My two stainless steel Quick Mist sprayers are a little over a year old,
and still going strong. They came from Williams-Sonoma. I fill one with
canola oil, and the other with extra virgin olive oil, and use the
appropriate one that suits the dough (or other use) at hand. They do need
to be pumped up sufficiently to produce a fine mist, and if one holds the
can vertically when spraying (just as the directions stated), the spray
does not sputter. (There are also additional adjustments that can be made
per the directions if the spray should falter.) The fact that the cans
can be washed and refilled and they have no additives nor propellants as
commercial aerosol spray cans have, is a very worthwhile point.
Happy Baking!
Carolyn