Review: Misto Oil Spritzer

When I was scrutinizing my master grocery list, eyeing just how many items I could eliminate, I noticed “cooking spray.”

“Cooking spray should be an easy thing to eliminate,” I thought.

Turns out I use it a lot. Sometimes you don’t know these things until you do without. In our early years of marriage I didn’t buy cooking spray; I thought of it as a luxury item. But back then I also kept Crisco on hand and used that to grease pans.

Now I avoid hydrogenated fats, Crisco included, and butter browns and burns too easily to grease pans going into high heat.

There is always parchment paper and Silpats, which I do love to use.

However, I roast a lot of vegetables and had come to rely on the shortcut of spraying the pan and then the vegetable with canola oil cooking spray. Drizzling & tossing uses so much more oil and is so much more messy!

In all, I missed my cooking spray.

A Simple Solution

So, I decided I would spring for a Misto oil spritzer and see if it really did work. I had heard some negative reviews, but then I saw some tips for avoiding clogging and other breakdowns, and I decided it would solve my roasted vegetable problem nicely.

I love it!

From the product description on Amazon:

Simply fill this beautiful high quality sprayer with your best olive oil. Pump the cap to pressurize. Then spray for 10 seconds and pump up A plastic cap underneath the sprayer’s top twists off so the sprayer can be half-filled (1/3 cup) with oil. Inside the top is a plastic tube that fits over the spray nozzle. again. It’s simple, ingenious, and practical. With its cap on, the sprayer stands just 7-5/8 inches high, so it tucks away easily on any countertop. Made of satin-finish aluminum with a black-band accent, it’s sleek as well as utilitarian. No chemicals or propellants. Refill and reuse again and again.

Uses

• Grease pans.
• Grease muffin pans.
• Spritz vegetables to be roasted or grilled.
• Fill with 1:1 lemon juice & water and spritz cut apples so they don’t brown.
• Spritz pizza crust or other crispy bread (like grilled bread or fococcia) before salting and seasoning.
• Spritz salad with olive oil.
• Spray vegetables or meat or grill as necessary when grilling.

Tips

• Never fill more than half full. I usually just pour in a couple tablespoons at a time, but that lasts me 1-2 weeks.
• Unscrew the top after use to release the pressure; do not store it pressurized.
• To clean, fill with hot water and a drop of mild detergent, and spray.

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