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Cookware 19

Spray bottles

John Francis | Jul 3, 2012 02:35 AM

Visiting a kitchen supplies store, I noticed some "misters" - bottles that can be used to spray whatever, wherever. It occurred to me that I could sauté veg etc. with much less oil or whatever than I put in the pan straight from the bottle, and that a spray bottle might be a good tool for this. So I picked up one of them, a small-capacity glass bottle with a spray nozzle like that on a perfume bottle. Not so good - it dispenses a tiny amount and the design doesn't make it easy to aim.

So I looked at, and ordered a cheap three-pack of 8-ounce plastic spray bottles that looked right:

The shipping cost as much as the bottles!

What I got isn't quite what's in the picture - semi-transparent instead of opaque white, and with no measurements printed on the bottle. But that's fine, it's actually better for what I'd use the bottles for. One of the customer reviewers says that "The nozzles can be adjusted to give off anything from a fine mist to a strong stream," which is what I want, and that feature works well enough.

So I guess I'll keep them, and have filled the three bottles with olive oil, canola oil, and water. These can stay handy to the worktop and stove, while the original bottles (of the oils anyway) can go in the fridge for fresh-keeping. Now I just need to label the bottles to keep the oils straight. Might even buy another set of three, for the toasted sesame oil, peanut oil, and (cheap) "balsamic" vinegar in the cupboard. But for now I'll save my nickels and dimes while finding out whether the spray bottles actually make a difference in my cooking, and if I like the difference.

Anybody use spray bottles in this way, or other ways? What bottles do you use?

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