I've always had these fail within months, just using olive oil.

Coconut oil is solid at room temperature.

No coconut oil because it will solidify at room temp.

I inherited one of those but stopped using it because I had no idea how to clean it. I also don't often run into situations where I need to spray oil.

Why do you need to spray oil? Just seems like another way to make a mess.

I use those basic restaurant supply squeeze bottles that you can fill with anything. I squeeze a few dabs to a few tsp of oil depending on what I’m cooking and away I go. I’ve never needed to spray a fine oil mist to cook anything.