Veg Oil Spray: Burning Pans And Simple Solutions

Cooking spray is a convenient way to grease pans, but it can have some drawbacks. One issue is that it can burn and leave a sticky residue, especially on non-stick pans, which can be difficult to remove and void the warranty of some non-stick products. This is because cooking sprays often contain lecithin, which sticks to non-stick coatings, and additives and propellants, which may leave a residue when applied to a heated pan. To avoid this, it is recommended to use a manual oil mister or traditional cooking oils with a higher smoke point, heating the pan and oil together, and cooking at lower temperatures.

Why does veg oil spray keep burning my pans?

Cooking spray is not fat-free

Vegetable oil spray is often marketed as a fat-free alternative to oils and butter when cooking. However, this is not strictly true. While the nutritional information on the can may list zero grams of fat, this is due to the small serving size. For example, a can of PAM Original describes a serving size as a spray that is a quarter of a second long, equating to 0.25 grams of spray. According to the FDA AOAC Official Method of Analysis, brands only have to list the fat content of their products if it is more than half a gram per serving. Therefore, cooking sprays can be labelled as fat-free even though they do contain fat.

The ingredients listed on a can of cooking spray usually include oils such as canola oil, palm oil, and coconut oil, which are indeed fats. So how can cooking sprays be completely fat-free? The answer lies in the serving size and government regulations. By manipulating the serving size to be very small, companies can claim that their product has zero grams of fat.

It is important to note that the serving sizes listed on cooking sprays are typically very small and may not reflect the amount that people actually use when cooking. Therefore, the actual amount of fat and calories consumed when using a cooking spray may be higher than what is listed on the label.

Additionally, some cooking sprays contain lecithin, which can stick to non-stick coatings and build up over time, degrading the cooking surface and causing food to stick. For this reason, it is recommended to use a refillable manual oil mister with your preferred cooking oil instead of a cooking spray.

High heat causes burning

High heat is a common culprit when it comes to burning veg oil spray in pans. It is important to note that the combination of high heat and oil can lead to undesirable outcomes. Some oils, like olive oil, have a low burn temperature. When these oils are heated to high temperatures, they can undergo polymerization, resulting in a thick, sticky layer forming on the pan. This process essentially fuses the oil to the pan, impairing its functionality.

To prevent this issue, it is advisable to avoid using high heat when cooking with veg oil spray. Instead, opt for medium or medium-low heat settings. Additionally, it is recommended to heat the pan and oil simultaneously rather than adding oil to an already hot pan. This allows the pan and oil to heat up together, reducing the risk of burning.

The type of oil used also plays a significant role. Oils with higher smoke points, such as canola or vegetable oil, are better suited for high-heat cooking. On the other hand, olive oil tends to degrade or turn nasty when exposed to high heat, negatively impacting its flavour. Therefore, it is advisable to use oils with higher smoke points when cooking at higher temperatures.

Furthermore, the thickness of the pan comes into play when dealing with burning issues. A very thin pan can cause the oil to burn more quickly, as it may not distribute heat evenly. Investing in a higher-quality, thicker pan can help mitigate this problem.

In summary, to prevent veg oil spray from burning in pans, it is crucial to avoid high heat, use oils with higher smoke points, heat the pan and oil together, and consider the thickness of the pan. By following these guidelines, you can minimize the chances of burning and prolong the life of your cookware.

Pans should be heated before oil is added

Pans without a non-stick coating should be heated before oil is added. This is because when a pan is heated, the metal expands, closing up the pores in the surface that the oil could get down into. This makes for a smoother surface on a microscopic level. Also, when you add oil to a hot pan, it heats up instantly and when you add your food, it is less likely to stick.

Heating a dry pan, on the other hand, offers no visual cues, which risks overheating. Adding oil to an overheated pan can cause splattering and potentially even a grease fire. However, if you are using carbon-steel and cast-iron pans, some people like to heat the dry pan first, then add the oil. This is because the high heat causes the oil to oxidize and polymerize, allowing it to bond to the metal, filling in any small pits and divots—a process that seasons the pan, essentially giving it a non-stick surface.

If you are using a non-stick pan, you should add a little oil to the pan first before heating. Most manufacturers recommend this to extend the life of the non-stick coating.

Cooking spray is not suitable for non-stick pans

Non-stick pans are extremely useful in the kitchen for whipping up frittatas, pancakes, stir-fries, or anything that might stick to the pan. That said, non-stick pans need a little extra care. Most people know not to use metal utensils on non-stick pans, as they can scratch the surface. It is also common knowledge that non-stick pans should not be put in the dishwasher, as the heat and detergent can damage the pan. However, there is one more important thing to know: do not use cooking spray on your non-stick pans.

Many cooking sprays contain lecithin, which is harmless to use on most cookware. However, lecithin has a tendency to stick to non-stick coatings. It builds up over time and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick. Anolon, a manufacturer of non-stick pans, tells customers to avoid using cooking sprays entirely, even warning that using them will void the product warranty.

Instead of using cooking spray, Anolon recommends using a refillable manual oil mister, which can be filled with your preferred cooking oil. It is also important to note that when using a non-stick pan, oil or fat should be added to the pan right when it is put on the heat. Adding oil or fat to a cold non-stick pan helps it work better and cuts down on any potentially harmful fumes.

Additionally, cooking sprays can leave a stubborn film on the non-stick surface that is difficult to remove with conventional soap and water cleaning methods. Over time, this accumulation can compromise the efficacy of the non-stick coating, leading to food sticking to the pan.

Therefore, it is best to avoid using cooking spray on non-stick pans and opt for alternative methods such as refillable manual oil misters or seasoning the pan with butter or olive oil.

Cooking spray can be replaced with oil and a paper towel

Cooking spray is a convenient way to prevent food from sticking to pans and baking dishes. However, it can be replaced with a simple combination of oil and a paper towel. This method is not only effective but also offers more control over the amount of oil used and avoids the potential issues associated with cooking sprays.

Cooking sprays often contain additives like lecithin, which can build up on non-stick coatings and degrade their performance over time. Additionally, the serving sizes on cooking sprays are typically very small, making it challenging to accurately measure the amount of oil being used. This can result in using more oil than intended, impacting the health benefits and flavour of the dish.

By using oil and a paper towel, you can directly control the amount of oil applied to the pan. This method is straightforward and versatile. Simply pour a small amount of oil onto a paper towel and wipe it evenly across the pan's surface. This technique works with various oils, including olive oil, vegetable oil, and coconut oil. It is also suitable for different types of pans, such as frying pans, cake pans, and baking sheets.

Using oil and a paper towel provides a uniform coating, preventing food from sticking and ensuring even cooking. It is an excellent option for those who want to minimise the use of oil or achieve a lighter coating. This method also eliminates the need to purchase cooking spray separately, saving money and reducing the number of items in your pantry.

In conclusion, while cooking spray is convenient, it is not essential. Replacing it with oil and a paper towel is a simple, effective, and versatile alternative. This method gives you greater control over the amount of oil used, helps prevent food from sticking, and ensures a more uniform cooking experience.

Frequently asked questions