oil sprayer -- what's going wrong?

Options
ahoy_m8
ahoy_m8 Posts: 3,053 Member
I received this product for Christmas. https://www.amazon.com/Misto-Brushed-Aluminum-Oil-Sprayer/dp/B00004SPZV

I followed instructions with this canola oil. https://www.instacart.com/products/20130705-carlini-canola-oil-48-fl-oz

It sprays as advertised. It's not as fine a spray, so we brush the oil around in the pan to get complete coverage.

STUFF IS STICKING! I sprayed a pan for enchiladas and even my enchiladas stuck :s
Oil says it's 100% oil, no other ingredients. The aerosol spray oil I hoped to quit using has silicone "to prevent sprayer clogging." We have tried this with way more oil that we would have used from the aerosol can, and stuff sticks, not just a little, but a lot. Everything else the same-same pan, same heat and cook time, same foods..... not that many variables.

What's happening here?
«1

Replies

  • lx1x
    lx1x Posts: 38,311 Member
    Options
    Use different pan.. doubt it's the oil or sprayer.

    We have stainless pan and no matter what oil we use.. food sticks to it.
  • missysippy930
    missysippy930 Posts: 2,577 Member
    edited February 2020
    Options
    I have a glass one, it has the same issues. I think the Nozel gets clogged very easily. Maybe something to do with the pump? I don’t have any issues with a plain reuseable spray bottle. It will be interesting to see if someone else has a suggestion.
  • ahoy_m8
    ahoy_m8 Posts: 3,053 Member
    Options
    Ok. I'll try different pans, but the 2 I've tried so far had sticking with sprayer whereas same pans worked beautifully with aerosol canola for years. I've sent many empty cans to the landfill, sadly. :'(
  • lx1x
    lx1x Posts: 38,311 Member
    edited February 2020
    Options
    Most can oil spray has something else in it as lubricant besides the oil you use.

    Fyi
    Lecithin


    https://en.m.wikipedia.org/wiki/Cooking_spray

  • AnnPT77
    AnnPT77 Posts: 32,432 Member
    Options
    Did you previously use canola? I don't much like canola for oven-roasting stuff because it coats the pan with sticky goop, however I apply it. YMMV.
  • missysippy930
    missysippy930 Posts: 2,577 Member
    edited February 2020
    Options
    I’ve been using parchment paper. Nothing sticks to it. You don’t need any oil at all, for many foods.
  • ahoy_m8
    ahoy_m8 Posts: 3,053 Member
    edited February 2020
    Options
    AnnPT77 wrote: »
    Did you previously use canola? I don't much like canola for oven-roasting stuff because it coats the pan with sticky goop, however I apply it. YMMV.
    Heretofore, I have been using this canola aerosol. https://www.instacart.com/products/113521-carlini-canola-cooking-spray-6-oz
    ETA: I hear you on the sticky goo!
    I'm wondering if we've been eating silicone all these years.

    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.

  • missysippy930
    missysippy930 Posts: 2,577 Member
    Options
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.

    [/quote]

    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.
  • mmapags
    mmapags Posts: 8,934 Member
    Options
    Do you let the pan come up to temperature before putting the oil or food in? Oftentimes food sticks because the pan is not hot enough when the food is put in. In the culinary world this is called seasoning the pan. if a pan is fully up to temp and food is still sticking, then more oil is necessary. Also, is the food you are putting in wet on the surface? If so, pat it dry first.
  • mmapags
    mmapags Posts: 8,934 Member
    Options
    AnnPT77 wrote: »
    Did you previously use canola? I don't much like canola for oven-roasting stuff because it coats the pan with sticky goop, however I apply it. YMMV.

    I agree. I don't really like canola for anything. It doesn't have a very good flavor and the issues that you mention also. For a lighter oil, I use safflower not canola.
  • mmapags
    mmapags Posts: 8,934 Member
    edited February 2020
    Options
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.
  • cwolfman13
    cwolfman13 Posts: 41,874 Member
    edited February 2020
    Options
    mmapags wrote: »
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.

    I used to feel the same until I found these, and I use my steel utensils too...these pretty much rock.

    https://hexclad.com/

    https://hexclad.com/pages/hexclad-science

    We got an induction cook top and our stainless steel pans and pots weren't magnetic...these guys had a rep at Costco in December and decided to give them a whirl...I've been more than impressed so far, and I'm not easy on cookware.
  • acpgee
    acpgee Posts: 7,657 Member
    Options
    It might be that any non stick coating that might have been previously on your pan has gotten damaged. Commonly caused by cooking at too high a tempeprature, harsh dishwater detergents or scratches from metal utensiIs. I have a stone lined non stick coating which doesn't emit noxious fumes when over heated, unlike old fashioned teflon. I can make pancakes and fried eggs with no oil at all and everything just slides off. I do have to be very careful with them. I destroyed my last ceramic coated non stick pan by tossing it regularly in the dishwasher.

    I don't take my non stick pans past 210C measured with an infra red laser thermometer, though the manufacturer says you can take them higher. I also have a seasoned cast iron pan which requires a little oil, but where I don't have to worry about taking to screaming high temperatures. Important thing with cast iron is to season with an oil such as avocado (271C) or safflower (266C) with a high smoking point.
  • mmapags
    mmapags Posts: 8,934 Member
    Options
    cwolfman13 wrote: »
    mmapags wrote: »
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.

