Do you want to take your airfryer results to the next level and are wondering which oil spray is right for you? The selection ranges from supermarket sprays for 2 euros to specialized pressure sprays for over 10 euros. But more expensive doesn't automatically mean better — and cheap can end up costing you more. In this comparison, we take an honest look at the three most common types of spray: What can they do, what are their weaknesses, and what should you really pay attention to when choosing?

Why an oil spray for the airfryer at all?

Before we dive into the comparison, let's cover the basics: An oil spray distributes a wafer-thin, even layer of oil on your food. Compared to pouring or brushing, you not only save oil (and thus calories), but you also get more even browning and crispier results.

The question is not whether oil spray is useful — in most cases it is. The question is: Which type of spray is right for you?

The three spray types compared

Type 1: Supermarket aerosol sprays (e.g., PAM, private labels)

These are the sprays you find in the supermarket next to regular cooking oil. They come in metal cans and work like a hairspray can: A propellant (usually butane or propane) pushes the oil out as a fine mist.

Advantages:

• Inexpensive to purchase (often under 3 euros)
• Available everywhere
• Easy to use — press a button, done
• Even spray pattern thanks to propellant

Disadvantages:

• Additives: Most contain propellants, emulsifiers, lecithin, and sometimes dimethyl silicone (an anti-foaming agent). While all of this is on the ingredient list, whether you want it on your food is another question.
• Coating risk: Lecithin and other additives can build up on the non-stick coating of your airfryer and damage it over time. Many airfryer manufacturers explicitly warn against this.
• Taste: Due to the additives, the oil often doesn't taste like oil, but rather slightly chemical or neutral to bland.
• Environment: Disposable metal cans, propellant — not exactly the most sustainable approach.

Conclusion Supermarket Spray: Functional and inexpensive, but the ingredient list and potential damage to your airfryer coating are a real issue. Okay for occasional use, but not the best long-term solution.

Type 2: Refillable spray bottles (glass or plastic)

The seemingly clever solution: You buy a fancy spray bottle made of glass or stainless steel once, fill it with your favorite oil, and spray as needed. No additives, no disposable cans, full control. Sounds perfect — in theory.

Advantages:

• You choose the oil yourself — no additives
• Cheaper in the long run (one-time purchase plus bottled oil)
• More environmentally friendly than disposable cans
• Various oils possible — simply swap them out

Disadvantages:

• Clogging nozzles: This is the main problem. Cooking oil is thicker than the mixtures in aerosol sprays. After a few weeks, the nozzle almost inevitably clogs — especially with olive oil. You then no longer spray finely, but get thick drops or an uneven stream.
• Hygiene: Many people don't know this, but oil in a refillable bottle can go rancid — especially if you mix different batches or don't clean the bottle thoroughly regularly. The neck and nozzle are ideal places for oil residues to oxidize.
• Spray pattern: Even in the best case, the mist is much coarser than with a pressure spray. The distribution is more uneven, you need more sprays and thus more oil.
• Pumping effort: Most models have a hand pump. You have to pump several times before each spray to build up pressure. That sounds like a minor detail, but it's annoying in everyday life.

Conclusion refillable bottles: The idea is good, but the implementation in practice is often frustrating. If you are willing to clean the bottle thoroughly regularly and can live with the limitations of the spray pattern, it is a usable option. But don't expect the performance of a real pressure spray.

Type 3: Premium pressure sprays (without propellant)

These sprays work with a special pressure mechanism: The oil is atomized under mechanical pressure (not by propellant). The can is under controlled pressure from the start, which remains constant until the last drop.

Advantages:

• Pure oil: No propellant, no emulsifiers, no additives — just oil.
• Finest spray pattern: The mechanical pressure creates a much finer mist than hand pumps. The distribution is even and precise.
• No clogging: Since the can is sealed and the pressure mechanism is professionally installed, there are no typical clogging problems.
• Hygienic: The oil has no contact with air until it is sprayed. It does not go rancid, and there are no oil residues on the nozzle.
• Consistent dosage: Each spray delivers the same amount — from the first to the last.

