Went grocery shopping yesterday, and noted that the Pam Professional
High Heat we discussed a few weeks ago was on sale, one-third off.

The down side is that the sign said it has been discontinued. 8;(

-- Larry

wrote:
>
> Went grocery shopping yesterday, and noted that the Pam Professional
> High Heat we discussed a few weeks ago was on sale, one-third off.
>
> The down side is that the sign said it has been discontinued. 8;(

I noted that in this region quite a while ago. I have found a decent
substitute at Sam's, their Bakers & Chefs Cooking Spray (all purpose)
also does not contain any of the horrid Soy Lecithin that pervades most
cooking sprays.

On Sat, 18 Dec 2010 18:19:38 -0600, Pete C. wrote:

> ... does not contain any of the horrid Soy Lecithin that pervades most
> cooking sprays.

I hate to ask, but what is your phobia about soy lecithin? The
general consensus is that lecithin is good for maintaining good
cholesterol levels.

-sw

Sqwertz wrote:
>
> On Sat, 18 Dec 2010 18:19:38 -0600, Pete C. wrote:
>
> > ... does not contain any of the horrid Soy Lecithin that pervades most
> > cooking sprays.
>
> I hate to ask, but what is your phobia about soy lecithin? The
> general consensus is that lecithin is good for maintaining good
> cholesterol levels.

It leaves a nasty sticky coating on whatever it's used on that damned
near requires sandblasting to remove.

"Pete C." > wrote in message
ster.com...
>
> wrote:
>>
>> Went grocery shopping yesterday, and noted that the Pam Professional
>> High Heat we discussed a few weeks ago was on sale, one-third off.
>>
>> The down side is that the sign said it has been discontinued. 8;(
>
> I noted that in this region quite a while ago. I have found a decent
> substitute at Sam's, their Bakers & Chefs Cooking Spray (all purpose)
> also does not contain any of the horrid Soy Lecithin that pervades most
> cooking sprays.

Interesting! Does it contain flour? Not that we have a Sam's around here
because we don't. I have not seen any sprays that don't have the soy in
them. But I have been doing well without the sprays.

"Pete C." > wrote in message
ster.com...
>
> Sqwertz wrote:
>>
>> On Sat, 18 Dec 2010 18:19:38 -0600, Pete C. wrote:
>>
>> > ... does not contain any of the horrid Soy Lecithin that pervades most
>> > cooking sprays.
>>
>> I hate to ask, but what is your phobia about soy lecithin? The
>> general consensus is that lecithin is good for maintaining good
>> cholesterol levels.
>
> It leaves a nasty sticky coating on whatever it's used on that damned
> near requires sandblasting to remove.

Oh so that's what did it! I know when I used those sprays, I would have
that crappy film all over my kitchen. My mom uses the sprays and she has
that film on some things in her kitchen too.

Steve wrote:

> On Sat, 18 Dec 2010 18:19:38 -0600, Pete C. wrote:
>
>> ... does not contain any of the horrid Soy Lecithin that pervades most
>> cooking sprays.
>
> I hate to ask, but what is your phobia about soy lecithin? The
> general consensus is that lecithin is good for maintaining good
> cholesterol levels.

Might be something to do with the effect on the pans?

Bob

Julie Bove wrote:
>
> "Pete C." > wrote in message
> ster.com...
> >
> > wrote:
> >>
> >> Went grocery shopping yesterday, and noted that the Pam Professional
> >> High Heat we discussed a few weeks ago was on sale, one-third off.
> >>
> >> The down side is that the sign said it has been discontinued. 8;(
> >
> > I noted that in this region quite a while ago. I have found a decent
> > substitute at Sam's, their Bakers & Chefs Cooking Spray (all purpose)
> > also does not contain any of the horrid Soy Lecithin that pervades most
> > cooking sprays.
>
> Interesting! Does it contain flour? Not that we have a Sam's around here
> because we don't. I have not seen any sprays that don't have the soy in
> them. But I have been doing well without the sprays.

No flour either. Seems to work well.

On Sat, 18 Dec 2010 19:12:15 -0600, Pete C. wrote:

> Sqwertz wrote:
>>
>> I hate to ask, but what is your phobia about soy lecithin? The
>> general consensus is that lecithin is good for maintaining good
>> cholesterol levels.
>
> It leaves a nasty sticky coating on whatever it's used on that damned
> near requires sandblasting to remove.

Hmm. OK. I have a can but never use it, so I've never noticed it.
I just automatically assumed it was a health issue of some sort.

-sw

"Pete C." > wrote in message
ster.com...
>
> Julie Bove wrote:
>>
>> "Pete C." > wrote in message
>> ster.com...
>> >
>> > wrote:
>> >>
>> >> Went grocery shopping yesterday, and noted that the Pam Professional
>> >> High Heat we discussed a few weeks ago was on sale, one-third off.
>> >>
>> >> The down side is that the sign said it has been discontinued. 8;(
>> >
>> > I noted that in this region quite a while ago. I have found a decent
>> > substitute at Sam's, their Bakers & Chefs Cooking Spray (all purpose)
>> > also does not contain any of the horrid Soy Lecithin that pervades most
>> > cooking sprays.
>>
>> Interesting! Does it contain flour? Not that we have a Sam's around
>> here
>> because we don't. I have not seen any sprays that don't have the soy in
>> them. But I have been doing well without the sprays.
>
> No flour either. Seems to work well.

