What is Reddit's opinion of Cha Kitchen Oil Distributor Stainless Steel Spray Can Hand Pressure 500ML Bottle Fuel Injector Empty Refueling Pot Barbecue Cooking Tool Cookware 304 Small Watering Vinegar?

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I toast every tortilla that comes through my kitchen. I don't care if it's for quesodillas, soft tacos, burritos, or something else.

1. Simple non-stick pan, on medium to maybe medium high. Let it sit for 5 minutes so you know the pan is warmed through.
2. Spritz the pan with your favored oil. I'm fond of simple vegetable oil for this. I use a spray bottle like this: https://www.amazon.com/Distributor-Stainless-Pressure-Injector-Refueling/dp/B09MNGDKK8/ref=sr_1_19_sspa?keywords=cooking+oil+spray+bottle&qid=1645556667&sr=8-19-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExV0xNR09YNExKOVg3JmVuY3J5cHRlZElkPUEwMzYxODQ3MlUxNFdPUUhEWFlRTSZlbmNyeXB0ZWRBZElkPUEwNDk3MTM5MjlFNDlBVjRMRVNNUiZ3aWRnZXROYW1lPXNwX210ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=Sure, you can skip the spray bottle if you can get really even distribution of your oils. But if they are all on one or two spots and not even, you won't get good browning. If they are too much, you'll fry the tortilla like a taco salad bowl.
3. Lay in the quesadilla/burrito/etc and once it's in, spin it wound once so the oil is evenly distributed on the side making contact with the pan. Wait a minute or so and check. You should have some great browning across the majority of the surface making contact. Not just a few spots, the full surface.
4. Lift the item out with a spatula, spritz the pan again and put the item back in on the other side. Spin and repeat. For a quesadilla, you are done. For a burrito, I recommend doing the two sides as well as the top/bottom. More browning = more flavor!

Not my pick, but you want to see this level of browning: https://hurrythefoodup.com/wp-content/uploads/2016/02/2.-Guacamole-Quisidillas-18-Badass-Quesadilla-Recipes.jpg

You haven't lived until you have had a burrito that is properly browned on all sides!!

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Note: if you are doing a plan tortilla, it'll bubble a bit and you'll get more browning in one spot. If it's a quesadilla or burrito or grilling a taco after it's built, the weight of the ingredients will give you more surface contact and more browning/less puffy. When it puts you can pierce the bubbles and spatula it down to get more surface contact

Another trick...

• Pan to medium low.
• Spray the tortilla instead of the pan. It'll be a bit wet with oil, that's ok.
  
• Put it into the pan and watch while it slowly cooks. You'll get lots of bubbles due to the steam. You can pierce/press them down a bit if you like.
  
• Once you have a few nice brown spots, slip and repeat.

Using this method you can make a poor mans naan for Indian food. it'll be soft and tear able and light and fluffy. Sure it's not Naan, but it's a lot faster and scratches the same itch if you are wafting some quick curry you made or are having leftovers.

Best of luck!