    I used to feel the same until I found these, and I use my steel utensils too...these pretty much rock.

    https://hexclad.com/

    https://hexclad.com/pages/hexclad-science

    We got an induction cook top and our stainless steel pans and pots weren't magnetic...these guys had a rep at Costco in December and decided to give them a whirl...I've been more than impressed so far, and I'm not easy on cookware.

    Very interesting! Also, very expensive.
  • cwolfman13
    cwolfman13 Posts: 41,874 Member
    edited February 2020
    Options
    mmapags wrote: »
    cwolfman13 wrote: »
    mmapags wrote: »
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.

    I used to feel the same until I found these, and I use my steel utensils too...these pretty much rock.

    https://hexclad.com/

    https://hexclad.com/pages/hexclad-science

    We got an induction cook top and our stainless steel pans and pots weren't magnetic...these guys had a rep at Costco in December and decided to give them a whirl...I've been more than impressed so far, and I'm not easy on cookware.

    Very interesting! Also, very expensive.

    Yeah, had they not been running a promo at Costco I don't know that I would have purchased. We bought the 7 piece set that is usually around $550 for $350 with the Costco thing.

    ETA: If I knew then what I know now, I still would have paid full price...they rock. But I was a little skeptical at the time.
  • acpgee
    acpgee Posts: 7,657 Member
    Options
    These are the non stick pans I use. I like the fact that handles are removable so they can go in the oven and take less room to store. The manufacturer claims you can use metal utensils bit I don't dare, having destroyed a previous non stick pan, though probably by harsh dishwasher detergents.
    https://www.stoneline.de/en/stoneline-imagination/

    Can the Hex pans survive the dishwasher?
  • missysippy930
    missysippy930 Posts: 2,577 Member
    Options
    cwolfman13 wrote: »
    mmapags wrote: »
    cwolfman13 wrote: »
    mmapags wrote: »
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.

    I used to feel the same until I found these, and I use my steel utensils too...these pretty much rock.

    https://hexclad.com/

    https://hexclad.com/pages/hexclad-science

    We got an induction cook top and our stainless steel pans and pots weren't magnetic...these guys had a rep at Costco in December and decided to give them a whirl...I've been more than impressed so far, and I'm not easy on cookware.

    Very interesting! Also, very expensive.

    Yeah, had they not been running a promo at Costco I don't know that I would have purchased. We bought the 7 piece set that is usually around $550 for $350 with the Costco thing.

    This is what I have too. I love them. I hadn’t bought really good cookware since my mother had me buy Wearever pots in the early’70’s. $300.00 for the set back then. She said I’d have them for the rest of my life. Umm, no mom. These ones I probably will have the rest of my life. I love being able to cook without any oil. I do like my cast iron for searing meat though.
  • cwolfman13
    cwolfman13 Posts: 41,874 Member
    Options
    acpgee wrote: »
    These are the non stick pans I use. I like the fact that handles are removable so they can go in the oven and take less room to store. The manufacturer claims you can use metal utensils bit I don't dare, having destroyed a previous non stick pan, though probably by harsh dishwasher detergents.
    https://www.stoneline.de/en/stoneline-imagination/

    Can the Hex pans survive the dishwasher?

    Yes, but you have to re-season them afterwards. We haven't had any need to run them through the dishwasher though...everything just comes right off. They are also oven safe, but we haven't done that either.
  • cwolfman13
    cwolfman13 Posts: 41,874 Member
    Options
    ahoy_m8 wrote: »
    Ok. I'll try different pans, but the 2 I've tried so far had sticking with sprayer whereas same pans worked beautifully with aerosol canola for years. I've sent many empty cans to the landfill, sadly. :'(

    It might be time for new pans in general if you've been using the same non-stick pans for years. I'm curious as to how my new ones will work out, but I used to typically go through non-stick pans in about a year of use...they were fairly cheap though and the surface would get damaged making them not so non-stick anymore.
  • mmapags
    mmapags Posts: 8,934 Member
    Options
    cwolfman13 wrote: »
    mmapags wrote: »
    cwolfman13 wrote: »
    mmapags wrote: »
    I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
    I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.
    Probably not well.
    I ended up getting two different sized non stick frying pans. Expensive, but great for eggs. I also have a well seasoned cast iron skillet that works well for searing meats and cleans up easily.

    I cook eggs all the time in a stainless pan without getting any sticking by bringing it up to temp before hand with just a normal amount of fat. Maybe a teaspoon. I'm not a fan of nonstick surfaces. Too high maintenance and too delicate. Once they are scratched they have to be replaced.

    I used to feel the same until I found these, and I use my steel utensils too...these pretty much rock.

    https://hexclad.com/

    https://hexclad.com/pages/hexclad-science

    We got an induction cook top and our stainless steel pans and pots weren't magnetic...these guys had a rep at Costco in December and decided to give them a whirl...I've been more than impressed so far, and I'm not easy on cookware.

    Very interesting! Also, very expensive.

    Yeah, had they not been running a promo at Costco I don't know that I would have purchased. We bought the 7 piece set that is usually around $550 for $350 with the Costco thing.

    ETA: If I knew then what I know now, I still would have paid full price...they rock. But I was a little skeptical at the time.

    I hear you. With the promo, not bad at all!