The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

oil mister?

breadnerd's picture

oil mister?

Anybody have a good recommendation for an oil mister? I've had a few different models but none were super good, I want one with a good spray--and figured folks here might have tried some. I like to make pita chips etc and it would be handy (and healthier) to just mist them with olive oil--right now I use a brush....


Thanks in advance!

mkelly27's picture

I've had the Misto brand for years.  You need to clean them fairly often to keep the spray up to par. 


Two wrongs don't make a right. Three lefts make a right

dmsnyder's picture

I've use a couple of different misters that you fill yourself. As mkelly27 said, they need frequent cleaning. I have most recently used one I got from The Baker's Catalogue. I noticed that, since I got mine, they have changed their blurb to describing it as a water mister. I bet that's because of complaints about how quickly it gets gunked up when used as an oil sprayer.

I've switched to using oil in pressurinzed cans. They work better, use less oil and don't seem to get messy. So far, I'm much happier with this solution.


weavershouse's picture

I asked about them some time ago and there were quite a few people who added info. Just do a search on misters and it will come up.                                             weavershouse

ehanner's picture

I also have a pump refillable mister. I bought it for misting oil but I was having to clean it every time I wanted to use it so I also reverted to using it for water only. The pressure cans of spray oil work well for the few times I need spray oil. I have discovered I need less oil as I have learned to handle dough properly.


breadnerd's picture

  Well, lots to think about.  I may try another misto (had one years ago) and just try to be more dilligent with the cleaning.  Thanks all.

Mike Avery's picture
Mike Avery

I've had a number of oil sprayers over the years.  Mr. Misto, a health food store brand, Pampered chef all come to mind.


All of them clogged up with olive oil.  And all of them seemed to use the same pump mechanism.  While a stainless steel body might not melt if you put it too close to a stove top, at the end of the spray, the sprayer is what counts. 

And they all seem to be the same.


The pamperered chef one semeed to last better than the others, but 3 months of commercial bakery use and it was clogging every time I turned around.

A quick look at the Endurance sprayer on Amazon looks like it uses the same sprayer as the rest of the gang.


My answer?  I cringe and buy extra virgin olive oil in a spray can.  I cringe because I don't like using things in aerosol cans.  However, the folks who make vegalene also make "Olive Mist" and it's worked well for me.  Lots of oil in a can, and a reasonable price.   Check with Sam's Club. Costco, commercial food outlets, and see if you cand find it.  I think it's worth it.




Robert Kray's picture
Robert Kray

Hi Dee. I hope your Ex-LM25 (it is now called the multiSPRAY; still the same product though) is making you happy. Please be invited to share pics into our Facebook Community:

Regarding the topic above - the electric sprayer is totally easy to clean and re-assemble. Check it out:


Borissy1930's picture

Here is how to clean your electric oil sprayer to avoid clogging. It is actually the multiSPRAY being talked about above. You should do this each time after you've finished your working day ... it's qucik n' easy!