Interesting article about fat...

[bmccasland]

But there is something about butter melted on a warm slice of whole wheat bread fresh from the oven... aaaah. which is why it doesn't occur very often

My problem with the sprays is two things - the spray can, and inhaling the aerosol oils. When I used them, I had to go outside to spray, sticking my nose up wind. Now I don't bother. But I don't cook eggs for breakfast either. For sauteing veggies or other things I use some olive oil in a non-stick pan. If I'm going to bake I use paper muffin tin liners (for muffins) or crisco to grease the pan. Heck if I'm going to bake a cake, what's a little crisco when there's a couple of sticks of butter involved anyway? Moderation folks, in moderation, and share!

[Wahine]

My Dad had one of these and swore by it.

http://www.amazon.com/Endurance-RSVP...d_sbs_gf_img_3

No aerosol, can still use olive oil, or my favorite, walnut oil.

[Flybye]

I have started to use light tasting olive oil and salt on my popcorn instead of butter and salt. I have my whole family hooked.

Come to the other side............. I will have you converted in no time!

[OakLeaf]

Yup, I use those pump sprayers too. I used to have another one for hair spray, and I'd fill them with spray that came in the regular non-aerosol bottles. I can't stand the waste, toxics and greenhouse gases involved in single-use aerosol cans.

Only thing is they're a real PITA to clean. It can be done though. Very warm water and a lot of dish soap, pump and spray through about a kawillion times, repeat with plain rinse water.

But I don't obsess over the amount of oil I use for sauteeing, and more often than not I'm cooking beans in the pressure cooker which requires a tablespoon or two of oil to keep the foaming down. So mostly I use the oil sprayer for greasing my silicone baking pans. Not that I do a lot of baking... and that's pretty much the only time I use butter (never margarine or crisco)

[kelownagirl]

You're supposed to wash them??

[OakLeaf]

You're supposed to wash them??

I guess if you're using them pretty constantly they stay flushed out. I don't worry about it until the oil starts smelling rancid

[Tuckervill]

I don't use non-stick pans anymore--they have some serious health issues of their own. No aluminum, either. Either stainless steel (with things that won't stick in the first place), or for eggs, gravy, etc., a very well-seasoned 30-year-old cast iron skillet, and its smaller companions. I got an enameled cast iron soup pot for xmas and I'm very pleased with it.

Karen

[Jolt]

I don't use non-stick pans anymore--they have some serious health issues of their own. No aluminum, either. Either stainless steel (with things that won't stick in the first place), or for eggs, gravy, etc., a very well-seasoned 30-year-old cast iron skillet, and its smaller companions. I got an enameled cast iron soup pot for xmas and I'm very pleased with it.

Karen

Yeah, I'm trying to get away from the nonstick pans myself after hearing about the problems with Teflon. As far as aluminum, the only time I cook in that is if I'm backpacking (the weight difference between that and stainless steel is quite significant when you're carrying everything on your back!). The only thing that stinks about avoiding the nonstick skillets is that the stainless steel one I've been using is the PITS to clean after cooking eggs etc. in it!!!