Spray olive oil in a can!

[i-need-a-martini]

Is that the best invention ever or what?!

[sandypas]

I bought one of the stonewear frypans and it is marvellous to cook without oil, otherwise I used to do what j*oono does.  Wipe the pan over with paper towel and bran oil.  I was advised by the diabetic educator to use the bran oil.

[pct001wine]

Sorry to burst your bubble martini !  I learnt the hard way, singed a few hairs on my arm lol

Maybe check the contents too:

It may contain lecithin, which is an emulsifier, dimethyl silicone, which is an anti-foaming agent, and a propellant such as isobutane or propane. Butane, Isobutane, and Propane are colorless and odorless compressed gases that are derived from petroleum and natural gas. They are used as aerosol propellants in cooking sprays, cosmetics, and personal care products in place of other propellants (CFC propellants) that have been shown to have negative effects on the environment.

[katydidthat]

Debra, I find that fatty meats taste much better when cooked in water or stock ... as you say, they have enough fat in them. And, using water seems to evaporate the fat, leaving mince tasting really lean.

Joono, I LOVE EVOO ... just not on some things. Give me a Greek salad with an olive oil and balsamic vinegar dressing ... or potato and fish cakes cooked in olive oil. And, for my roast dinners ... bring it onnnnnnnnnnnnnn. Oh, and home made hot chips and fried potatoes ... oh, yes.

I kinda regret now, that we're having healthy sushi for dinner 😞

[toon_town_nutter]

Don't use spray oils in non-stick pans it wrecks the coating. I use a spray oil to stick baking paper to the sides of the cake tins so it doesn't slide around when I'm tipping the batter in. Otherwise I use rice bran oil to brown onion and garlic. But apart from that I don't think I use oil really. If you buy meat from woolies you tend not to need any fat cos plenty comes with it. 

[i-need-a-martini]

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@toon_town_nutter wrote:

Don't use spray oils in non-stick pans it wrecks the coating. I use a spray oil to stick baking paper to the sides of the cake tins so it doesn't slide around when I'm tipping the batter in. Otherwise I use rice bran oil to brown onion and garlic. But apart from that I don't think I use oil really. If you buy meat from woolies you tend not to need any fat cos plenty comes with it. 

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What? Why?

Gees I am using it on EVERYTHING!

[givemeaspell]

I have heard many a nutritionist say you are better off buying olive oil and putting it in a spray bottle, the spray in a can has additives we don't need.

[***super_nova***]

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givemeaspell wrote:

I have heard many a nutritionist say you are better off buying olive oil and putting it in a spray bottle, the spray in a can has additives we don't need.

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Absolutely, the oil sprays are BAD.  Sorry.

[patchoo78]

I cook everything in either butter ot oil

[*elizabeths-mum*]

I like it for spraying in cake tins (outside) before flouring but for other cooking it's a dollop of oil from the bottle or water.

[i-need-a-martini]

I am reading the back of my can and the only additive is the propellant which is a food safe.

I read an article somewhere that said that the hydrcarbon in olive oil spray is akin to humans ingesting iron - in small amounts it has traces of nutrients, in large amounts it becomes toxic. 

But there are quite a lot of scare campaigns out there it seems.