This is the Kitchen Spritzer from Pampered Chef.
You just pump the top to build up pressure, then spray. It's endlessly refillable, and I can always tell how much is left. And I never have to go to the store to buy Pam or figure out how you properly dispose of aerosol cans. I have one for olive oil and one for canola/vegetable oil.
Most recent cooking success: I've made oven fries several times lately, and I just spray the baking sheet, slice up the potatoes, place the slices on the sheet, and then spray the slices and add seasoning. Yum!
This is my new pan. I've been using a great set of Calphalon hard-anodized pots and pans that we received as a wedding gift, and they've been wonderful. However, recently the nonstick surface of the saucepan I use most often has started to come off, and I thought it would be a nice opportunity to try stainless steel.
Hence... this pan. This is the 3-quart version.
It's not a super-de-duper expensive pan (at least I don't think it is), but it works wonderfully so far. Yes, things cook differently than they do in a nonstick pan, but I don't have to worry about scratching the finish when I wash it. I also don't have to worry about someone dropping metal utensils in it. And it has a cool little grommet in the lid that seems to allow enough steam to escape that it hasn't boiled over on me yet.