PAM spray is great except for its delivery system -- if I use it everyday it
is fine, but if I use it sporadically it hardens and clogs up the nozzle,
and I end up tossing it away when it becomes gungy looking, wasting it. Who
wants to soak and clean the sray head every time you use a tiny squirt.

I have tried using oils and greases as a substitute in baking, etc. but
nothing beats PAM for this. Does anybody know of a substitute that works as
well that you can just brush or wipe on?

On Fri 18 Apr 2008 10:22:03a, Buddy told us...

> PAM spray is great except for its delivery system -- if I use it
> everyday it is fine, but if I use it sporadically it hardens and clogs
> up the nozzle, and I end up tossing it away when it becomes gungy
> looking, wasting it. Who wants to soak and clean the sray head every
> time you use a tiny squirt.
>
> I have tried using oils and greases as a substitute in baking, etc. but
> nothing beats PAM for this. Does anybody know of a substitute that works
> as well that you can just brush or wipe on?

I switched from Pam to the new Crisco spray some time ago. I like it much
better, and have never had the nozzle clog. Having said that, for many
things I use either olive oil or vegetable oil that I brush on with a nylon
pastry brush.



--
Wayne Boatwright
-------------------------------------------
Friday, 04(IV)/18(XVIII)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
5wks 2dys 13hrs 35mins
-------------------------------------------
'We warned you...'
-------------------------------------------

Buddy wrote:
> PAM spray is great except for its delivery system -- if I use it everyday it
> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> and I end up tossing it away when it becomes gungy looking, wasting it. Who
> wants to soak and clean the sray head every time you use a tiny squirt.
>
> I have tried using oils and greases as a substitute in baking, etc. but
> nothing beats PAM for this. Does anybody know of a substitute that works as
> well that you can just brush or wipe on?
>
vegetable oil brushed on thin.

On Fri, 18 Apr 2008 13:44:42 -0400, Goomba38 >
wrote:

>Buddy wrote:
>> PAM spray is great except for its delivery system -- if I use it everyday it
>> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
>> and I end up tossing it away when it becomes gungy looking, wasting it. Who
>> wants to soak and clean the sray head every time you use a tiny squirt.
>>
>> I have tried using oils and greases as a substitute in baking, etc. but
>> nothing beats PAM for this. Does anybody know of a substitute that works as
>> well that you can just brush or wipe on?
>>
>vegetable oil brushed on thin.


But brushing really does not work as well for, say, greasing and/or
flouring cake pans or a bowl for proofing dough.

Boron

On Apr 18, 2:14�pm, Boron Elgar > wrote:
> On Fri, 18 Apr 2008 13:44:42 -0400, Goomba38 >
> wrote:
>
> >Buddy wrote:
> >> PAM spray is great except for its delivery system -- if I use it everyday it
> >> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> >> and I end up tossing it away when it becomes gungy looking, wasting it. Who
> >> wants to soak and clean the sray head every time you use a tiny squirt.
>
> >> I have tried using oils and greases as a substitute in baking, etc. but
> >> nothing beats PAM for this. Does anybody know of a substitute that works as
> >> well that you can just brush or wipe on?
>
> >vegetable oil brushed on thin.
>
> But brushing really does not work as well for, say, greasing and/or
> flouring cake pans or a bowl for proofing dough.

Suprised to hear that from you... professional bakers grease pans by
brushing with solid shortening... none use a spray, they value their
lungs.

On Fri, 18 Apr 2008 17:22:03 GMT, "Buddy" >
wrote:

>PAM spray is great except for its delivery system -- if I use it everyday it
>is fine, but if I use it sporadically it hardens and clogs up the nozzle,
>and I end up tossing it away when it becomes gungy looking, wasting it. Who
>wants to soak and clean the sray head every time you use a tiny squirt.
>
>I have tried using oils and greases as a substitute in baking, etc. but
>nothing beats PAM for this. Does anybody know of a substitute that works as
>well that you can just brush or wipe on?
>


I buy the BJs house brand of spray and the nozzle has never clogged. I
get two large cans for a bit more than the price of one smaller PAM.

And it lasts forever without going rancid.

Boron

When I say sporadic usage, I actually mean more like rare usage, so it sits
in the cupboard long periods. This makes it even more costly having to toss
it because I end up using very little of it.

Isn't there a lecithin and/or other component that makes those PAM,
Crisco-type sprays a better separator than plain oils? It would seem that
whatever the mixture is it would be available in forms other than areosols.

