Many people believe that frying food in a pan without a generous amount of oil is impossible. However, there is a simple trick that allows you to use significantly less oil while still preserving the juiciness and aroma of your dish.
Instead of pouring oil by the spoonful, transfer it into a spray bottle. A light press releases a fine, even mist that coats the surface of the pan, preventing food from sticking. Just a few droplets, evenly distributed like a gentle fog, create a barrier between the food and the metal, ensuring a crispy crust without excess fat.
This method not only conserves oil but also makes dishes lower in calories. Additionally, a spray bottle is useful beyond frying. Lightly misting fresh vegetables or fish before serving gives them a glossy, appetizing look, and baking becomes easier—simply spraying the baking mold ensures that pastries release cleanly without breaking apart.
You can find spray bottles in kitchenware stores, or you can repurpose an old cosmetic bottle after thoroughly cleaning it. The key is to make sure the oil doesn’t clog the nozzle and to clean it periodically.
Some people like to add a pinch of salt or aromatic herbs directly into the oil bottle to enhance the flavor of their dishes effortlessly.
The simplicity of this technique is surprising, but it turns everyday cooking into a more efficient and enjoyable experience. No more worries about oil pooling at the bottom of the pan or unevenly soaking into food. Minimal waste, maximum control—once you try it, even making an omelet or delicate pancakes will no longer feel like a challenge for beginners in the kitchen.