Cooking spray vs olive oil

Cooking spray vs olive oil

when I happened to read the ingredients on the can of baking spray I was using, you know, the stuff that comes in an aerosol can that you use to spray on baking pans or casserole dishes to prevent food from sticking. I immediatedly threw that can away. I remembered seeing a gadget you could buy that was a mister, you could add your own oil to the container. So I started looking in catalogs and finally found and ordered one. At first it worked very well, it produced a very fine mist, but nowdays it just spurts, but it works good enough that it will remain my main system of distributing oil on baking surfaces. I use olive oil in the mister and use it for baking cookies, rolls, casseroles, crustless pies like quiches and pumpkin pie, brownies, bars. I also keep on the counter right next to this mister, a gifted tall square hand painted bottle with a stopper and spout that I fill with olive oil. For cookie sheets, I actually will use the bottle of oil rather than the mister. The point is that I use olive oil, or occassionally canola oil, to grease all my baking and cooking pans to keep food from sticking. 

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil

Cooking spray vs olive oil