"Boron Elgar" > wrote in message
...
> On Fri, 18 Apr 2008 17:22:03 GMT, "Buddy" >
> wrote:
>
> >PAM spray is great except for its delivery system -- if I use it everyday
it
> >is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> >and I end up tossing it away when it becomes gungy looking, wasting it.
Who
> >wants to soak and clean the sray head every time you use a tiny squirt.
> >
> >I have tried using oils and greases as a substitute in baking, etc. but
> >nothing beats PAM for this. Does anybody know of a substitute that works
as
> >well that you can just brush or wipe on?
> >
>
>
> I buy the BJs house brand of spray and the nozzle has never clogged. I
> get two large cans for a bit more than the price of one smaller PAM.
>
> And it lasts forever without going rancid.
>
> Boron

Buddy wrote:
> PAM spray is great except for its delivery system -- if I use it everyday it
> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> and I end up tossing it away when it becomes gungy looking, wasting it. Who
> wants to soak and clean the sray head every time you use a tiny squirt.
>
> I have tried using oils and greases as a substitute in baking, etc. but
> nothing beats PAM for this. Does anybody know of a substitute that works as
> well that you can just brush or wipe on?
>
>

Yes, liquid lecithin, which is available in pint bottles (maybe it's a
quart) at health food stores. It's pretty thick, so you might want to
dilute it with a little canola oil or alcohol. A bottle of the stuff
lasts about forever.

Didn't know you could just get it that way -- I will get some and try it.
thanks.


"zxcvbob" > wrote in message
...
>
> Buddy wrote:
> > PAM spray is great except for its delivery system -- if I use it
everyday it
> > is fine, but if I use it sporadically it hardens and clogs up the
nozzle,
> > and I end up tossing it away when it becomes gungy looking, wasting it.
Who
> > wants to soak and clean the sray head every time you use a tiny squirt.
> >
> > I have tried using oils and greases as a substitute in baking, etc. but
> > nothing beats PAM for this. Does anybody know of a substitute that works
as
> > well that you can just brush or wipe on?
> >
> >
>
> Yes, liquid lecithin, which is available in pint bottles (maybe it's a
> quart) at health food stores. It's pretty thick, so you might want to
> dilute it with a little canola oil or alcohol. A bottle of the stuff
> lasts about forever.

"Buddy" > wrote in message
...
> PAM spray is great except for its delivery system -- if I use it everyday
> it
> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> and I end up tossing it away when it becomes gungy looking, wasting it.
> Who
> wants to soak and clean the sray head every time you use a tiny squirt.
>
> I have tried using oils and greases as a substitute in baking, etc. but
> nothing beats PAM for this. Does anybody know of a substitute that works
> as
> well that you can just brush or wipe on?
>
>

Just turn the can upside down and use that for the last spritz on the pan.
That will clean the nozel for the next time.

Paul

I do that with paint and it works but it when you do it with the PAM you
still have to soak the nozzle in boiling water to get it clean. I'm going to
try the liquid lecithin.


"Paul M. Cook" > wrote in message
news:C_5Oj.13$Ks1.4@trnddc01...
>
> "Buddy" > wrote in message
> ...
> > PAM spray is great except for its delivery system -- if I use it
everyday
> > it
> > is fine, but if I use it sporadically it hardens and clogs up the
nozzle,
> > and I end up tossing it away when it becomes gungy looking, wasting it.
> > Who
> > wants to soak and clean the sray head every time you use a tiny squirt.
> >
> > I have tried using oils and greases as a substitute in baking, etc. but
> > nothing beats PAM for this. Does anybody know of a substitute that works
> > as
> > well that you can just brush or wipe on?
> >
> >
>
> Just turn the can upside down and use that for the last spritz on the pan.
> That will clean the nozel for the next time.
>
> Paul
>
>

Buddy wrote:

> I do that with paint and it works but it when you do it with the PAM you
> still have to soak the nozzle in boiling water to get it clean. I'm going to
> try the liquid lecithin.

I have had Pam on hand for years and rarely use it. It has never clogged up on
me.

Dave Smith wrote:

> I have had Pam on hand for years and rarely use it. It has never clogged up on
> me.
>
>
I can't say I've ever had the problem the OP refers to either?

Goomba38 wrote:
> Dave Smith wrote:
>
>> I have had Pam on hand for years and rarely use it. It has never
>> clogged up on me.
>>
>>
> I can't say I've ever had the problem the OP refers to either?
>
Neither have I. I don't use PAM cooking spray much but I keep a can of it
around. I wonder if there's some other factor (humidity?!) involved.

Jill

"Goomba38" > wrote in message
. ..
> Dave Smith wrote:
>
>> I have had Pam on hand for years and rarely use it. It has never clogged
>> up on
>> me.
>>
>>
> I can't say I've ever had the problem the OP refers to either?

I just had my second can of the high temp grill version go bad on me
tonight. Ran out of propellant and left at least a third of a can. They
have an 800 number to call if you have a problem. They will send you a
coupon for a replacement.

