Store bought non-stick vegetable sprays can contain polymers, dimethyl silicone which is an anti-foaming agent and a propellant such as butane or propane. One major drawback of the store bought version is the price, (and that’s if you don’t mind ingesting the additional chemicals!). Worse, recently there has been an onslaught of cases of cans exploding when during use leaving victims badly burned.
Here’s a simple Do it yourself recipe to replace those expensive, potentially dangerous non-stick sprays.
This simple homemade non-stick cooking spray recipe is designed to replace those tiny expensive cans of chemical laden sprays at the grocery store.
Most Common Recipe:
You’ll Need:
1 cup Olive Oil
1 Misto Bottle
Place the olive oil in the Misto Bottle, pump it several times and spray as needed.
Original Recipe
You’ll Need:
1/2 c. liquid lecithin
1/2 c. Olive Oil (Or Canola oil)
1 Misto Bottle
Combine, store in pump spray bottle.
Butter Flavor:
To Make butter flavor, add 1/2 tsp Butter extract to the mix
The Lecithin in the recipe is used as an emulsifier and also as a binder for the spray itself.
How to Clean your Misto
Here are the instructions from the MISTO manual for cleaning I only add a couple of tablespoons of oil at a time so that it never sets for long periods of time and I’ve never had any issues with it clogging or breaking.
Usually, MISTO® will need to be cleaned approximately every 6 to 8 weeks to keep it working smoothly.
- Fill the MISTO® 1/2 full with hot tap water
- Add one drop liquid detergent and shake to mix.
- Pump 10-15 times
- Spray for ten seconds
- Allow the soapy water to remain in the sprayer for several hours or even overnight. This will allow it to break down any oil that has solidified in the sprayer.
- Rinse, repeat the sequence above with fresh hot water.
© Can Stock Photo Inc. / shcheglov
