For years, when cooking/baking something that required being greased or oiled (skillets, cake pans, etc) I would pour a bit of oil in the bottom of the pot/pan, fold up a paper towel and then wipe the oil around with the towel to coat the bottom and sides.
However, a few years ago a friend turned me on to oil sprayers. These are bottles that you pour liquid oil (olive, canola, etc.) into and they have a sprayer with a “pump” that fits on top. You pump the cap several times (until it feels pressurized) and then the oil will spray out of the sprayer.
These function just as if you’d gone to the store and purchased a can of cooking spray, only there are no propellants or other chemicals mixed in with your oil.
I particularly like this method because I know exactly what is in the bottle – OIL!
I purchased my sprayer from Pampered Chef and have had it for about 2 years and use it many times each week and I love it!
This post is linked to Things I Love Thursday.