No-stick cooking sprays

[Thanks for the Crepes]

I say live with it too. I actually like my baking pans and sheets better after they get polymerized oil burned onto them. I encourage it by wiping with thin coats of seasoning oil on both sides and heating them in the oven as you would cast iron. It keeps steel pans from rusting and aluminum ones from oxidizing. Once you get a good dark, even coat built up, it's non-stick too. If it gets scratched or messed up, just season it again. Not shiny anymore, but they will last virtually forever if kept seasoned like this. I broiled pork

chops for dinner tonight on my steel WearEver rimmed sheet without even greasing it, and after cooking, the meat released easily and the pan cleaned right up after soaking in hot water a few minutes. It's as black and glassy as a good cast iron skillet, and I love it.

 

If you insist on shiny or putting the item in the dishwasher, then this method won't work. Oh, and putting aluminum in a dishwasher is the fastest way to oxidize it I know. 

 

[windyacres]

Thanks for the replies.  I'm glad this is just an old cake pan lid that doubles as a cookie sheet sometimes.  It comes in handy to set pies on and other items that are likely to boil over.  I have better, heavier cookie sheets that I normally use.  Guess I'll just leave it be.

[thock]

I use an older (read not-for-good-dishes) green scrubby with Dawn and baking soda for stuff like that. Takes a bit of elbow grease and patience, but it works.

 

I dampen the scrubby, put a bit of Dawn Ultra or Platinum on the scrubby, dump a little baking soda (1/8 - 1/4 c, depending on the job) in a small dish, dip the scrubby in the dish, and then start scrubbing on the polymerized grease. I do this with cooked-on grease on the cooktop, too. Works rather well.

Edited October 11, 2016 by thock
add more info (log)

[scubadoo97]

My  aluminum sheet pans have accumulated stuff baked on them from my pre parchment paper days of using foil to line them.  Now I never put food directly on them and always line with parchment so I really don't care how they look, but  they looked well used 

 

edited to add, if you can find it Dawn Power Dissolver really works well on baked on stuff

Edited October 12, 2016 by scubadoo97 (log)

[lindag]

KAF sells a cooking spray that doesn't leave that residue.  It is an excellent product and I use it every time.

Everbake

[Yiannos]

I've thought about picking up that King Arthur spray before, but was sort of put off by it being made up of partially hydrogenated oils which include trans fats and are terrible for you. I wonder if using oil processed this way is why it works so well? 

[scubadoo97]

It is but you're not using very much in a spray so the exposure is small.  But we all have different comfort levels 

[Thanks for the Crepes]

On 10/9/2016 at 0:21 PM, rotuts said:

there is a High temp cooking spray   said to be useful for BBQ's

 

I can't vouch for it though.

 

I just remembered that years ago, I got a can of Weber Grill 'N' Spray with a bag of other groceries that must have belonged to the customer in line before me. I didn't realize it until I got home. I tried it once, and I found that it tainted the taste of the food I cooked with it. I stuck it back in the pantry for some reason, and haven't thought of it again until now. The expiry date is 09/02/09, and into the trash bin it went.

[windyacres]

On ‎10‎/‎14‎/‎2016 at 0:32 AM, Thanks for the Crepes said:

 

I just remembered that years ago, I got a can of Weber Grill 'N' Spray with a bag of other groceries that must have belonged to the customer in line before me. I didn't realize it until I got home. I tried it once, and I found that it tainted the taste of the food I cooked with it. I stuck it back in the pantry for some reason, and haven't thought of it again until now. The expiry date is 09/02/09, and into the trash bin it went.

LOL.  The can of cooking spray I used was several years old, too.  I rarely use the stuff because I don't like to expose myself and family to the chemicals that are used as propellants.  Mine has gone into the trash as well! 

