An entire category of cooking oil sprayers seems to exist on the market.
I intend to use such an oil sprayer to deposit a thin layer of oil on a cast iron pan before cooking (crepes, omelettes..).
The idea from using my own oil sprayer is to avoid the ingredients (lecithin, dimethyl silicone, butane/propane) that are in the industrial variety (Pam)—besides that lecithin could cause the polymer seasoning to become tacky.
If I use the sprayer daily, I can hope that the nozzle would not clog, but if I use it weekly, it seems hopeless.
I'm thinking of this recipe:
- Estimate the oil (canola oil, melted coconut oil) needed for one cooking session; pour in the clean and dry sprayer.
- After use, discard the remaining oil, fill with a little vinegar and a touch of baking soda. Shake. Spray until empty. Rinse with water. Air dry.
The bottle itself is dishwasher safe. I don't like the idea of running diluted dish soap in the mechanism since it's too easy to leave trace amounts.
What are my chances of success? Will the steps above keep the nozzle from clogging? Can you suggest an alternative?