Tillie Doyle
Nonstick cooking sprays, such as Pam, are popular products that promise to prevent food from sticking to cookware. However, despite their name, using these sprays on nonstick pans can actually damage the nonstick finish over time. This is because the sprays leave behind a sticky residue that is difficult to remove, leading to a buildup that reduces the pan's performance and causes food to stick. This residue is caused by additives like soy lecithin, which has low thermal stability and can discolour and degrade at low temperatures. While some sources suggest that the propellants in the sprays are not harmful, the buildup of residue is difficult to remove from nonstick pans, and improper cleaning methods can further damage the nonstick coating. To avoid this issue, it is recommended to use alternatives such as butter or olive oil, or to use refillable oil spray bottles.
| Characteristics | Values |
|---|---|
| Use of cooking spray on non-stick pans | Can damage the non-stick finish of the pan |
| Reason for damage | Cooking spray leaves a film that adheres to the non-stick surface and is tough to remove with just soap and water |
| Alternative | A light seasoning of butter or olive oil |
| Use of cooking spray on stainless steel pans | Cooking spray can leave a residue on stainless steel pans, but it is easier to see and scrub off |
| Use of oil on non-stick pans | Oil can be used on non-stick pans, but at low temperatures to prevent polymerization |
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What You'll Learn
Cooking spray residue
How to Remove Cooking Spray Residue
To remove cooking spray residue from metal pans, scrub with a non-abrasive cleaner. Avoid using steel scrubbers as they are too harsh and can permanently damage non-stick surfaces. For glass dishes, spray oven cleaner (using a cold-oven formula) and let it sit for a few minutes before scrubbing. Repeat as needed to remove all the grime.
To prevent a build-up of residue, it is recommended to avoid using non-stick cooking sprays altogether and opt for a light seasoning of butter or olive oil instead. Additionally, make sure to properly clean your cookware after each use and avoid putting non-stick pans in the dishwasher.
Alternative Solutions
Some alternative solutions for removing cooking spray residue include:
- Using a homemade cooking spray made with olive oil and water.
- Applying plain oil painter's turpentine to dissolve the residue.
- Using an oven cleaner or a solvent like Barkeeper's Friend, Bon Ami, or a similar alkaline-based product.
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Soy lecithin
Cooking sprays, such as Pam, can damage non-stick pans. This is due to the residue or film that is left behind by the spray, which can be tough to remove. The residue contains soy lecithin, an emulsifier, which can build up on the surface of non-stick pans and appliances, causing food to stick. This is not exclusive to Pam, as soy lecithin is found in many cooking sprays and convenience foods.
Despite these benefits, some people are concerned about the use of soy lecithin due to its association with genetically modified soy. Additionally, those with extreme soy allergies may need to avoid it, although most allergists do not caution against its consumption as the risk of reaction is small.
As an alternative to cooking sprays, it is recommended to use a light seasoning of butter or olive oil in non-stick pans.
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Cleaning methods
Nonstick pans are finicky and require more care and attention than you might think. Here are some cleaning methods to ensure you don't damage your nonstick pans:
Avoid Nonstick Cooking Sprays
Using nonstick cooking sprays like Pam can damage your pan's nonstick finish over time. Cooking sprays leave a film that adheres to the nonstick surface and is tough to remove with just soap and water. The residue can cause a buildup of propellant, reducing a pan's performance and causing food to stick to it.
Use a Bit of Fat
Instead of cooking sprays, use a light seasoning of butter or olive oil. You can also use canola, vegetable, or corn oil. Add the fat to the pan as soon as it's exposed to heat, as cooking fat amplifies the coating's effect when added to the pan before the food.
Avoid High Heat
Nonstick pans are not designed for high heat. Higher temperatures will damage the coating over time, and high heat can also cause the release of harmful toxins, depending on the type of coating on your pan. When you need to sear something, use a stainless steel or cast-iron pan instead.
Avoid Abrasive Cleaners
When cleaning your nonstick pan, avoid using abrasive cleaners such as scouring pads and steel wool. Instead, use sponges (soft-side only), soft brushes, and microfiber towels with dish soap. If your pan is very dirty, a long soak in hot, soapy water may be enough to achieve a good, deep clean.
Avoid Metal Utensils
To prevent scratching and scraping on the nonstick surface, use wooden spoons and heatproof silicone spoons and spatulas. Nothing metal should ever touch the pan's interior.
Avoid the Dishwasher
Even if your nonstick pan is dishwasher-safe, it's better to wash the pan by hand to protect the surface. Check your manual to see if your nonstick cookware has specific washing instructions. Some manufacturers recommend cleaning with a combination of baking soda and water to scrub away any residue.
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High heat
To avoid this, keep the temperature of your nonstick pan low when cooking. If you're using a cooking spray, be sure to check the ingredient list and make sure it doesn't have lecithin. Lecithin has low thermal stability, so it will discolor, degrade, and form a dark, sticky residue at much lower temperatures than the oil would on its own.
Additionally, always read your owner's manual and follow the instructions for your nonstick pan. Some pans may have specific temperature recommendations or restrictions.
If you're looking for an alternative to cooking spray, you can use a small pool of oil or a pat of butter in your nonstick pan. This will help prevent food from sticking without damaging the nonstick coating.
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Alternative oils and fats
While non-stick cooking sprays like Pam can damage your non-stick pans over time, they are convenient and widely used. The use of cooking sprays is supposed to lengthen the life of your non-stick pan. However, the reverse can happen due to the buildup of propellant residue, which can cause food to start sticking to the pan. The additive soy lecithin is the primary cause of this stickiness.
Therefore, it is recommended to use alternative oils and fats, such as butter or olive oil. A light seasoning of butter or olive oil can enhance flavours and maintain your pans. Other options include peanut oil, canola oil, coconut oil, avocado oil, walnut oil, and grapeseed oil. Canola oil, in particular, is a safe bet as it does less damage to the non-stick surface. It is also inexpensive, good for heart health, and has a high smoke point.
It is important to note that some oils, like avocado and walnut oil, are not suitable for high-heat cooking as they burn quickly. Additionally, cooking at high temperatures can have adverse effects on both health and the non-stick pan.
For high-heat cooking, peanut oil is a good option as it has a high smoke point and stays light and neutral during frying sessions.
When using alternative oils and fats, it is recommended to follow the pan's instruction manual to prolong its life. Proper cleaning and maintenance are also crucial to ensuring the durability of non-stick pans.
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Frequently asked questions
Yes, using Pam or other nonstick cooking sprays can damage the nonstick finish of pans over time. The additive soy lecithin in Pam builds up on the pan's surface, causing food to start sticking to it.
Soy lecithin is an emulsifier that leaves a sticky residue on the pan. This residue is difficult to wash off and can cause the coating to scratch and flake.
You can use a small amount of butter or oil, such as olive oil, on nonstick pans. An oil mister can be used to achieve an even spray.
