Cooking Spray

Store upright at room temperature. Keep away from heat and direct sunlight. Aerosol cans remain usable for months to years if stored properly; pump sprayers last indefinitely but are only as good as the oil inside. Once opened, homemade oil sprays (if you refill a pump sprayer) should be used within a few weeks.

Spray in short bursts from 6 inches away for even, light coverage—overspreading can pool and burn.

Shake aerosol cans well before use to distribute the propellant and lecithin evenly.

Works best on room-temperature pans; some cooks prefer applying it to food instead to avoid residue buildup on hot cookware.

Pump sprays avoid aerosol propellants and are refillable, making them a more eco-friendly choice.

Use sparingly on non-stick pans—a light mist is usually sufficient and won't damage the coating.

Spraying too heavily, which causes pooling, burning, and gummy buildup on pans over time.

Using on very hot pans immediately before cooking—the spray can ignite if the pan is smoking.

Forgetting to shake aerosol cans, leading to uneven or weak coverage.

Assuming all cooking sprays are the same; some contain added salt, butter flavor, or other ingredients that may not suit every dish.