In article >,
Sqwertz > wrote:

> If it's just oil and a propellant, is it really any advantage over
> using a thin coat of oil?

As someone who was involved in making millions of cans of PAM in the
seventies, lecithin looks like very thick oil in the barrel. Depending
upon the temperature, it can be an axle-grease solid. It's a bit sticky
on a cooking surface, unlike ordinary oil.
It was popular before the anti-fat movement.
I'm going to try an experiment right now since I have a cheap
alternative that has more canola than lecithin. Yep, it coats a non
stick pan without beading up. Real oil doesn't do that. FWIW.
I have no knowledge at all of PAM Professional.

leo