Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> I can't imagine why anyone would want to spray atomized oil indoors,
> what happens to all the over spray... all my spray paint cans warn to
> spray outdoors and to wear a respirator. When oiling a fry pan as
> soon as it gets hot the little bit of oil you poured in spreads out
> thinly pretty much all on its own... haven't any of yoose so-called
> cooks/kooks ever noticed that as cooking fat heats it loses viscosity
> so spreads all on its own, no different from warming up your
> automobile engine to get the engine oil flowing into all the nooks,
> crannies, and
<snip sticky-fingered-virgin fantasy>

I don't have an atomizer, but one would be handy for putting a light even
layer of oil on eggplant slices before roasting. If you drizzle the oil
over, it just soaks into the eggplant at the spot where it hits; it never
spreads out as you ignorantly claim. Same thing with putting oil on
mushrooms, bread, or similar very-absorbent ingredients.

Bob