I keep one around to use occasionally, but never on pancakes or muffins (which makes me hesitant to answer the survey).

I basically only use it when I make baked chips (usually pita, sometimes corn tortilla), because it's so much easier, faster, and healthier than brushing each chip with oil, and you need something to make the salt stick. Sometimes I use it to spray a casserole dish when I'm in a rush.

We use a refillable spray can where you pump it with air by putting on the lid... best idea ever!

I mention ours in a post from our blog from a few months ago:

http://twopeasteenypod.blogspot.com/2011/10/sea-salt.html

I started using a refillable spray can a few months ago and I LOVE it! I wish I had bought one years ago. Before that I never used cooking spray, mostly because I saw it as a waste of money.

I have a mister I use for everything. I actually find it more convenient than a spray can because I can just refill it when it's empty because I always have olive oil on hand. I get the whole clogging thing, but it's not a huge issue most of the time. I'd rather handle that than spend more money on a product that's just going to end up in a landfill

Only when I get lazy. A stick of butter or some kind of oil is what I normally use. I don't see the need for a mister when you can use a cloth with oil on it and negate the clogging issue.
To each their own.

I use Pam and also a refillable mister with olive oil.

Yes - pan release spray for baking, and oil spray for applying a thin layer of oil to cast iron and for baking when the pan release runs out. :) Either can lasts me well over a year, so it's not a big waste or chemical exposure issue as far as I'm concerned.

I seriously don't know how I got along without the pan release before. I guess just more damaged baked goods.

I haven't had any of the stuff in my house in years. I just grab some non-hydrogenated shortening if I need to grease a cake pan, or I use paper cups for the muffin tin. Sometimes I just grease the muffin tin if I'm out of liners. For eggs or pancakes I use butter or coconut oil.

Only times I do are butter Pam on my waffle iron (nothing works as well with least mess) and muffin tins. For cakes, I use some specific baking spray, but its essentially the Pam with flour in it. Works wonderfully without getting my hands all greasy (but you all but need to spray it outside, it makes me cough up a fit! (something in the propellant I guess)

In frying pans or even muffin tins though, it does gum up on the surfaces and is a nightmare to clean if not cleaned immediately.

A few months ago, I cut out using any oil and butter. So, Pam was the replacement. I also pretty much lowered my salt intake and do not use sugar.
At first it was difficult but I've learned to use other spices to add flavor to my food. Learning how to eat the right way for medical reasons has taught me a lot and I feel much better as a result.

I keep an olive oil spray around (it's great for prepping the grill grates before cooking!). I don't usually grease pans with it (I use butter instead), but it is handy to spritz a sheet pan before roasting veggies or lightly misting salmon after it's gotten a good coating of a spice rub - rubbing w/olive oil tends to make the spices run off.

I don't, my husband bought a can couple years ago and I remember commenting to him that it was a waste of $4 because it just sat in the cabinet.

I bake and cook very often, and the only use I can think of would be in a bundt pan to get into all those crevices. Didn't know about these 'mister' things, might pick one up so PAM and I never have to meet again.

I always keep paper from butter sticks in my freezer for such purposes..

I only use the baking spray (it has flour in it) because I dislike greasing and flouring pans for cakes and such.

Yes, I use the Trader Joe's spray oils for cupcakes and the waffle iron. I've looked into misters, but haven't found one I'm happy with yet.

I use it but also keep butter wrappers in the freezer to grease baked goods. I guess it just depends on what I'm cooking.

I use it often to coat my cast iron after use. I cook with it much more rarely.

I've never used a cooking spray. Might get a mister some day...

If I need to get into tiny nooks like muffin tins or just have a fine layer of oil, I'll use a small designated pastry brush. Usually it's for softened or melted butter, but I would do it with vegetable oil, too.

We had an oil mister when I was a kid and I never liked it - it was always messy and clumsy to use.

Working on large scale baking projects in restaurant kitchens is much easier with the canned stuff, but I definitely don't prefer it.

I have a can of the stuff that's probably old enough to vote. I use it once in a great while, but mostly rely on nonstick, properly seasoned cast iron or greasing bakeware with butter or shortening.

I also HAD a Misto, but got sick of the damned thing clogging up on me, so I tossed it.

I used to use cooking sprays until I looked at the nutritional content. 1 serving = 1/3 second spray. That contains 7 calories. So a 1 second spray would be 21 calories. I'd much rather use a teaspoon of real olive oil than spraying the pan for a few seconds.
That said, I do still use baking sprays. :)

Baking sprays (cooking spray + flour) are one of my favorite kitchen time-savers. They make baking *so* much easier.

I have used and tossed three different refillables, all clogged. I would love a reliable one but now I use the bought spray ones for convenience.

I adore the baking spray. I don't use the other kinds often though. I am bothered by them but the fillable ones do clog and it's obnoxious. I do need to work on that though.

Love my Pampered Chef refillable oil mister ... never had a clog in the 5+ years that I've owned it. Out of concern that it may not be BPA-free, I just bought Misto stainless-steel oil misters (two-pack for $20 at Costco). Looking at oil mister reviews on Amazon.com, there were a few complaints of clogging & strong epoxy smell (I believe they are plastic inside). I haven't opened them yet ... we'll see how they work out.

To avoid or correct clogged mister, here a few suggestions I found in the customer reviews on Amazon:
- Vinegar: The best way to clean the mister is water with a drop of dishwashing liquid & spray. However, every so often, use diluted vinegar (1:1 ratio) to clean the mister. Add half vinegar-half water to the normal oil fill-line, pump it several times & then spray the vinegar repeatedly into the sink. Do this again with plain water to rinse. Let it dry completely.
- Pressure Release: Twist the top after each use to release the pressure to avoid clogging problems.