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Homemade Cooking Spray Recipe

Audrey is a lover of all things DIY. The personal touch is so important and something we all can enjoy—in the creation or receiving!

Replace your cooking sprays with a homemade recipe for cooking spray.

Replace your cooking sprays with a homemade recipe for cooking spray.

How to Make Your Own Cooking Spray

I am a proponent of making everything I can from scratch. The reason that I'm so passionate about this is that I tend to believe that the additives and preservatives that we have in almost everything we consume are having a negative impact on us. I think the increase in diseases like cancer is an indicator of too many chemicals being added to the foods we eat. In an effort to keep foods we ingest as simple as possible, I'm constantly on the lookout for homemade recipes for everything. These days, I truly think that less is more.

I've been using cooking sprays for years simply because they're a healthier choice in some aspects like cutting calories and fat. It makes sense to use them instead of high-fat choices like butter, large amounts of oil or shortening. I use them to sear foods rather than frying them and to do that, I've usually used Pam or an olive oil spray. I try to keep to organic sprays but even those have additives.

I use the sprays for baking to avoid the extra fat and calories too, but over the years, I've been a little displeased by the "gunk" that the sprays leave behind on my dishes and pans.

Recently, the recipe for do-it-yourself cooking spray caught my eye. I think the most important fact about it is that I can now make my own sprays with whatever oil I want to use and have no added fluorocarbons and no preservatives or additives in the sprays.

The homemade spray recipes claim that the telltale "gunk" will no longer be present on my dishes and that's definitely an added bonus! Another benefit? It only takes about 5 minutes to make from start to finish!

What Do Cooking Sprays Have in Them?

Cooking sprays can contain the following ingredients:

  • oil
  • lecithin (used as an emulsifier and not really a bad thing for you)
  • propellants (like alcohol, nitrous oxide, carbon dioxide or propane—oh boy!)
  • some contain healthy things like dimethyl silicone and artificial flavors
  • they can contain GMOs or genetically modified ingredients (it's been found that GMOs contain markedly higher pesticide levels than regular crops)
  • soy is usually part of the spray (soy is added to millions of food products; studies being conducted on this overindulgence in soy are analyzing the increase in many diseases including cancer and the possibility that soy may be a culprit)

Let's not forget that sprays containing propellants aren't great for the environment in the first place. Many nutritionists who feel that using cooking sprays in their processed form is actually doing us more harm than good. We think we're reducing calories and doing something healthy for our bodies by using these sprays when, in fact, are we really given the above information?

Ingredients and Instructions for Making Your Own Non-Stick Cooking Spray


  • mister spray bottle (has to be able to mist); should hold at least 1 cup and not be filled to the top because the spray needs air to mist
  • canola oil, extra virgin olive oil, walnut oil or other healthy oil
  • water
  • liquid lecithin (this is optional but it does help the cooking spray emulsify better)


  1. Measure out 2 tablespoons of oil. Put it into a small pourable measuring cup for ease of pouring into the bottle.
  2. Measure 1 cup of water into a measuring cup and remove 2 tablespoons. Discard.
  3. Pour oil into the mister bottle.
  4. Add the water.
  5. Add lecithin if using.
  6. Shake well.
  7. Label the mister bottles if you make more than one kind of cooking spray.
  8. Store in a cool dry place away from the light.
  9. Shake well before each use.

Rough proportions are 1 part oil to 5 parts of water. You can make as much as you'd like or make different kinds. Just be sure and leave "head room" in the bottle for air, so don't fill it to the very top.

Additional Uses

  • Walnut oil spray is fantastic as a spray for muffin tins before spooning in the batter
  • Use your homemade spray to grease pans for anything
  • Crockpots clean up better if you spray on a bit of cooking spray
  • It is a great alternative to frying anything
  • Spray on a tiny bit of it before adding seasonings to help them stay put
  • Spray on a tad of it when food is under the broiler; it helps it brown better and quicker
  • Use cooking sprays on the BBQ grill for easier cleanup
  • Spray lightly inside food storage bags or freezer bags and items will slide right out (like frozen pizza dough)
  • Use it to lightly oil a measuring cup or measuring spoons when you have sticky substances like peanut butter--the ingredient will slide right out

Watch the YouTube video on how to make your own baking spray, too!

Questions & Answers

Question: How much lecithin should I use in homemade cooking spray? Has it ever gotten too thick when adding lecithin?

Answer: 1 tsp of lecithin would be fine. It does not thicken it.

Here is a similar article about making your own salad dressings with lecithin.


Question: How much lecithin should I use to make the homemade cooking spray?

Answer: I would start with 1/4 teaspoon or 1/2 teaspoon max.

Question: How long will a homemade cooking spray mixture be safe to use? Should I mix a small amount for each use?

