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[–] 6 points 1 month ago* (12 children)

I suggest getting a reusable 2-in-1 spray/pour bottle. Saves a little money if you're buying two things of oil. If you're as frugal as me then you buy the oil from a discount store too.

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  • [–] 7 points 1 month ago (3 children)

    The issue I have with plastic spray nozzles and units with oil is that they get gunky even if you clean them after every use. And most heads are not supposed run through the dishwasher. Which is highly impractical for us. For a while I bought a new one every year just to replace the top part.

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  • [–] 0 points 1 month ago (4 children)

    what i don't get is who uses that little oil that they have to spray it? i just pour oil all over it.

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  • [–] 4 points 1 month ago (2 children)

    You may not get it, that's fine, but it is an extremely common cooking technique. What you're saying is like saying "Why do people steam things? I don't steam things, that's just stupid" (I know you didn't say it was stupid)

    Pouring oil will be right in some cases, but in other cases WAY more oil and WAY less distributed than desired.

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  • [–] 2 points 1 month ago

    One example would be my 1960s egg poacher, about all I use spray for. I could use butter, and have!, but the spray ensures it hits the entire surface and the egg no stick. Yes, I could wipe it with a buttered paper towel, but that's messy.

    Having said that, I refuse to pay the ridiculous price for spray oil. Only reason I use it is that my wife stocks it for whatever reason.

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