oil sprayer -- what's going wrong?
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
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?
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
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?
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Replies
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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.4 -
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.1
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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.
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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
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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.1
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I’ve been using parchment paper. Nothing sticks to it. You don’t need any oil at all, for many foods.0
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Heretofore, I have been using this canola aerosol. https://www.instacart.com/products/113521-carlini-canola-cooking-spray-6-ozDid 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.
ETA: I hear you on the sticky goo!
I'm wondering if we've been eating silicone all these years.
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
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I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.
[/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.1 -
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.4
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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.1 -
missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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.1 -
missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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.1 -
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.1 -
cwolfman13 wrote: »missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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.0 -
cwolfman13 wrote: »missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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.2 -
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?0 -
cwolfman13 wrote: »cwolfman13 wrote: »missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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.0 -
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.1 -
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.1 -
cwolfman13 wrote: »cwolfman13 wrote: »missysippy930 wrote: »
I use parchment, too, for stuff in the oven. Not sure how that would work with an omelette.missysippy930 wrote: »I’ve been using parchment paper. Nothing sticks to it. You don’t need oil.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!0 -
cwolfman13 wrote: »
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.
FYI, this is still going on. $350 for the 7 piece set and $300 for the 6 piece saucepan set. Just bought both. Thank you.
1 -
I have that exact sprayer and it works fine for me, though mine has olive oil in it. Overall I don't actually care for it, though, it doesn't really spray very fine at all.1
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MelanieCN77 wrote: »I have that exact sprayer and it works fine for me, though mine has olive oil in it. Overall I don't actually care for it, though, it doesn't really spray very fine at all.
I get what you mean about the not very fine mist. I thought about trying olive oil, but it has a lower smoke point so it's hard to see how that would improve things. Haven't tried it, though.
I've never had pans with nonstick coating. The ones I've been using with the sprayer (and before that with canola aerosol with no problems) are enamel porcelain coated steel (Chantal) and cast iron (Le Creuset).0 -
MelanieCN77 wrote: »I have that exact sprayer and it works fine for me, though mine has olive oil in it. Overall I don't actually care for it, though, it doesn't really spray very fine at all.
I get what you mean about the not very fine mist. I thought about trying olive oil, but it has a lower smoke point so it's hard to see how that would improve things. Haven't tried it, though.
I've never had pans with nonstick coating. The ones I've been using with the sprayer (and before that with canola aerosol with no problems) are enamel porcelain coated steel (Chantal) and cast iron (Le Creuset).
Consider macadamia oil?
I don't find olive oil as sticky on roasting pans as canola, though I know no reason why that would be so, it's just experiential.
I can easily overheat olive oil in my cast iron pan (I'm easily distracted), but macadamia is more forgiving. Haven't tried avocado oil or almond oil, but they're also liquid at room temp, and have high-ish smoke points.1 -
Porcelain coatingand Le Creuset are both non stick coated pants that can get damaged.1
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Porcelain coatingand Le Creuset are both non stick coated pants that can get damaged.
huh... I've never thought of them as nonstick. I've always used some kind of fat... bacon drippings, olive oil, canola aerosol spray. I routinely flip stuff in my pans without using a spatula, you know, just sliding it around, up and over. Even starchy stuff like potato slices for a tortilla espanola. I'm pretty sure an egg or raw potatoes would stick without some kind of lubricant. I've been using my pans for >2 decades without a sticking problem until this experiment with the sprayer device & canola.
Maybe my porcelain is damaged, but it works fine with the aerosol (which I was hoping to stop using.)
