"John Savage" > wrote in message
...
> The original non-stick cooking spray was canola oil. Sprayed onto a
> frying-pan surface it performs superbly to prevent the food from
> sticking.
>
> Alas, canola oil (the oil from a rapeseed that has been bred to lose
> its poisonous nature) is copping some bad press these days and is
> being blamed in part for the increasing incidence of macular
> degeneration (a form of eyesight loss) as we age.
>
> Olive oil enjoys high praise for its healthy nature, and is marketed
> in a handy pressure pack. But its non-stick quality is way inferior to
> that of canola oil, not anywhere near as good. I'm wondering whether
> anyone here has found a cooking spray oil that performs as well in the
> non-stick stakes as does canola oil. (Cooking small cubes of tofu is
> a frypan a good test of a non-stick spray!)
> --
> John Savage (my news address is not valid for email)
>
>
What source[s] say that? Sometimes what hits the press can be pretty naive.
The amount of any fat in a single spray of PAM is so small that it's hard to
imagine that it could do anything caustic. Deep frying is another story.

Kent