Misto - oil sprayer device - have one?

[Duer 157099]

I could just smack myself in the head. I've had one of these, still in the box, for over a year, and just took it out today to try.

Now, I want to go out and buy half a dozen more to use with other items that would benefit from being sprayed rather than poured.

But, my question is: do they break easily? or, does the sprayer mechanism wear out often?

I want to especially use it for a natural mineral solution that is a healthier source of saltiness, and the original spray bottle that it came in failed very quickly.

So, what's your experience with spraying liquids in the kitchen (the edible kinds)?

edited to add this link:

http://www.misto.com/index.htm

[mike_c]

1. I've been using one for about two years now, no problems....

I don't use it more than a couple of times a week-- I find an oil bottle with a pour spout more useful for most cooking, but the Misto stays pressurized all the time. It doesn't make a really fine spray unless it's very well pressurized, but a smattering of droplets is usually just as good as an even mist. Anyway, I'm happy with mine. Is is a must have tool? No. But it seems well made and occasionally useful.

on edit-- most of the time, a little oil poured on a folded paper towel and lightly wiped over the bottom of the pan works just as good if not better, BTW.

[Duer 157099]

3. I'm thinking mostly for applying oils etc directly to food

glad to know yours is still working after 2 years though. Depending on what I put in it, I may use it more or less than a couple times a week.

I'm especially interested in using it for this sort of solution:

http://www.traceminerals.com/products/drops.html

It is low sodium but high trace minerals, and probably more healthy than salt

[Warpy]

2. All I ever found was low grade olive oil in a pump spray

and the spray head clogged beyond the point of repair with a hat pin long before the olive oil was used up.

I have a can that does dribbles. That does it for me. I do use spray oil when I'm doing marathon baking sessions in the winter.

[politicat]

4. Mine cracked after a year and a half or so.

The base cracked - I think we left it pressurized too long.

I use a free-pour spout on the veg oil bottle and my olive oil bottle is a quart milk bottle with a screw top. When they get empty, I wash 'em and take 'em back to the store and refill.

I'd be a little skeptical about anything for spraying a salty solution; Braggs and a lot of the other aminos will condense in a dry climate and crystalize in the feed lines. Tamari does this, too.

[troubleinwinter]

5. I had one. Threw it away, eventually.

It clogged, I hated having to pump the thing all the time, and there seemed no point, anyway. Somehow, it's more satisfying to 'drizzle' than to spray.

I wonder if your mineral solution will tend to clog (crystalization).

[hvn_nbr_2]

7. Same here.

Not sure if mine was the same brand, but it looked the same. It clogged and I couldn't find any way to unclog it. After I threw it away, I found out that the friend who had recommended it to me in the first place had also given up on it and thrown it away.

[japple]

6. I have an "Oil--O-Pump" and use it quite often, esp. when I do

roasted vegetables in the oven. It's great for spraying root vegs, squash, asparagus, etc. before roasting, and seems to make less mess in the pan than drizzling. The food gets a more even, lighter coating of oil. I don't think it's a must-have, but I'm glad I have it.