I have a small 8 oz "condiment squeeze bottle" that works great. It has a small nozzle so you don't shoot out a ton of oil at once. If you are talking about cooking on steel or cast iron in a way that's likely to have food stick, then you're probably cooking something with a spatula of some kind. Squirt a little oil around the pan, spread it around a bit with the spatula (or a paper towel or something) and then get cooking. For best results, cook on a preheated pan, immediately after you put the cold oil in. I pretty much exclusively use avocado oil because it has a neutral taste and a very high smoke point so it's great for frying or searing.