Poll: Curious about Cooking Spray

[Natasha]

Your opinions, please!

I have never purchased a can of cooking spray and have used it in total maybe twice in my life (while cooking at a friend s place). Most of my pots and pans are not non-stick, and when cooking spray is called for, I just use a wee smidgen of oil or butter. Things don t turn out greasy, and any fat and calories added to a dish are minimal.

I can t be alone in this, can I? To read magazines like Cooking Light you would think so, but I just can t believe it s true. Do you use cooking spray always, occasionally (maybe in certain dishes), or not at all? And are there any reasons why you would recommend it (calorie and fat reasons aside)? Am I just missing something (wouldn t be the first time http://www.cookinglight.com/bbs/tongue.gif !). Thanks for your input! (BTW, I believe there was an earlier discussion about non-stick vs. traditional cookware, but not about cooking spray specifically. Please let me know if I m wrong - I don t want to duplicate threads.)

Looking forward to your responses and wise counsel, as always.

[This message has been edited by Natasha (edited 09-23-2000).]

[Beth]

I've gone just about every which way on this one: used a little oil when spray is called for, used spray when oil was called for, used less oil than called for, used a little broth, used nothing. I guess it depends somewhat on what is being made (broth is not my choice for chocolate cake, etc.), what's most convenient, etc. I try to avoid buying aerosols, so I have tried two different brands of misters, but I haven't been that pleased with the way they work. I would love to find one that doesn't fall apart when pumped, spit, or run out of steam in about 2 seconds flat. Until I do, I don't think it makes a huge diference for the small amounts that are usually called for.

[Ohioan]

I've tried both aerosol sprays and misters, and I've never been entirely happy with either. I can't seem to get an even coverage over a wide area without using so much spray that I might just as well have drizzled the oil out of the bottle. And then there's the mister to wash, or the aerosol chemicals to breathe....

What I prefer to do in oiling a pan is either smear some oil around the pan with a paper towel that I've dipped into the oil, or do the smearing with a chunk of garlic or some vegetable that's going to be sauteed in the oil. As for spraying things to be roasted or broiled, I either do the paper towel/hunk of garlic routine again, or omit the oil altogether.

As for "cooking spray" vs. sprayed oil, I may be overly crotchety, but I wouldn't touch the stuff. http://www.cookinglight.com/bbs/tongue.gif I don't trust anything that's unwilling to give its contents in its name!

Crotchety Old Phoebe

[Gail]

I've had a can of Mazola cooking spray in my cabinet for AGES. Do they even still make the stuff? I have dragged it out to spray the bottom of my springform for several CL cakes, otherwise it goes back into hibernation in the cabinet. I'm not at all fanatical about using oil in my cooking, which is pretty obvious if you read some of my recipes! If I can cut down the amount of oil, that's great-- but I won't do it if it means sacrificing taste.

[sneezles]

Sorry but I use cooking spray-DAILY! I cook in cast iron pans and use it to season them after cleaning. I use it in my non-stick muffin pans, cookie sheets, etc. I do not use Pam because it leaves a sticky residue on my pans but the ones that have canola oil in them do not. I learned the trick of using vodka to clean pans that discolor due to overspray. It is the only aersol I use because after trying the mister and getting so annoyed after having to repeatedly stop and repump, I decided it wasn't worth it ( waste of $15).

[JennyLiz]

Interesting, Sneezles... I'll have to try the vodka trick. I use Pam for everything, but now I'm going to try the Canola oil version. Do you have a favorite brand?

I read in Cook's Illustrated that the Williams Sonoma mister is truly superior to the Misto brand mister that is so readily available. Anyone tried both? Sounds like misters are more trouble than they're worth!

JennyLiz

[Susann]

Sneezles-thanks for the vodka tip. I am definitely going to try that one!

[Norma]

Please elaborate on cleaning pans with vodka.

[Natasha]

I am also curious to hear about the vodka cleaning trick (how did you ever find that out?). Does it work for other things too?

But I am also still curious to know whether you all use cooking spray or not, and whether you use a mister. http://www.cookinglight.com/bbs/wink.gif Maybe I haven t gotten too many responses because I phrased my question in such a biased way http://www.cookinglight.com/bbs/redface.gif ! I do genuinely want to know, and my mind is not closed to trying new things ... so please don t be shy! Thanks again and hope your week goes well.

[This message has been edited by Natasha (edited 09-25-2000).]

[MrsReber]

I have had a can of cooking spray for about four or five years. Does that stuff go bad? Anyway, I just ran out of it about two weeks ago and really have no plans to buy more. It does seem to work better than oil or butter, in my opinion. I have a misto, too, and I used to have problems with it until the PC lady showed me a little trick. She said when you're done using it, you should unscrew the top just enought to get the air out of it so it'll work better the next time. Obviously, you should tighten the top again prior to storing. This way, when I pump it up, I get a pretty good spray going.

I do find that cooking spray does not work well for browing or sauteeing (sp?) things as well as good old oil. I also find that if I use my non-stick stir fry pan, I hardly need any oil at all.