Buddy wrote:
>
> PAM spray is great except for its delivery system -- if I use it everyday it
> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> and I end up tossing it away when it becomes gungy looking, wasting it. Who
> wants to soak and clean the sray head every time you use a tiny squirt.
>
> I have tried using oils and greases as a substitute in baking, etc. but
> nothing beats PAM for this. Does anybody know of a substitute that works as
> well that you can just brush or wipe on?

Find one of the sprays that contains no lecithin, that's what makes the
hideous goop that gums up and also makes a mess of your pans. Why a non
stick spray would contain one of the stickiest substances around is
beyond me.

On Sat, 19 Apr 2008 13:34:20 GMT, "Pete C." >
wrote:

>
>Buddy wrote:
>>
>> PAM spray is great except for its delivery system -- if I use it everyday it
>> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
>> and I end up tossing it away when it becomes gungy looking, wasting it. Who
>> wants to soak and clean the sray head every time you use a tiny squirt.
>>
>> I have tried using oils and greases as a substitute in baking, etc. but
>> nothing beats PAM for this. Does anybody know of a substitute that works as
>> well that you can just brush or wipe on?
>
>Find one of the sprays that contains no lecithin, that's what makes the
>hideous goop that gums up and also makes a mess of your pans. Why a non
>stick spray would contain one of the stickiest substances around is
>beyond me.

i'm surprised no one has suggested a manual pump spray can loaded with
the oil of your choice. i don't use one myself, but i've heard others
speak fondly of them.

or is it the low-calorie aspect that leads you to use pam?

your pal,
blake

On Sat, 19 Apr 2008 16:56:14 GMT, blake murphy >
wrote:

>
>i'm surprised no one has suggested a manual pump spray can loaded with
>the oil of your choice. i don't use one myself, but i've heard others
>speak fondly of them.
>
>or is it the low-calorie aspect that leads you to use pam?

I'm surprised anyone is looking for an alternative. Just go back to
Crisco, oil, butter or whatever it was you used before.

--
See return address to reply by email
remove the smile first

sf wrote:

> I'm surprised anyone is looking for an alternative. Just go back to
> Crisco, oil, butter or whatever it was you used before.
>
Crisco spread on the baking sheet with a wad of waxed paper. Heck, we
even used wax paper to wrap our sandwiches in lunches back then. I don't
think they had the little ziplock baggies when I was a young kid?? Does
anyone else still buy it? I have a few specific uses for it but I bet
its going to go the way of the dinosaur eventually?

On Sat, 19 Apr 2008 14:06:32 -0400, Goomba38 >
wrote:

>sf wrote:
>
>> I'm surprised anyone is looking for an alternative. Just go back to
>> Crisco, oil, butter or whatever it was you used before.
>>
>Crisco spread on the baking sheet with a wad of waxed paper. Heck, we
>even used wax paper to wrap our sandwiches in lunches back then. I don't
>think they had the little ziplock baggies when I was a young kid?? Does
>anyone else still buy it? I have a few specific uses for it but I bet
>its going to go the way of the dinosaur eventually?

I always have a roll on hand. It lasts longer and longer though.

--
See return address to reply by email
remove the smile first

On Sat, 19 Apr 2008 14:06:32 -0400, Goomba38 >
wrote:

>sf wrote:
>
>> I'm surprised anyone is looking for an alternative. Just go back to
>> Crisco, oil, butter or whatever it was you used before.
>>
>Crisco spread on the baking sheet with a wad of waxed paper. Heck, we
>even used wax paper to wrap our sandwiches in lunches back then. I don't
>think they had the little ziplock baggies when I was a young kid?? Does
>anyone else still buy it? I have a few specific uses for it but I bet
>its going to go the way of the dinosaur eventually?

i have a roll of wax paper, but i can't remember why i bought it. i
have a can of spray oil to use on the indoor electric grill.

your pal,
blake

blake murphy wrote:
>
> On Sat, 19 Apr 2008 13:34:20 GMT, "Pete C." >
> wrote:
>
> >
> >Buddy wrote:
> >>
> >> PAM spray is great except for its delivery system -- if I use it everyday it
> >> is fine, but if I use it sporadically it hardens and clogs up the nozzle,
> >> and I end up tossing it away when it becomes gungy looking, wasting it. Who
> >> wants to soak and clean the sray head every time you use a tiny squirt.
> >>
> >> I have tried using oils and greases as a substitute in baking, etc. but
> >> nothing beats PAM for this. Does anybody know of a substitute that works as
> >> well that you can just brush or wipe on?
> >
> >Find one of the sprays that contains no lecithin, that's what makes the
> >hideous goop that gums up and also makes a mess of your pans. Why a non
> >stick spray would contain one of the stickiest substances around is
> >beyond me.
>
> i'm surprised no one has suggested a manual pump spray can loaded with
> the oil of your choice. i don't use one myself, but i've heard others
> speak fondly of them.

