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KackyK
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| Posted: Aug 24 2010 at 8:28am | IP Logged
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I try not to use cooking spray too much. I tend to use plain old butter instead. I have also used olive oil in one of those Pampered Chef spray pumps. But I'm not sure anymore since I know olive oil shouldn't get too hot. So now I'm not sure what to do?
I broke down and bought some cooking spray. It has soy (one thing I'm trying to stay away from, hard to do!). All of them had soy at our grocery store. Propellant is a scary ingredient too, although I know why it is in there.
Anyways...got any other ideas????
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KackyK
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JodieLyn
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lots of other oils to choose from.. not just olive for putting in a spray pump.. I dislike the sprays (overspraying and such).. so I just swipe the pans with oil and a papertowel.. can get a thin coating that way.
peanut oil (barring allergy) is a good fairly cheap high heat oil..
you can get coconut oil or palm shortening for a solid oil to wipe pans with
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MaryM
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We use a spray some of the time... 
Another hint I once heard which we do, is to save the wrappers for butter sticks (stored in a bag in refrigerator). Then use those to butter pans. It already has the paper to use to rub it around. Very handy and frugal. 
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KackyK
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| Posted: Aug 24 2010 at 3:33pm | IP Logged
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See I knew you guys would help me see the obvious. Yes...wiping...why must it be a spray? As dh would say, I get so trapped into my routine, it becomes harder and harder to see out of it!
And great idea on the butter wraps (one of my ds's tries to get it off in one piece, it's his challenge!).
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KackyK
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MaryM
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KackyK wrote:
And great idea on the butter wraps (one of my ds's tries to get it off in one piece, it's his challenge!).
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Yes, a nice full, unripped piece is best  .
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JennGM
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If you don't have the butter piece of paper, sticking your hand in a plastic sandwich baggie makes an unmessy greasing job. You could also use a pastry brush to get all the cracks, just need the butter to be soft.
Because of allergies we can't use butter. So I grease with olive oil, or other types of oil or dairy free margarine (Earth Balance), but we rarely use spray. It's a modern convenience that I never got used to using  . I think my mother avoided buying spray cans for years, and so I never got into the habit.
So we're opposites, Kacky! I have a can in my pantry and I think it's over 3 years old!
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CrunchyMom
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JennGM wrote:
| I think my mother avoided buying spray cans for years, and so I never got into the habit. |
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Mine, too. She did what Mary does and saved her butter wrappers.
Eventually she did start using it, but I think her own (non health related) reasoning for not was that she felt it did something to the pans so that if you ever started using it, you had to continue using it, and she baked so much, she couldn't afford to always have it on hand at that time.
I don't know whether that is true or if it was true at one time and has since changed, or if it was only true for the types of pans my mom had, etc...
I usually use whatever oil is in the recipe. I have a silicone pastry brush which I LOVE because it can go in the dishwasher and get clean and is easy. But with butter, I use the wrapper or a paper towel.
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LucyP
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My mum got me a Weight Watchers oil spray - just the empty bottle, you add whatever oil you like and pump the top to pressurise it and then spray: no nasty hidden ingredients. I use rice bran oil, cold pressed canola, extra virgin olive oil - whatever really.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: What do you do for cooking spray?
