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Nonstick Spray

post #1 of 3
5/5/07 at 6:01pm
Thread Starter 
What the heck is it? I did a Google search to find out more about it, especially what the typical ingredients are, and couldn't find a satisfactory answer. Anyone know what goes into such a product? When did it first appear - has it been around a while? I'm only now seeing it in magazine recipes - didn't see it in recipes from some years ago.

Shel
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post #2 of 3
5/5/07 at 6:29pm
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.
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post #3 of 3
5/8/07 at 6:01pm


Nothing better to keep cakes and baked puddings from to sticking to the pan.
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