Home care / Kitchen · 4 min read · Updated October 2026
How to use less oil when cooking (without dry food)
The recipe says a tablespoon. The bottle says glug. The pan swims in oil, the counter has a sticky ring, and the air fryer basket is greasy.
Curated by Lisa, founder of By Dejuls
Why we use more oil than we think
Pouring from a large bottle is hard to control, and most people pour several tablespoons when a recipe needs one.
Oil adds flavour and helps food brown, so the goal is to spread a small amount evenly, not cut it out.
Mist vs. pour: when to use each
A fine mist coats a pan, roasting tray or air fryer basket evenly with a fraction of the oil. It's great for vegetables, potatoes and reheating.
A pour is better for salad dressings, dipping bread and finishing dishes.
A 16oz (about 470ml) bottle holds a good amount for daily cooking without taking up much counter space.
Spray cans vs. a refillable bottle: the value
Aerosol cooking sprays cost more per ml than bottled oil and often contain added ingredients. A refillable bottle lets you use your own olive or cooking oil.
At $34.80, it's a small kitchen upgrade, and it pays back through less waste and fewer sticky bottles.
Keeping it clean and safe
Rinse the nozzle with hot water now and then to keep the mist even. Wash the bottle when you change oils.
Never spray oil towards an open flame or a very hot heating element. Spray the basket or tray before it goes in, not into a running air fryer.
Keep oil away from the edge of the hob, and never use water on an oil fire. Turn off the heat and cover the pan.
Your next step
Ready to try the 2-in-1 Oil Dispenser & Sprayer?
One bottle does both jobs: mist for pans and air fryers, pour for salads. The sealed top keeps drips off the side and rings off your counter.