thing) or rather the cheaper olive oil is the dregs chemically extracted from whatevers left after cold pressing higher grades olive oil and then maybe combined with whatever cheapest corn/soy/rapeseed oil they can find for that little extra bit of profit.

In other words if you want to use cheap chemically extracted and processed cooking oil, save some money and just buy whatever cheapest oil is you can find. Pretty much same thing.

For a spray or wipe on cooking lubricant say for baking, you really want to get you a bottle liquid lecithin and mix it with cooking oil in another bottle. Much better non-stick properties. I cant remember exact ratio anymore, havent used it for years.

[PulpFaction]

I have been using either olive oil or butter for a while now and as long as I use decent pans it works fine, even though it's a little more time consuming if I use butter, and I feel like i waste a lot if I use oil.

My mom always used the aeresol cans. I miss it sometimes, but it's kind of nice to have one fewer item in the pantry.

[Andreozzi]

It really isn't about time I suppose, it just seems whenever I bake certain desserts (like Brownies today) I used the spray- Then I baked Halibut, no way would I consider a spray, used genuine olive oil. This is what made me think, why wouldn't the dessert be used with quality ingredients? Also, I have taken into account the spray saves me money, but now my taste buds have been changing, it is getting to where I taste "funky" in most things that I have not grown or are not organic, natural etc...

[PulpFaction]

Originally Posted by Andreozzi

It really isn't about time I suppose, it just seems whenever I bake certain desserts (like Brownies today) I used the spray- Then I baked Halibut, no way would I consider a spray, used genuine olive oil. This is what made me think, why wouldn't the dessert be used with quality ingredients? Also, I have taken into account the spray saves me money, but now my taste buds have been changing, it is getting to where I taste "funky" in most things that I have not grown or are not organic, natural etc...

Mmm, brownies are SO much better with butter!

You really do have to have good non-stick pans, though, to help it along. Or maybe I've just been doing it wrong.

If you're even thinking about it, I say switch. It really doesn't save you that much money to use the spray. I end up using a truly negligible amount of butter on the pans. And like i said, it is one less thing you have to buy, and like you said, it TASTES BETTER!

I think you answered your own question.

[Merit]

Switched from olive oil to healthy coconut oil. Might be a taste-adjustment period, but after that's overcome....well, I'm exceedingly happy with the switch. Research it. It's a 'good' fat.

[Danaus29]

My mom used to use no-stick spray. Ugh, that stuff tastes nasty. Or maybe it has improved over the years. Whatever, I don't use it. For brownies and cakes I use butter and flour (or powdered sugar) to coat the pans. When cooking eggs I use butter or bacon grease. When baking roasted potatoes or frying fish I use olive oil. The only thing I had a problem of sticking with was the eggs. I bought a real expensive square stainless steel griddle, still sticks some but not very much.

[Alice In TX/MO]

If you are switching to oil and butter to be more healthy and organic, then non-stick pans are a step backward.

http://willtaft.com/health/i-do-not-...flon-cookware/

[pinemead]

I bought a re-fillable oil pump sprayer at an Amish store and can use any type of oil in it. It works great. I haven't bought non-stick spray in years.

[LFmenagerie]

The only time we use the sprays is on the dehydrater trays. About a half second spray on each tray and the next two or three batches of tomatoes or jerky or whatever just fall off the trays when they are done. It makes unloading the dried food so much faster and one can of spray lasts for two or three years. For actual cooking, it's always butter, olive oil, or canola oil in our house.
Tom

[Callieslamb]

I use it almost daily and love the convenience and don't slam myself a bit over it.That refillable pump thing sounds good!

[reese]

I use a pump if I need a finer mist, other wise I just use a hot pan and a dab of quality oil...usually grapeseed or raw coconut.

[Trisha-MN]

Years ago I tried the you fill type pump sprayers and gave them up because they just didn't work and were too messy. I just recently decided to try one again, it is metal and it works like a charm, gives a nice fine even mist.

[NostalgicGranny]

Originally Posted by PulpFaction

Mmm, brownies are SO much better with butter!

You really do have to have good non-stick pans, though, to help it along. Or maybe I've just been doing it wrong.

I don't use nonstick once they scratch they start to peel and then you are eating that nonstick coating.



If you use those little travel spray bottles that are intended for hairspray you will get a finer mist.

[Wolf mom]

Olive oil, canola oil or butter only here.

Sticking eggs: use a cast iron fry pan. Seasoned properly and cared for, nothing will stick.

Non-stick pans?? They give off toxic fumes so you can't use them around birds - why would I want to use them around me and the family?

Get a good set of stainless steel pots and pans. That along with a couple cast iron fry pans is all you'll ever need for cooking. Baking - I use glass or Corning Ware. (although now it's made in China).

I finally threw out all those odds and ends of pots & pans and wierd lids and have never been happier.

[Andreozzi]

Originally Posted by Danaus29

My mom used to use no-stick spray. Ugh, that stuff tastes nasty. Or maybe it has improved over the years. Whatever, I don't use it. For brownies and cakes I use butter and flour (or powdered sugar) to coat the pans. When cooking eggs I use butter or bacon grease. When baking roasted potatoes or frying fish I use olive oil. The only thing I had a problem of sticking with was the eggs. I bought a real expensive square stainless steel griddle, still sticks some but not very much.

Oohhh, I want to try using powder sugar instead of flour, that sounds much better, thanks

[deb]

Originally Posted by HermitJohn

I think the cheap olive oil (is there such a thing) or rather the cheaper olive oil is the dregs chemically extracted from whatevers left after cold pressing higher grades olive oil and then maybe combined with whatever cheapest corn/soy/rapeseed oil they can find for that little extra bit of profit.

The lowest grade of olive oil is Pomace. Pomace olive oil is chemically extracted from the olives (after the pressing is complete). From what I have read most Italian chefs don't consider Pomace olive oil to be food grade and don't use it.

Instead of buying disposable spray cans of oil with questionable contents, you can use the olive oil of your choice with an oil sprayer like this Misto Gourmet Brushed Aluminum Olive Oil Sprayer



or

this Keanall Oil Sprayer with Clear Acrylic Bottle


deb
in wi

[HermitJohn]

http://www.ehow.com/how_4449528_make...ing-spray.html

Above article describes using liquid lecithin 1:1 with any cooking oil to make non stick coating. I used to use such when baking (havent baked in years) and far superior to any oil or grease used alone. However I seem to remember using it one part lecithin to 2 parts oil, but too long ago to be sure.