Oil in an aerosol or pump can, usually with lecithin as an emulsifier and often a propellant, laid down as a very thin film to stop food sticking.
What it does in a recipe: Minimal, evenly distributed release layer between food and pan - measured in a fraction of a teaspoon, not a tablespoon. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Oil spray, Pan release spray, Non-stick spray
4substitutes
2close matches
Fats & oilscategory
Quick answer
Oil in a refillable mister
1 second of spray = about 1/4 tsp of oil from a pump mister
All substitutes, best first
4 ways to replace cooking spray
Oil in a refillable mister
Closest match
1 second of spray = about 1/4 tsp of oil from a pump mister
The same oil delivered as the same fine mist, just without the propellant and additives of the commercial can.
MethodFill no more than two thirds full and pump 10-15 times before the first spray. Refined oils mist better than thick unrefined ones.
Trade-offNothing lost. The spray pattern is slightly coarser, so hold the nozzle a little further from the pan.
Allergen checkStandard paste contains wheat flour, and most shortenings are palm and soy based. Substitute rice flour for a gluten-free version, read the shortening label if soy is a concern, and confirm anything critical with the manufacturer.
Oil brushed or wiped on
Reliable
One coating of spray for a 9-inch pan = about 1/2 tsp neutral oil, brushed thin
The same job done by hand - the point is a continuous film, and a pastry brush or a folded paper towel spreads one just as well.
MethodWork into the corners and up the sides, then wipe off any pooling. Excess oil fries the edges of a cake and makes them tough.
Trade-offHarder to get an even coat inside a bundt tin or a detailed mould, which is exactly where spray earns its place.
Allergen checkThis version brings both wheat and dairy into a pan that may have been sprayed to avoid them. Use a gluten-free flour or fine rice flour with a vegan block where either is a concern, and check labels rather than assuming a dusting is too small to matter.
Worth knowing
Aerosol sprays vary in what else is in the can - soy lecithin is near-universal, and many use grain-derived alcohol or propellants that are not declared as allergens. Read the specific can rather than assuming, and note that repeated spraying builds a sticky residue that ruins non-stick coatings.
At a glance
Cooking spray in summary
Cooking spray at a glance: category, its job in a recipe, the diets it suits, the diets its substitutes can satisfy, and how many substitutes there are.
Can I use oil in a refillable mister instead of cooking spray?
1 second of spray = about 1/4 tsp of oil from a pump mister. The same oil delivered as the same fine mist, just without the propellant and additives of the commercial can. Nothing lost. The spray pattern is slightly coarser, so hold the nozzle a little further from the pan.
Can I use pan release paste instead of cooking spray?
Equal parts by volume of flour, neutral oil and shortening, whisked smooth - brush on a thin coat. The flour and fat combine into a paste that clings to vertical and detailed surfaces far better than oil alone, which is why bakeries use it. The most reliable release for bundt and detailed tins by a clear margin. Applied too thickly it leaves a gummy patch on the crust.
Can I use oil brushed or wiped on instead of cooking spray?
One coating of spray for a 9-inch pan = about 1/2 tsp neutral oil, brushed thin. The same job done by hand - the point is a continuous film, and a pastry brush or a folded paper towel spreads one just as well. Harder to get an even coat inside a bundt tin or a detailed mould, which is exactly where spray earns its place.
Can I use butter and flour instead of cooking spray?
One coating for a 9-inch pan = 1 tbsp softened butter rubbed on, then 1 tbsp flour dusted over. The fat sticks to the pan and the flour gives the batter something dry to climb, which is why creamed cakes release cleanly from it. Leaves a faint pale crust on the outside of the cake, and the flour shows white on a chocolate one - use cocoa powder instead there.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.