Thanks also for the thoughts on other oils. My empirical experience agrees: canola seems sticky despite it's higher smoke point. Ann, I too avoid olive oil for sauteing because I like doing it quick on high heat, and I can easily overheat olive oil. When I see recipes that encourage sauteing with EVOO, I'm just like 😲1 -
I googled the smoking point of canola oil and it is apparently 204C. That's too low for a lot of cooking I do. Just for searing a steak I want the pan to be a minimum of 205C and preferably 240C.1
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Porcelain coatingand Le Creuset are both non stick coated pants that can get damaged.
huh... I've never thought of them as nonstick. I've always used some kind of fat... bacon drippings, olive oil, canola aerosol spray. I routinely flip stuff in my pans without using a spatula, you know, just sliding it around, up and over. Even starchy stuff like potato slices for a tortilla espanola. I'm pretty sure an egg or raw potatoes would stick without some kind of lubricant. I've been using my pans for >2 decades without a sticking problem until this experiment with the sprayer device & canola.
Maybe my porcelain is damaged, but it works fine with the aerosol (which I was hoping to stop using.)
Thanks also for the thoughts on other oils. My empirical experience agrees: canola seems sticky despite it's higher smoke point. Ann, I too avoid olive oil for sauteing because I like doing it quick on high heat, and I can easily overheat olive oil. When I see recipes that encourage sauteing with EVOO, I'm just like 😲
Have you weighed how much aerosol or spray you are using? By weighing my pan after I sprayed, I recently discovered I wasn't doing the 1/5 sec spray which is 0 calories, but was actually using as much if not more than I would with regular oil, so I went back to that, as it is way cheaper, works just as well if not better, and does not have that funny smell.
(This was for scrambled eggs.)2 -
This is how I measure my non stick spray: Pan/sheet pan on scale, tare, spray, measure in grams.kshama2001 wrote: »Porcelain coatingand Le Creuset are both non stick coated pants that can get damaged.
huh... I've never thought of them as nonstick. I've always used some kind of fat... bacon drippings, olive oil, canola aerosol spray. I routinely flip stuff in my pans without using a spatula, you know, just sliding it around, up and over. Even starchy stuff like potato slices for a tortilla espanola. I'm pretty sure an egg or raw potatoes would stick without some kind of lubricant. I've been using my pans for >2 decades without a sticking problem until this experiment with the sprayer device & canola.
Maybe my porcelain is damaged, but it works fine with the aerosol (which I was hoping to stop using.)
Thanks also for the thoughts on other oils. My empirical experience agrees: canola seems sticky despite it's higher smoke point. Ann, I too avoid olive oil for sauteing because I like doing it quick on high heat, and I can easily overheat olive oil. When I see recipes that encourage sauteing with EVOO, I'm just like 😲
Have you weighed how much aerosol or spray you are using? By weighing my pan after I sprayed, I recently discovered I wasn't doing the 1/5 sec spray which is 0 calories, but was actually using as much if not more than I would with regular oil, so I went back to that, as it is way cheaper, works just as well if not better, and does not have that funny smell.
(This was for scrambled eggs.)
I find I typically use 2-3 grams.0 -
kshama2001 wrote: »Porcelain coatingand Le Creuset are both non stick coated pants that can get damaged.
huh... I've never thought of them as nonstick. I've always used some kind of fat... bacon drippings, olive oil, canola aerosol spray. I routinely flip stuff in my pans without using a spatula, you know, just sliding it around, up and over. Even starchy stuff like potato slices for a tortilla espanola. I'm pretty sure an egg or raw potatoes would stick without some kind of lubricant. I've been using my pans for >2 decades without a sticking problem until this experiment with the sprayer device & canola.
Maybe my porcelain is damaged, but it works fine with the aerosol (which I was hoping to stop using.)
Thanks also for the thoughts on other oils. My empirical experience agrees: canola seems sticky despite it's higher smoke point. Ann, I too avoid olive oil for sauteing because I like doing it quick on high heat, and I can easily overheat olive oil. When I see recipes that encourage sauteing with EVOO, I'm just like 😲
Have you weighed how much aerosol or spray you are using? By weighing my pan after I sprayed, I recently discovered I wasn't doing the 1/5 sec spray which is 0 calories, but was actually using as much if not more than I would with regular oil, so I went back to that, as it is way cheaper, works just as well if not better, and does not have that funny smell.
(This was for scrambled eggs.)
Good point. When I have done that, it registers 0g on my scale, so I log it as 1g. Minimum my scale registers is 2g.0
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