This oil atomizer works, you just have to press the button hard to make it work. But even then it sometimes doesn't work. You see/hear in the video where sometimes I get a spray but sometimes nothing. The oil spray pattern isn't as consistent as we'd like, either. Some squirts release a highly concentrated central jet of oil, while others create a beautiful, even layer of fine mist. Obviously you want a nice, even cone of light mist of oil, not a super powerful jet that saturates the center of the pan but solidifies the oil on the outside edges of the pan. Overall, this works a lot better than my old splatter method. Olive oil straight from the container onto a baking sheet with vegetables covering only specific parts of the oil line. Now I can brush all the vegetables with half as much oil. I just think it could have been designed a lot better. Note. I used Kirkland olive oil ("refined olive oil and 15% extra virgin olive oil").
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