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no stick sprays

17 years ago

has any one tried using a sprayer filled with one's own oil, as opposed to buying one of the brands made for that purpose?

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Comments (14)

western_pa_luann
17 years ago
yes... it lasted for bout six months then failed to 'pump'.
Bumblebeez SC Zone 7
17 years ago
I hated it. It was hard to clean and didn't spray well.
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I use this ALL the time for my baking, and it's perfect for breads and bundt cake. No need to flour when you use this. Tami mentioned this on the non-stick coating thread. JasDip's non-stick, non-spray, bread pan coating. I've had good luck with my bread and rolls and my lemon bundt cake, with using the home-made coating. Nothing sticks. It keeps in the cupboard and you just brush it on the pans, muffin tins. It replaces oiling and flouring the pans. And unlike the cooking sprays, you don't get that ugly build-up. Better Than Pam Coating 1/2 cup corn, canola or vegetable oil 1/2 cup shortening, room temperature 1/2 cup flour Beat all ingredients with an electric mixer until it has increased in volume slightly and resembles marshmallow cream. Store in a covered container in the cupboard. If it separates upon sitting, just stir before using.
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Honey-Glazed Pork Roast (Better Homes & Gardens) 2 - 3 teaspoons smoked paprika or paprika 2 teaspoons coarse kosher salt 3 - 5 pound bone-in pork roast, ribs removed and tied Fresh oregano sprigs 3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered 1 small green pepper, stemmed, seeded, and quartered 1 tablespoon olive oil Salt and pepper 1/3 cup honey 1/4 cup lime juice Fresh oregano and/or thyme sprigs 1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt. 2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours). 3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes. 4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.
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Just in case no one told you yet today, Grainlady, you are so appreciated! Since I know you’ll understand, ironically, I didn’t continue in the background section a possible soy allergy/intolerance that needs testing (mine:) I’m the one with the nut allergy too. There’s possible fructose intolerance with FODMAP diet exploration going on also:) On the positive side, there’s a high level of appreciation when we find something that works for everyone. Yes, the milk allergy is a game changer and has expanded my horizons. I make Sourdough biscuits for him (revised adding more flour) and am going to experiment trying it with shortening/butter flavoring instead of margarine based on your comments. As an aside, we're a family of runners. This young man will participate in the Boston half-marathon next weekend and can polish off a recipe of biscuits with bowls of minestrone like no other:) Interesting about the Silpat/non-stick foil for the cinnamon chips (read one poster in the comments asking about that but no response) I’m going to try some modifications now that I’ve made a batch per specifications. I’ve never purchased cinnamon chips and can’t make a comparison, but I will say these are very good and baked very well. I'd recommend giving it a whirl since you have a healthy supply of cinnamon! Grainlady said “I have addressed most of the food challenges you do, so I understand how rewarding it is to find something that fits the bill. :-) “ True words! Thanks for your sharing your exceptional insight -- it is truly appreciated, informative and encouraging.
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calirose
Original Author
17 years ago
Thanks for the info!
Miss EFF
17 years ago
Ditto Ditto! It was awful.
tishtoshnm Zone 6/NM
17 years ago
Same experience here.
lilydilly
17 years ago
Ditto ditto ditto to the above. Mine was nice stainless steel, quite expensive and looked good. But simply didn't work properly at all. Someone snapped it up in the garage sale I had, and then I felt guilty for days for even selling the thing. But the lady was soooo excited to have found it, that I figure she had a few minutes of pleasure before she realised too that she'd bought a bomb.
Lily
User
17 years ago
I have one made by Pampered Chef and it has never been a problem. I've had it at least 4 years, have it filled with EVOO and use it several times a week.

Sorry everyone has had such poor experience with them.
calirose
Original Author
17 years ago
I appreciate the replies! Thank you.
budster
17 years ago
I have had 2 plastic ones which did conk out on me after a while, and now have 2 stainless steel ones which work fine thus far (knocking on wood as I type). I figure since both plastic ones each lasted over a year and I refilled them both several times, their under $4.00 cost was worth the several cans of commercial spray I might have purchased. So they conked out but were for me still a money saver in the long run. I was given a steel one for a gift and am using that at the moment but had already purchased a steel one before the gift arrived and it is waiting in the wings so to speak. My gourmet cook SIL told me the trick is to release the pressure when you are done using the thing every time. I do that and think it helps but who knows. For me, they are all a moneysaver but this is just MHO.
calirose
Original Author
17 years ago
Appreciate the info about stainless steel. Thanks budster.
Ina Plassa_travis
17 years ago
funny - I never did outgrow the habit of spreading that teaspoon of oil around with a pastry brush...non-stick sprays work with the Teflon coatings, I guess?
Bumblebeez SC Zone 7
17 years ago
I use spray for food not pans and don't use non stick pans.
calirose
Original Author
17 years ago
I mostly use spray for muffin pans and the bbq grill. I don't use nonstick pans either.

chinacat, I use a pastry brush otherwise also.
twizzis
17 years ago
My money was wasted on the Pampered Chef's pump. A silicone brush is the way to go.

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