cooking oil 1 cal spray

Discussion in 'Slimming World Recipes' started by ladybird23, 7 February 2014.

  1. ladybird23

    ladybird23 Well-Known Member

    Sorry this is not technically about recipes but I figured it was the best place. I've had big problems with the spray on oil - so far I've burnt a frying pan, a wok, and also some quite expensive fillets of sea bass! I did a bit of research to see what I was doing wrong and all I can find is that you should never, ever, use spray oil on non-stick pans. (Incidentally, I'm a fairly OK cook and not doing anything differently to how I would normal do it - just the spray on oil instead of normal oil). So I wondered if anyone else had this problem and if so did you go out and buy a load of new pans?
  2. jessicamariesmith.1995

    jessicamariesmith.1995 Well-Known Member

    i use it on my non stick pans and its fine for me! what brand are you using? i use fry light
  3. ladybird23

    ladybird23 Well-Known Member

    Yes I used that too. We had a big discussion about it at my SW meeting last week, and it seems I'm not the only one. Someone said the Fillipo Berrio spray is much better (and much more expensive, of course!) I've only used it in the oven so far - will be trying for cooking on the hob tonight.
  4. emma_partington27

    emma_partington27 Well-Known Member

    Reduce the heat a little :) and aslong as u clean the pan straight after use it shouldnt damage the pans
  5. His-beau

    His-beau Well-Known Member

    I use the fillipo one, it was on offer in tesco for £2 still expensive but I prefer the taste, works so much better. I wonder it it would work if you just got a cooking spray bottle and filled it with olive oil?
  6. ladybird23

    ladybird23 Well-Known Member

    Hah good point! The Fillipo one does say 100% olive oil so you could be right. Definitely much better than the other stuff. Depends on how you cook to some extent - no way would I ever cook for example a stir fry unless the pan and the oil were almost smoking hot and the Frylight stuff reacts with the droplets condensing too quickly to cook successfully when it gets very hot. I've seen (and tasted:cry:) some stir fries that have been cooked in a frying pan, not a wok, and not on a high heat and that's not the way to cook an authentic stir fry. Same with steak, needs to be pretty much a smoking hot pan to break down the muscle content and seal the outside as quick as possible.
  7. His-beau

    His-beau Well-Known Member

    Making the switch to not using lots of oil or butter is one of the hardest for anyone who like cooking!
    You could maybe try spraying the meat with the oil than putting the oil in the pan? Might work better. The olive oil spray is 1/2 a syn for 7 sprays so I tend to use one to two syns worth

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