cooking spray
Oil in an aerosol or pump spray, applied in a thin, even film to keep food from sticking to a pan or baking dish. It's a delivery method more than a distinct ingredient -- most brands use a neutral refined oil chosen for how thin and even a coat it lays down.
Buying guidance
Plain, neutral versions work for most pans and dishes; flavored (butter, olive oil) sprays exist but can leave uneven pockets of taste since the spray pattern is never perfectly even. Check that the nozzle produces a fine, even mist rather than sputtering out oil in drops, which defeats the point of using a spray.
Substitutions
- A thin wipe of oil or softened butter, applied with a paper towel or brush -- works just as well, just less convenient for hard-to-reach corners of a pan.
- Flour or parchment paper, for a baking pan -- often used together with or instead of a fat, depending on what's being baked.
Tips & common mistakes
Spraying it directly over an open flame or a very hot surface can produce a brief flare, since it's a finely aerosolized oil -- coat the pan or dish before it's over direct heat rather than while it's already on the burner. Versions with added flour or flavoring for baking can leave a sticky buildup on a nonstick pan's surface over repeated use that plain bottled oil doesn't.