I have one that I load with olive oil, it works well. I have also seen
at least one brand of commercial cooking spray that contained only olive
oil and propellant, no horrible lecithin.

blake murphy wrote:

> i'm surprised no one has suggested a manual pump spray can loaded with
> the oil of your choice. i don't use one myself, but i've heard others
> speak fondly of them.
>
> or is it the low-calorie aspect that leads you to use pam?
>
> your pal,
> blake

And a splash of vodka in the oil put in those misters helps keep them
patent.

"blake murphy" > ha scritto nel messaggio
...

>>> I have tried using oils and greases as a substitute in baking, etc. but
>>> nothing beats PAM for this. Does anybody know of a substitute that works
>>> as
>>> well that you can just brush or wipe on?
> i'm surprised no one has suggested a manual pump spray can loaded with
> the oil of your choice. i don't use one myself, but i've heard others
> speak fondly of them.
>
> or is it the low-calorie aspect that leads you to use pam?
>
> your pal,
> blake

Here, I'll mention it. I don't do it for reducing fats because in Italy
that would be silly, but the spray covers all the convolutions of any dish
or mold without excess anywhere.

Giusi wrote:

> Here, I'll mention it. I don't do it for reducing fats because in Italy
> that would be silly, but the spray covers all the convolutions of any dish
> or mold without excess anywhere.
>
>
I like having a can handy but also feel guilty over the empty can ending
up in the landfill. I try to use alternatives when I can, but want the
convenience of the Pam when I want it too. Such moral dilemmas <sigh>

"Goomba38" > ha scritto nel messaggio
. ..
> Giusi wrote:
>
>> Here, I'll mention it. I don't do it for reducing fats because in Italy
>> that would be silly, but the spray covers all the convolutions of any
>> dish or mold without excess anywhere.
> I like having a can handy but also feel guilty over the empty can ending
> up in the landfill. I try to use alternatives when I can, but want the
> convenience of the Pam when I want it too. Such moral dilemmas <sigh>

Mine is an elegant stainless steel cylinder that refills easily and was
bought for me by my kid at that famous US kitchen shop I can't recall the
name.

In article >,
Goomba38 > wrote:

> I like having a can handy but also feel guilty over the empty can ending
> up in the landfill. I try to use alternatives when I can, but want the
> convenience of the Pam when I want it too. Such moral dilemmas <sigh>


I have a Pampered Chef spritzer that I've had for years. Works good
enough for me. Every once in a while I take it apart and clean it;
mostly I just keep adding olive oil to it. FWIW.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
She's had good news! Hurrah!

Goomba38 wrote:
>
> Giusi wrote:
>
> > Here, I'll mention it. I don't do it for reducing fats because in Italy
> > that would be silly, but the spray covers all the convolutions of any dish
> > or mold without excess anywhere.
> >
> >
> I like having a can handy but also feel guilty over the empty can ending
> up in the landfill. I try to use alternatives when I can, but want the
> convenience of the Pam when I want it too. Such moral dilemmas <sigh>

The can is nearly all steel and very recyclable.

On Sat, 19 Apr 2008 13:34:20 GMT, "Pete C."
> wrote:

>Find one of the sprays that contains no lecithin, that's what makes the
>hideous goop that gums up and also makes a mess of your pans. Why a non
>stick spray would contain one of the stickiest substances around is
>beyond me.

Hi Pete,

Lecithin may be contributing to the clogging of the nozzle
(I would have no way to know), but the idea that it is "one
of the stickiest substances around" would seem to be
incorrect.

In fact, it is very slippery: The lecithin increases the
release properties of the sprays in which it is used.

The release if far better with such sprays than with any
vegetable oil I have ever used.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote:
>
> On Sat, 19 Apr 2008 13:34:20 GMT, "Pete C."
> > wrote:
>
> >Find one of the sprays that contains no lecithin, that's what makes the
> >hideous goop that gums up and also makes a mess of your pans. Why a non
> >stick spray would contain one of the stickiest substances around is
> >beyond me.
>
> Hi Pete,
>
> Lecithin may be contributing to the clogging of the nozzle
> (I would have no way to know), but the idea that it is "one
> of the stickiest substances around" would seem to be
> incorrect.
>
> In fact, it is very slippery: The lecithin increases the
> release properties of the sprays in which it is used.
>
> The release if far better with such sprays than with any
> vegetable oil I have ever used.

The release of the food from the pan perhaps, but not the lecithin from
the pan. I've found it leaves a horrible coating on the pan that is
extremely difficult to get off.

I've rather decided that lecithin must be the cause of cancer, diabetes
and a host of other modern ills since it seems to permeate dame near
everything these days.