When in cooking do you use a sprayer to apply olive (or other) oil?

Do you use the spray cans, or a hand-spritzer?

As opposed to a brush or quick-fry or other technique?

I've never really used it, but just got a can at TJ's, now if I can
just keep it separate from the laundry spray-starch and WD-40. The
can suggests it's good for spraying sheets and pans, but also for
spraying on food "to enhance taste". I thought I'd try it on eggplant
after cutting and before nuking.

Thanks,

J.