Thanks!

Sqwertz wrote:
>
> On Sat, 18 Dec 2010 19:12:15 -0600, Pete C. wrote:
>
> > Sqwertz wrote:
> >>
> >> I hate to ask, but what is your phobia about soy lecithin? The
> >> general consensus is that lecithin is good for maintaining good
> >> cholesterol levels.
> >
> > It leaves a nasty sticky coating on whatever it's used on that damned
> > near requires sandblasting to remove.
>
> Hmm. OK. I have a can but never use it, so I've never noticed it.
> I just automatically assumed it was a health issue of some sort.
>
> -sw

Nope, it's a functional issue here. I'm not sure about any possible
health issues, but it's in damned near every processed food, rather like
HFCS.

On Dec 18, 7:12*pm, "Pete C." > wrote:
> Sqwertz wrote:
>
> > On Sat, 18 Dec 2010 18:19:38 -0600, Pete C. wrote:
>
> > > ... does not contain any of the horrid Soy Lecithin that pervades most
> > > cooking sprays.
>
> > I hate to ask, but what is your phobia about soy lecithin? *The
> > general consensus is that lecithin is good for maintaining good
> > cholesterol levels.

There's very little lecithin per use. Not enough to have much
metabolic effect. A lot of chocolate has a tiny bit of lecithin in
it.
>
> It leaves a nasty sticky coating on whatever it's used on that damned
> near requires sandblasting to remove.

I think that 91% isopropyl alcohol will cut it.

--Bryan

On Sat, 18 Dec 2010 19:51:24 -0600, Pete C. wrote:

> Julie Bove wrote:
>
>> Interesting! Does it contain flour? Not that we have a Sam's around here
>> because we don't. I have not seen any sprays that don't have the soy in
>> them. But I have been doing well without the sprays.
>
> No flour either. Seems to work well.

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

I admit that my can is only used to bake certain things that I'd
normally deep fry - to put a light even coating on things like
french fries and other things I want to crisp up a little in the
oven.

-sw

Sqwertz wrote:
>
> On Sat, 18 Dec 2010 19:51:24 -0600, Pete C. wrote:
>
> > Julie Bove wrote:
> >
> >> Interesting! Does it contain flour? Not that we have a Sam's around here
> >> because we don't. I have not seen any sprays that don't have the soy in
> >> them. But I have been doing well without the sprays.
> >
> > No flour either. Seems to work well.
>
> If it's just oil and a propellant, is it really any advantage over
> using a thin coat of oil?

It has a few other ingredients and seems to coat better than an ordinary
oil sprayer.

>
> I admit that my can is only used to bake certain things that I'd
> normally deep fry - to put a light even coating on things like
> french fries and other things I want to crisp up a little in the
> oven.

I use it for a variety of cooking uses and it seems to work well, and of
course it doesn't leave that nasty lecithin residue like most sprays do.

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

"Pete C." > wrote:

>
>Sqwertz wrote:
>>
-snip-
>>
>> If it's just oil and a propellant, is it really any advantage over
>> using a thin coat of oil?
>
>It has a few other ingredients and seems to coat better than an ordinary
>oil sprayer.

Much better. I use the Samsclub brand with no lecithin.
http://www.samsclub.com/sams/shop/pr...avAction=#desc

I use it alone in recipes that ask for greasing and flouring, and it
does a superior job. It is quick, easy, flavorless
and works. Can't ask for much more than that.

Jim

>>> I've only noticed the "grilling" label, so I guess they probably had
>>> the same content and the grill version sold better.

First person: bad guess.

>> I'm willing to be that the makers of PAM were just doing a label
>> change to one that tested better and discontinued the old label. Thre
>> was probably no difference in the formula.

Second person: You'd lose. There are no labels; the cans are different
shapes; and the contents specify different oils.

>Pam for grilling has been around a while, about a year IIRC. It would be
>interesting to know if there is a difference in the ingredient labelling.

Third person: That interest really shouldn't have been too hard to
satisfy, since I've posted the contents of both products in this
thread.

-- Larry

"Kent" > wrote in message
...
>
>>
> Aren't all PAM's canola oil? Wouldn't they all have the same breakdown
> characteristics at high temps?
>
> Kent
>

RTFM
or in this case, RTF label

On Thu, 30 Dec 2010 22:59:00 -0800, "Kent" > wrote:

>Aren't all PAM's canola oil? Wouldn't they all have the same breakdown
>characteristics at high temps?

Pam Professional High Heat: "Vegetable oil, (partially hydrogenated
soybean oil, canola oil)...", with no soy lecithin.

Pam Grilling: "cottonseed oil...", with no soy lecithin.

-- Larry

wrote:
> On Thu, 30 Dec 2010 22:59:00 -0800, "Kent" > wrote:
>
>> Aren't all PAM's canola oil? Wouldn't they all have the same breakdown
>> characteristics at high temps?
>
> Pam Professional High Heat: "Vegetable oil, (partially hydrogenated
> soybean oil, canola oil)...", with no soy lecithin.
>
> Pam Grilling: "cottonseed oil...", with no soy lecithin.
>
> -- Larry

Unless that is organic, I wouldn't want to use it.

--
Jean B.