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Cooking spray

post #1 of 17
Thread Starter 
Is there a good and relatively healthy cooking spray? I can't bring myself to buy something like Pam. I have tried the self loading spray pumps but they clog so easily that I give up.

Just looking for something that I won't feel guilty putting into my body.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 17
There used to be sprays with just oil and alcohol. The alcohol was the propellant. But I've not seen them in a long time.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 17

what is your fear when you conceder the small amount used ain't going to kill you. I only use these on baking dishes never frying pans because of the propellant​, says it sticks to the pans. The one with flour is a bakers dream and used the butter and olive oil ones also. I do see they are making an olive oil pump version on Walmart.com and I have used that Misto Brushed Aluminum Olive Oil Sprayer thing and both died with in a few months. Next time i'll try the pump version of refillables.


Edited by Dagger - 2/3/16 at 2:44pm
post #4 of 17
Quote:
Originally Posted by Dagger View Post
 

what is your fear when you conceder the small amount used ain't going to kill you. 


Have you heard of the cocktail effect? When you add up all those small amounts of chemicals which, if ingested in isolation, wouldn't kill you, you are triggering additive and/or synergistic effect that may well make you sick or even kill you. 

post #5 of 17

if it was true it would not be sold in the first place. I don't fear these but I have checked refill sprayers and none seam to last. it's a shame because I buy good olive oil.

post #6 of 17
Quote:
Originally Posted by Dagger View Post
 

if it was true it would not be sold in the first place. 


Do you believe that none of the food you can purchase can be bad for your health, since it's being sold in the first place? 

 

Here's some reading if you want to research the issue: http://sciencenordic.com/chemical-cocktail-foods-increase-cancer-risk

post #7 of 17
Thread Starter 

They sell all kinds of stuff that we should never put in our bodies.  Blue juice. Margarine. Fat free mayo. CocaCola. Orange colored cheese slices. etc. Just because they sell it doesn't mean we should be eating it.  The cummulative effect of eating processed food can have serious consequences and can lead to a long list of diseases.

 

Since this is my thread I should report that I have given up on trying to find a spray.  But I did find a solution, I keep the wrappers from butter in a ziploc bag in the freezer and pull one out every time I need to grease a baking dish.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 17

What do you want to use a cooking spray for? Greasing baking dishes only? 

 

The point of sprays is that they atomize the liquid and lays a thin, even layer of fat or oil. 

 

I use drops where I want them and spread them around with either a paper towel, a spatula, or my hands.

 

Sprays sure are convenient, though. And you must have an unlimited amount of space in your freezer to store butter wrappers. :) 

post #9 of 17
Thread Starter 
Nah, if you lay the butter wrapper flat it takes up no space at all.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 17

Nicely efficient on your part, for sure. They'd get lost in my freezer. I store other silly things like palm leaves and bread crumbs and . . . .

post #11 of 17
Thread Starter 
I have my share of silly things in my freezer too. Parmesan rinds, butter wrappers, drippings...

Like I said, I lay them flat and put them in a ziploc baggie and they slip between things. It works for me but my freezer is not overly stocked, I keep it to a minimum in there and go through it religiously every month.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 17

Back to the topic, I suppose you could buy any old empty spray bottle and fill it with your preferred oil? 

post #13 of 17

Atomizing oil creates a lot of surface area. This is good for what you're spraying. Bad for your mister. The oil tends to plasticize at the spray point leading to clogs. Clogs very difficult to clear up. Also oil is more viscous than most trigger sprayers handle well. The pump pressurized kind just aggravate the plasticization issue with the higher oxygen concentration.  I've given up on them. I do use a puddle of oil and a silicone brush. Works well for a somewhat heavier layer of oil than spray provides. And the brush goes in the dishwasher for easy clean up. The bristle brushes tend to go gunky quickly so I mostly use silicone. If I did more complex baking, I might have a different opinion of bristle brushes. As it is I don't like them for cooking.

 

I have and use Pam and Bakers Secret type sprays. They have their purpose. A can lasts me quite a  while. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #14 of 17

I buy olive oil spray at Aldi.  It works well and is convenient.  I also buy canola spray there too for higher temps.  I used some today - spray a plate with evoo, put pizza dough on plate spray dough with evoo.  Then it's into the warming oven to rise.  


Edited by Mike9 - 2/4/16 at 4:54pm
post #15 of 17

In kitchens I've used Vegelene"

Horrible stuff.

Even the name sounds like something better used in the bedroom.

post #16 of 17

Gma Van never wasted anything so I have used the butter wrapper trick before... I should start doing it again.

Altho unless we start eating more butter the 2 of us would rarely have one to add to the collection.

 

Baker's grease is simple (and CHEAP) to make and handy to have around.

Because of the flour I just use it for baking apps (hence the name I suppose  ;-)

Equal parts of oil, veg shortening and AP flour...mix with a whisk and brush on.

I go thru mine fairly rapidly (less than before when I made a gallon at a time) so it sits in a cabinet in a cool area of kitchen.

To store in the fridge takes some thinking ahead as it get nasty when microwaved (flour).

You could take it out the nite before I suppose.

 

mimi

post #17 of 17
I have 2 bottles of Carrington Farms Rosemary flavof Coconut oil unopened, you think rosemary flavor will be strong enough to make this bad for baking? Bought it cause on sale at Walmart
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