Homemade cooking spray is yet another of dozens of store-bought replacements to add to the list of replacements that we share.
Homemade versions are super, super easy and you know what is in them for health reasons. It saves you loads of money. It is crazy how much a little bit of oil in a can costs! CRAZY!
Well, we learned this a long time ago and it is easily made in a couple of minutes. What is sometimes tough…finding a good spray bottle. It is best to use glass or aluminum.
We found aluminum spray bottles at Dollar Tree! I was so excited as these are the BEST! Glass is great, but the possibility of breaking is quite high. Ultimately, if all you have is plastic, that will work – it’s just that some oils can permeate and leach into the solution – so go with BPA free if you can and store in a cool, dark place.
Okay, so let’s get ready to rock n’ roll with the spray oil!
All you need is……
- 1 part oil
- 2-4 parts filtered water
That’s it! But before I move on, I wanted to talk a bit about the oils.
Olive oil is the most popular, which works well. I personally want to use an oil that can with stand a higher temp of heat before reaching the smoke point. Olive oil is best for temps that are 325 and under as this is the smoke point. However, for most purposes and baking, this isn’t as much of an issue anyway as it mostly applies to cooking methods like frying, so in the end Olive Oil will be fine.
High heat oils are avocado, peanut and safflower (and of course vegetable or canola). You can also use vegetable or canola, but they are not the healthiest oils. It works fine, but for health reasons, if you are going through the effort of making your own, you might as well save money and health by going with one of the other high heat oils that are also healthy. We personally use avocado or safflower oil.
So… in the end, glass, plastic or aluminum and olive, avocado or canola oils will all work in some way. I just wanted to share the pluses and minuses of each container and oil.
Here’s how to make it:
- Using a funnel, pour 1/4 cup of oil in your container.
- Then add 3/4 – 1 cup of water to your oil.
- Put the lid on and shake.
- Then use like you would normal cooking spray. We like to set the spray on a mist.
- You will need to “shake it up” right before each use.
- *Has a basic rule – you will use 1 part oil to 2-4 parts water, whatever size bottle you have.
I also wanted to add one final note: this works well for casseroles, cook top meals and dishes of all kinds – including baking. However, sometimes, depending on what I am baking – I will also “brush” on an oil instead of spray for a denser coverage in baked goods. This is probably going to depend on each individual recipe and baker, so just experiment with using this vs. the few times that you may need a denser coverage.