Never tried using vodka, but I do hate the residue that cooking spray leaves on my bakeware. I'd almost hate to use up my vodka on cleaning though!

[This message has been edited by MrsReber (edited 09-25-2000).]

[sneezles]

I use either Mazola spray or Crisco. As for the vodka, you just dampen a cloth or cotton swab and work it over the area that has the overspray and then wash as usual. Can't exactly remember where I read it but I'm sure that it was some cooking magazine http://www.cookinglight.com/bbs/biggrin.gif
It probably doesn't have to be vodka, I'm sure any clear grain alcohol would prpbably work.

[This message has been edited by sneezles (edited 09-25-2000).]

[andi]

I use cooking spray constantly. I use the Mazola brand as well. I wouldn't be without the stuff. I used Pam before and found it sticky too. I always wondered what to do to get that sticky stuff off and now I've been enlightend! Thanks Sneezles-

[Norma]

I use both kinds--spray and oil. I guess I have preferences for both. The spray is quicker. It's better for spraying pans that aren't completely smooth like my bundt pan. I hate trying to oil that! Too many places to get into and the spray makes quick work of it. When the recipe says spray nonstick pan and heat on medium high, I find that it burns--at least the brand I use does (Safeway). Even on medium heat it'll burn if I don't watch it. Hmm, maybe I should try another brand. I love the taste of olive oil, so I use that for sauteeing.

[lorilei]

Natasha - Once again, you've sucked me into your web.

I'll admit -- I use both spray and oil and butter... all in separate ways.

My criteria for using that horrid stuff in the can (that oft smells of vinegar or other worse chemicals) is as follows: When the purpose of greasing the pan is PURELY to prevent "stickage", I use the spray. In other words, I'm definitely not sauteeing my food in the nasty stuff.

For anything that might benefit from a bit of actual FLAVOR, I'll go through the work of getting my hands dirty.

http://www.cookinglight.com/bbs/smile.gif

[Kristilyn1]

Spray and oil.

If it don't need olive oil--it gets the spray. I use both pseudo-olive-oil-spray and the canola. It is strictly a fat thing. Since (IMHO) most people way underestimate the amount of oil and/or butter they are using--I find this much better, for me. I use olive oil instead of butter in the few prepared foods I buy. (the rice pilafs...etc.) When cooking with butter, I use the low fat in the pan. Baking I go for the gusto with real butter. I think spray oils are fabulous for greasing pans--so fast!

As an aside--for those who don't like aerosols...they have not contained that ingredient that hurt the ozone since the 1970's--but a lot of people haven't got the word. I still see it written in different places.

Kristi

[Alba]

I've never used a cooking spray. I don't see the need for cluttering up a cupboard when I already have oil (usually olive) on hand. I did not know about the sticky residue they can leave - that's enough for me not to buy any anytime soon.

[Beth]

If you don't want to use your vodka for cleaning, try GooGone or a similar product and a nylon sponge or scrubber. The citrus-based products disolve many types of sticky reside. You can find them at grocery stores, Target and similar stores and housewares stores.

[venus]

Sneezles-thanks for the vodka tip. I will have to try it on my baking pans.

I got a Misto for Christmas and it doesn't work at all, it just dribbles all over the place. I use cooking spray alot, since my hubby is on a fat-free diet, but I find it doesn't compare to olive oil. The flavor is very different, and it's much harder to cook some things. Since olive oil is full of Omega-3's, I've decided it's "healthy" and I tend to sneak it into everything. http://www.cookinglight.com/bbs/biggrin.gif

[Ed]

Hi everyone,

This spray non-stick business like "PAM" is pretty popular all right. It seems like many companies make a brand of something very similar.

Years ago my folks, especially my Dad, used to use Lecitin as a non-stick pan coating. As a matter of fact Lecithin and butter mixed 50/50 makes a real good thing to put in the pan or pot when you don't want somting to stick and want some butter flavor.

But Lecithin is kind of messy to use if you have it in a small tub near the stove, with a brush to brush it on a pan.

Lecithin in used in some aresol sprays like "PAM," with someting to thin it so it can be sprayed.

You can save money by making your own quite easily.

In a fruit jar, put in: 1 cup Vodka & 4 teaspoons liquid Lecithin. (Lecithin can be bought in most Health Food Stores) Shake it or stir it up.

Now you have a pan coating equal to an aresol can.

The Vodka thins out the Lecithin and makes it sprayable, As the pan heats up the Vodka evaporates, leaving only a thin coating of Lecithin. It makes a stick - free easy to wash surface.

Corn oil can be used instead of Vodka, it works but not as well as Vodka. ( and besides, Vodka is better for the cook to have a sip of now and again than corn oil.)

You can either brush it on to the pan, or it will work in a pump-it-up sprayer, or just put it in a small spray bottle and spritz it on with a few pulls of the trigger.

I like a spray bottle. I can adjust the spray on the nozzle, they're a lot cheaper than the "Misto" type, I don't need to pump them up, and they're easy for my big hands to grab.

Hope this info is interesting and useful to you.

