COOKING SPRAY

[carolyn.1]

Jennifer,
there was a discussion on this very subject just a few days/weeks (how time flies)!! Just do a search.
Carolyn--

[JLK]

So here's my dilema: many of the CL recipes instruct you to use cooking spray (i.e Pam). However, I have Calphalon pots and pans which tell you not to do that. The cooking spray leaves a film on the pans. I have found this to be true in the past with less expensive pans and I certainly don't want to ruin my expensive ones. So in the meantime I've been using a light coating of margarine but of course this adds fat and calories. And do you think there is a difference between my pots and pans that have no coating and my nonstick muffin pans and cookie sheets?
Jennifer

[Curleytop]

You are right, NO SPRAY in coated pots and pans. I use a small amount of olive oil IF
I have to use something so it won't stick.
Yes, it does ruin the finish! I have several stirfry pans made by Circulon and never use spray. The small amount of oil that you would use won't contribute much to the calories and fat. Since the pan IS coated it does not need much oil. I use my black iron pans a lot, since they are not
finicky! http://www.cookinglight.com/bbs/smile.gif

[laughsandlaughs]

Consider filling a squirt bottle with olive oil and using that. Those Misto bottles don't work very well, but the idea's the same.

[AD]

If possible, I would use parchment paper. It has always worked well for me. No mess or clean up. You can also spray a nonstick coating on foil, and line the pan with the foil.

I have to make exceptions with waffle irons, griddles, Bundt pans and anything with an unusual shape. In these cases, the best thing I have found to work is plain Crisco vegetable shortening.

Cooking oil (and the spray, in my opinion) leaves an unpleasant odor and sometimes an off flavor. Also, it doesn't do much to prevent sticking. Butter tends to brown with the heat and also distorts some flavors. I read in a Pillsbury cookbook once that shortening is the best thing to prevent sticking. I still prefer parchment paper or foil though if at all possible.

[GayeC]

I use plain Pam (not flavored) on everything except Calphalon. On that I use a small amount of olive or other vegetable oil, applied after I have heated the pan. I know that others disagree but I have to say that I love Pam. I do not taste any flavor from it and the only place where it has built up residue is on some of my baking pans. To solve that problem I just make sure to spray it only where food is going to go (i.e. not on edges or rims) or wipe off any that gets on non-food areas. Gaye