We don’t use cooking spray.
I don’t care if there are organic or pure versions. They just don’t appeal to me. Neither does spray cheese – which I’m sure most of you don’t buy. You’d rather just have the brick of cheese, right? Well, that’s how I feel about oil. I’d like it to be non-aerosol. It’s just that on occasion being able to spray some oil can be convenient. Like when baking muffins. Several years ago I tried a gadget that you pump to create a spray without aerosol. It didn’t work well enough for me.
If you use this type of sprayer, and love it, great. Of course I am always searching for what will work best for me. My final solution was inspired by Alton Brown. He suggests using spray bottles (like the kind you would spray your cat with) for oil. What a smart man.
I found some amber bottles with sprayers at the Soap Dispensary to finally get what I want – an easy way to spray my pans and muffin tins in a more environmentally friendly way. The large sprayers are easier on my hands too. I have a bit of tendonitis so anything helps.
Here are the DIY instructions:
Pour any kind of oil into a glass spray bottle and then spray as needed. Funnels help.
The amber glass will help prevent the oils from going rancid. I wouldn’t suggest plastic for obvious reasons. I think I will refill the oils at the Bellingham Community Coop so this is potentially another zero waste solution.
I love when a great idea becomes reality. Alton Brown is my idol.
Anything simple always interests me. ~David Hockney
Each and every one of us can make changes in the way we live our lives and become part of the solution [to climate change] – Al Gore, 45th Vice President of the United States, ‘An Inconvenient Truth’ (2006)
- DIY Cooking Spray (lifehacker.com)