Ed

[Kelly]

One more opinion here - I bought a mister from that kitchen-product-home-show company. I absolutely love it! I will never buy another can of the cooking sprays again. Some suggestions for those that have a dribbling problem with the mister: The very first time that you fill it, it will dribble out. Someone explained to me that you have to build up the pressure in order for it to work properly so keep pumping it. True, you may have to stop and pump it halfway through a pan, but I really feel it's worth it. I can''t stand having a can of Pam cluttering up my cabinet when I have olive oil, vegetable oil, canola oil etc etc already in my cabinet.

[Vanessa]

I use Mazola (before Pam) for baked goods. In some cookware there are warnings not to use cooking sprays (like Calphalon). In glass ware soap and water usually removes the film of the spray in other bake ware I use a toothbrush (new) to clean in hard areas. Sometimes a bit of Fantastic in the brush takes care of things but I will try the vodka hint too. For cooking I will use a bit of olive oil (sauteing etc)

[MrsReber]

I used to hate my misto and think it was broken, clogged, etc. After the woman from Pampered Chef showed us how you have to let the pressure out of it after you use it so that it works properly the next time, I have not had another problem with it. I'm glad there's at least one other Misto fan out there! I still love mine!

[CLustik]

Cooking spray -- Let's get back to the fact that you guys are wasting good vodka to clean a pan????

[BeckyM]

I used to use the Crisco or Pam spray fairly regularly, but I always thought they smelled like nasty chemicals, and I was rather skeptical about what I was adding to my food. But I used them anyway, just to do the low-fat thing. Except I didn't use them for sauteeing things, because it would either burn or just not taste very good. I would use just a dab of olive oil in the pan instead.

Then I bought a "mister" from Pampered Chef, and I really like it. It sprays on REAL OIL, but thin enough that I don't add too much fat. I haven't had any problems with it, so now I use that whenever Cooking Spray is called for. (I suppose I ought to throw out my Crisco spray, but then I feel like I'm being wasteful -- maybe I'll use it someday?)

[Wendy w]

I use oil. Because I am single and don't use it too often, I buy small amounts so that it won't get rancid. Olive oil is another matter because I use it for almost everything.

I am too cheap to purchase a misto so I use a small plastic spray bottle. CLustik, I can assume that Sneezles uses the blue label brand of vodka as I can never imagine using the good stuff for cleaning pans! http://www.cookinglight.com/bbs/tongue.gif when you can make a martini!

Wendy

[This message has been edited by Wendy w (edited 09-26-2000).]

[darthchrista]

Thank you to everyone who has mentioned their problems with their Misto's. I thought I had broken mine. It worked great the first few times then it just didn't. I use Pam cooking spray when recipies call for cooking spray, but after reading that canola oil sprays don't leave that residue I think I'll switch to that.

[Natasha]

Originally posted by lorilei:
Natasha - Once again, you've sucked me into your web.

Hmmm...Lorilei, I'm not sure how to take this comment http://www.cookinglight.com/bbs/wink.gif But I'm really glad that you provided your comments on how you use spray and oil - thanks! http://www.cookinglight.com/bbs/smile.gif
In fact, thanks to everyone for your responses. Ed, your comments were really interesting.
End result of survey: I'm going to explore the options!
Hope you all have a good day.




[This message has been edited by Natasha (edited 10-02-2000).]

[Pat]

Beth, do you clean cooking pans with GooGone? Do you just wash the pans in soapy water after using the GooGone. I noticed that the label warns about swallowing.

[lorilei]

Oh Natasha -- you can take that in the best possible way http://www.cookinglight.com/bbs/smile.gif You're just one of the reasons why I waste so much time on these boards!!

[Beth]

Originally posted by Pat:
Beth, do you clean cooking pans with GooGone? Do you just wash the pans in soapy water after using the GooGone. I noticed that the label warns about swallowing.

I wash with Dawn after getting the sticky stuff off. It may take two washings to get all the residue if there was a lot or you used a lot of GooGone. The Goo Gone has a citrusy smell and an oily feel, so you can tell if you've gotten it off well.

[Pat]

Thanks for the info!

[sneezles]

Just so's ya know! I can justify buying more vodka to my husband before I can justify buying more cook ware!!

[mlou]

http://www.cookinglight.com/bbs/cool.gif Who can pass up a survey? I NEVER use cooking sprays! Too messy and horrible ingredients. Also they go everywhere. They are probably also the lowest grade oils you can use and add a flavor I can spot a mile away. Very good that you don't feel inclined to use them http://www.cookinglight.com/bbs/smile.gif Seems like just another product someone wants to sell.

Not unlike those misters! Don't work either! My tried and true is a napkin and high quality organic olive oil.

[This message has been edited by mlou (edited 10-05-2000).]

[doggerham]

Here's my .02:

I bought the Williams Sonoma mister (on sale!), and I'm not sure if I like it. I don't mind the pumping, but I find that the spray is much less directed than the aerosol cans -- in other words the spray goes all over the darn place -- not just in the pan.

I still use the aerosol types for certain things, mostly where the oil isn't part of the taste, but just being used for anti-stick.

Amy