Cooking spray - Wikipedia, the free encyclopedia
Ingredients are usually oil and propellant such as alcohol. You can smell the alcohol in the basic pam when you use it.
Pam was the first I'm aware of and was invented in 1961.
You can do about the same thing with the pump oil sprayers, but those don't seem to last very long in my experience. They gum up awfully fast.
It's mostly used now to quickly, evenly and easily grease cooking sheets and pans with calorically trivial amounts of fat. But the coating is fairly functional in most cases.
Graham Kerr has a pump oil bottle that doesn't spray but delivers a 1/2 teaspoon of oil accurately measured with one pump. That may be more useful for pan cooking than the sprays.