Spectrum Culinary Canola Oil Spray Non-Stick Cooking Spray Description
- Non-Stick Cooking Spray
- Value Size
- Expeller Pressed
- For Sautéing, Baking & All Purpose Cooking
- Refined for a Neutral Taste
- Non-GMO Project Verified
- Kosher
- A Non-Hydrogenated Fat Food
Spectrum® Canola Oil Spray with Spectrum® brand expeller pressed Canola Oil helps set the foundation for your culinary exploration. Our spray is a versatile choice for cooking and baking at high temperatures. Use as the beginning at your fluffy morning pancakes or the starter for your golden brown crab cakes.
Up To 450°F High Heat
Directions
Shake well before using. Hold can 6-12 inches from unheated cooking surface and spray until coated.
Do not refrigerate.
Free Of
GMOs, hydrogenated fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/3 Spray (0.25 g)
Servings per Container: About 1485
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Polyunsaturated Fat | 0 g | |
|
| Monounsaturated Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Expeller pressed refined canola oil*, soy lecithin, propellant.
Contains: Soy.
*Adds a trivial amount of fat.
Warnings
Use only as directed. Intentional misuse by deliberately concentrating and inhaling the contents can be harmful or fatal. Flammable. Do not spray on heated surfaces or near open flame. Container may burst if left on stove or near heat source. Avoid spraying in eyes. Contents under pressure. Do not puncture, incinerate or store a temperatures above 120°F. Keep out of reach of children.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Simple Cranberry Cake
[vc_row][vc_column][vc_column_text]When winter cravings call for something bright and comforting, this cranberry cake answers with a cheerful burst of tart berries and buttery sweetness. It’s the kind of simple, homemade bake that feels right at home anywhere — a cozy breakfast bite, an afternoon coffee cake or a holiday dessert that brings everyone back to the spread for “just one more square.” Light, fluffy and delightfully fuss-free, it’s a little seasonal treat that makes the day feel softer around the edges.
Simple Cranberry Cake
- Cooking spray
- 1-1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter ( room temperature)
- 2 large eggs (room temperature)
- 1/4 cup sour cream (or plain Greek yogurt)
- 1 tsp. vanilla extract
- 1-1/2 cups fresh cranberries (or thawed frozen cranberries)
- Preheat oven to 350 degrees F with rack in center. Line 8x8-inch baking dish with parchment paper, leaving 2-inch overhang on sides for easy removal when done baking. Spray with cooking spray.
- In large bowl, combine flour, baking powder and salt.
- In mixing bowl with electric mixer, beat together sugar and butter until light and fluffy, about 2 minutes. Beat in eggs, one at a time, followed by sour cream and vanilla.
- Gradually add dry ingredient mixture to wet ingredients, mixing on low speed until just combined.
- Fold in cranberries with wooden spoon.
- Transfer batter to prepared baking dish and spread into even layer. Bake 25-30 minutes, or until a toothpick inserted into center comes out mostly clean. Cool for 10 minutes in pan, then use the parchment paper to lift and remove cake from pan. Slice into squares to serve.
Gather your baking goodies (and a sprinkle of joy) from Vitacost.
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