Thanks Beverly :-) ...but no, I guess if I really wanted to I could try to put some olive oil into a pump spray bottle. But I get along just fine in the kitchen with a drop of oil on a pan rubbed all over with a finger or a tissue. Wolf's spider solution (also used on moths or butterflies which accidentally enter the house) is to take his pocket handkerchief and gently catch the insect, folding it inside. He then takes it outside and releases it. I also catch spiders ....rarely seen here in the house though....using a glass jar and sliding a piece of paper underneath then carrying them outside. If a fly comes in the house I usually open a window and chase it out, but we both will swat or spray indoor mosquitos. SharonCb

I use it for everything, you don't use much and you cannot taste the flour. It's there to emulsify the two oils and bind them. I keep it on my counter in a jar, spread it in the frying pan or on the griddle with a brush. I've used it for a couple of years and love it.

I can't help you, as I don't use aerosol cooking sprays. I make my own pan release recipe. It won't make non-stick pans get that black gunk, they always look as good as new. Better Than Pam Coating 1/2 cup shortening, room temperature 1/2 cup vegetable oil 1/2 cup flour Beat with mixer until light and fluffy like marshmallow or whipped cream. Stores in the cupboard.

Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article