Disadvantages:

• Higher price per unit: Premium pressure sprays cost more than supermarket sprays. If you calculate the cost per serving, this is somewhat relativized, but the initial investment is higher.
• Not refillable: The can is tightly sealed. When it's empty, you need a new one. This is the compromise for hygiene and consistent spray results.
• Less selection: There are significantly fewer suppliers than in the other two categories.

Conclusion Premium Pressure Spray: The best spray performance and the cleanest product — but also the most expensive. Those who value quality and use the airfryer regularly will do best here in the long run.

What should you pay attention to when buying?

Regardless of which type you choose — these criteria will help you make your selection:

1. Ingredient list

The shorter, the better. Ideally, the can should list exactly one ingredient: the oil. Everything else — propellants, emulsifiers, anti-foaming agents — is a concession to price or technology, not to quality.

2. Oil smoke point

Your airfryer operates at 180 to 230 degrees Celsius. The oil in the spray must be able to withstand this. Avocado oil (approx. 270°C) and refined olive oil (approx. 240°C) are the safest options here.

3. Spray pattern and dosage

A fine mist spreads better than coarse drops. Test whether the spray atomizes evenly or rather sputters in bursts. Good sprays deliver a controlled, constant amount per spray — typically between 1 and 2 milliliters.

4. Coating compatibility

Sprays with lecithin or dimethyl silicone can attack the non-stick coating of your airfryer. If your appliance has a sensitive coating, choose a spray without additives.

5. Origin and certification

Where is the oil produced? Are there EU certifications? For olive oil, it's worth looking at the origin — not every "olive oil spray" contains high-quality oil.

Our approach: Why we developed AÉRfryPRO

We looked closely at all three categories and realized: None of the available products completely convinced us. Supermarket sprays had too many additives, refillable bottles didn't hold up in everyday use, and with many "premium" sprays, the oil quality wasn't right.

That's why we developed AÉRfryPRO — a pressure spray without propellant, without additives, with high-quality oil from Spain (EU certified). Our olive oil spray consists of a special blend of 65% refined and 35% extra virgin olive oil, which combines heat stability up to 230°C with authentic taste. The avocado oil is 100% pure.

Each spray delivers exactly 1.6 ml — that's 0.2 ml less than most competitor products, so it's more precise and economical. One can is sufficient for up to 800 sprays. Manufactured in Spain according to EU standards.

We're not saying that AÉRfryPRO is the right choice for everyone. If you use your airfryer once a month and a cheap supermarket spray is enough, that's perfectly fine. But if you cook regularly and value clean ingredients and consistent results, it's worth looking at a good pressure spray.

Bonus tip: Correct application

No matter which spray you use — these tips apply to all:

• Spray on the food, not into the basket: If you spray directly into the empty basket, the oil will burn when heated. Better: Put food in, then spray from above.
• One to two short sprays are enough: You need less than you think. Too much oil makes it soggy, not crispy.
• Mid-way spray: For longer cooking times, a short spray after turning is worthwhile.
• Keep your distance: Approx. 15 to 20 cm distance ensures the best distribution.

Conclusion: Which oil spray is the right one?

There is no universally "best" spray — it depends on your priorities:

• Budget solution: Supermarket aerosol sprays work, but read the ingredient list and be aware of the risks to the coating.
• DIY approach: Refillable bottles are environmentally friendly, but require maintenance and deliver a coarser spray pattern.
• Premium quality: Pressure sprays without propellant offer the best performance and cleanest ingredients, but cost more.

Ultimately, the most important thing is that you use a spray at all. Switching from pouring to spraying is the biggest leap in quality — no matter which spray. Which type you choose depends on how important ingredient purity, spray performance, and longevity are to you.

Do you have questions about a specific spray or want to know which oil best suits your cooking style? Check out our Airfryer Oil Guide or write to us directly — we're happy to help.