If I use cooking spray oil, I use it on cold pans. Just to keep it fresh longer, I store it in a cool place away from the stove.

It would be horrible to be burned like that. The victims deserve every penny.

and I have to wonder about the propellant, also. Those injuries sound devastating.

Still, you're going to have to pry my cooking spray out of my arthritic claws and I will give you an argument. There is nothing better for quickly greasing up some muffin tins or bread pans. It lives on the back of my sink, far away from the heat of the stove, but easy to grab when I need it. It's an off brand in a very hefty can with enough CO2 propellant to do the job but not overspray onto the floor where I could break my neck on it.. Best oif all, NO CANOLA.

a few times by pressing on the cover. We use olive oil but it works with whatever you desire. No explosives or chemicals and the glass container allows you to see the oil level. Called Misto or something like that. Been using it for 8 months. She was hesitant at first but uses it all the time now.

I have gone to the “dollar store” , to the hair aisle, and buy a small, trigger activated spray bottle. Wash it well and refill with oil as needed.
Now I use 2 bottles that are right next to salt and pepper, 1 is canola, the other has olive oil.
Worst that could happen, the bottle melts.

Koz

Boy, do I lead a sheltered life.

And yeah, I cannot begin to imagine storing something like that above the stove.

You spray it on casserole dishes or baking pans, etc. so that food doesn’t stick. A good example is “Pam”.

I usually just use a small amount of butter or some oil if I think it's needed.
a coo
I wonder just what chemicals are in the cooking spray.