Lynne Rossetto Kasper
Host of The Splendid Table
produced by Minnesota Public Radio and Tom Voegeli Productions,
distributed by Public Radio International

Spray-On Oil

Q: Do you recommend non-stick, spray-on oil?

LRK: No. If you want a thin film of oil on your pan, take a good quality oil, moisten a paper towel with it and rub it on the pan. You won't get anymore fat than you would get from a cooking spray. Most of the time the stuff in those sprays tastes quite terrible. If you read the label, you will see that there is a lot of stuff in the sprays that you don't need. Keep good olive oil or cold-pressed vegetable oil on hand. Cold-pressed means it hasn't been hydrogenated or treated with heat. This process leaves more nutrients intact. Using oil and a paper towel will save yourself a lot of money, too!

Lynne's Corner: More Questions

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