Answer: You could do it either way. I made up a batch and just used it until it was gone. We use it for BBQing as well.

Question: Does the homemade cooking spray need to be refrigerated or can I put it in the pantry?

Answer: I keep mine in the pantry.

Question: How many calories are in a single homemade cook spray?

Answer: There are about 2-3 calories in a single spray.

Question: Is liquid or powered lecithin for making cooking spray?

Answer: I would use liquid.

Question: Do you use just tap water when making your homemade cooking spray?

Answer: Yes - that is fine!


Audrey Kirchner (author) from Washington on October 24, 2012:

Perspycacius--What a fantastic recipe! Thanks so much and I looked and looked for liquid lecithin--so that makes it twice as easy to do.

Demas W Jasper from Today's America and The World Beyond on October 24, 2012:

Perhaps this has been answered before here in the comments (yes, I did not read them all) but powdered lecithin works fine. It is available from any health store (my own included.) Just add a tablespoon full of he lecithin powder or granules (powder preferred) to a small, plastic milk bottle (the kind with the screw on lid) which you have washed thoroughly, add canola oil to fill the bottle to about two-thirds full, and shake before each use. Keep it in the door to the fridge because it is going to see constant use, along with a new piece of paper towel each time (half sheets save) to spread it around to coat the cooking utensil. (no propellant, no other chemicals, no water, etc.) Shake each time, and don't be concerned if some of the lecithin powder settles to the bottom each time before you use it again. (Savings galore!)

Audrey Kirchner (author) from Washington on August 30, 2012:

Yes it is true isn't it....better ??? living through chemicals....sad day and age if you ask me!

Maddie Ruud from Oakland, CA on August 30, 2012:

I love it! I will definitely be using your recipe to make my own; it's always made me nervous, the number of chemicals in the store-bought kind.

toknowinfo on August 17, 2012:

Thanks for this great educational hub. I never buy cooking spray, for many of the reasons you listed, but I certainly will make it myself. It has so many practical uses. Really, really great hub. Thanks for sharing.

Audrey Kirchner (author) from Washington on August 16, 2012:

Thanks, Scribenet - I agree~

Maggie Griess from Ontario, Canada on August 16, 2012:

Cool! Great alternative to buying sprays. Cost effective as well! Thanks!

Audrey Kirchner (author) from Washington on August 15, 2012:

I've tried at Fred Meyer and so far nothing - but I'm gonna check some health food stores myself - and amazon - good thinking! I can't believe I didn't think of this myself - and I HATE cleaning that gunk off my pans and dishes and now I know why it's so hard to get off there...because it's not real!

Virginia Kearney from United States on August 15, 2012:

Fabulous Hub! I use these sprays all the time. I'd love to find out where I could get lectitin. Is it on Amazon? I'm going to look around. I will definitely do this one. I use a butter spray a lot. I bet if you put in butter extract you would get that flavor. I'm going to experiment. Voted up and pinning.

Audrey Kirchner (author) from Washington on August 15, 2012:

Thanks, Carol - I know it's hard to do everything from scratch but this one is so simple I went "Why didn't I think of that?"

carol stanley from Arizona on August 15, 2012:

Well I guess I never will use cooking oil sprays again. I am going to try my own as sometimes I just need a little oil. Thanks for all this information and sharing. Voted up.

Audrey Kirchner (author) from Washington on August 15, 2012:

Thanks, Lela~ In spite of my missing picture? Hopefully HP will get it fixed soon~~~

Lela from Somewhere near the heart of Texas on August 15, 2012:

Interesting. I used cooking spray, but I might try going without or making my own like you have here. Great idea! Thank you.

Audrey Kirchner (author) from Washington on August 15, 2012:

Thanks Jaye - good points~ And good technique. I do use olive oil when I cook exclusively pretty much and actually that is a good alternative...you can swipe a wee bit on as you say and achieve the same effects!

Jaye Denman from Deep South, USA on August 15, 2012:

I agree with you completely about avoiding food additives and preservatives. I, too, cook everything from scratch and buy organic foods. I don't know what is in restaurant food, so I never "eat out"--haven't for years.

I'm a bit too lazy to make my own oil spray, but I achieve a similar effect by pouring about a thumbnail size amount of olive oil in a pan, then wiping it all around the pan's surface with a folded paper towel. The excess adheres to the paper and gets thrown in the garbage. What is left on the pan is very similar to the amount from an oil spray; however, it doesn't have that foamy look. I don't fry, but sometimes brown or sauté foods in this type of lightly oiled pan. I do the same thing with a loaf pan for banana bread or cornbread, which are about the only things I bake.

Good hub! Voted Up, Useful and Interesting.


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