[Shel_B]

There are but a few things that I bake, and cornbread is one of them. I use a fairly heavy 8x8 non-stick pan for my everyday cornbread, and I have been oiling the pan with Pam spray.  I bought the spray several years ago and would like to replace it.  Since I rarely bake, I'm not very familiar with options for the Pam. I want a spray of some sort.  One thought I had was to use avocado oil in a spray bottle as I always have avocado oil on hand for other cooking needs. Good idea? Any other suggestions? Definitely want a neutral-flavored oil.

 

I've heard the term "baking spray" used now and then. Is that the same as a cooking spray? 

[Tropicalsenior]

I've been using this one for years.

It's a Walmart product. I don't use Pam because it is twice the price of this one.

Great Value also has a butter flavored spray. I don't know how it is in The States, but down here it is about $2 more than the vegetable oil spray and I can't tell a nickel's worth a difference between the two.

[AlaMoi]

I pour some oil into the pan/form/whatever and smear it round with a finger.

for really heavy duty, softened butter.

[Shel_B]

15 minutes ago, AlaMoi said:

I pour some oil into the pan/form/whatever and smear it round with a finger.

for really heavy duty, softened butter.

I want to use a spray of some sort for the particular use I mentioned. I'm quite familiar with the technique you describe and have used it often for other things. Works well ... thanks.

Edited February 2 by Shel_B (log)

[rotuts]

Pam , has various ingredients .

 

if you heat the pan you use it with 

 

above a certain temperature 

 

and that temperature is lower than you think 

 

Pam polymerises

 

and turns to a Gunk that you can only remove 

 

w very caustic oven cleaner   ( NaOH , not easily avialable , for good reason these days  ' EazyOff '  the paste was great  )

 

or BartenderFriends , and someone else to do the grunt work.

 

 

[ElsieD]

This is what i use:

[AlaMoi]

2 hours ago, Shel_B said:

I want to use a spray of some sort for the particular use I mentioned. I'm quite familiar with the technique you describe and have used it often for other things. Works well ... thanks.

if it works so well, why do you desire knowledge of 'options?'

[Shel_B]

17 minutes ago, AlaMoi said:

if it works so well, why do you desire knowledge of 'options?'

Different dishes, preferences, situations. "The more you know, the better your luck."

[MaryIsobel]

4 hours ago, Shel_B said:

Different dishes, preferences, situations. "The more you know, the better your luck."

I have two mister bottles - one for olive oil and another for vegetable oil. I bought ones for my daughters for Christmas; you can either pour from the spout or mist. No idea how long they will last - but they weren't expensive. They were from the big A.

[DesertTinker]

We’ve had these for more than a year now. (eG-friendly Amazon.com link) Note that the price depends on your color choice. (I see there is also a stainless steel version available now)

They work well, clean up between refills very well.
The only trick is to be sure there’s no excessive oil buildup on the outer “nozzle/spray area” and to firmly and deliberately squeeze the handle, when correctly used they dispense 1/4 teaspoon of oil per squeeze.

Baking Spray, in my experience, refers to this or similar, (eG-friendly Amazon.com link).

Edited February 3 by DesertTinker
Added eG friendly link (log)

[AAQuesada]

Not sure you need something this 'fancy' but the most common food release spray I've seen in restaurants is Vegalene. It's not going to be the least expensive option though.

[Shel_B]

20 hours ago, MaryIsobel said:

I have two mister bottles - one for olive oil and another for vegetable oil. I bought ones for my daughters for Christmas; you can either pour from the spout or mist. No idea how long they will last - but they weren't expensive. They were from the big A.

 

Thanks. Mister bottles is the direction I've chosen to go. I'll look at the ones you posted and some others as well. 

 

[Shel_B]

17 hours ago, AAQuesada said:

Not sure you need something this 'fancy' but the most common food release spray I've seen in restaurants is Vegalene. It's not going to be the least expensive option though.

Interesting, and thanks for the info. Decided to go with a mister bottle.

Edited February 3 by Shel_B (log)

[JoNorvelleWalker]

I may be too late, but I had a mister bottle that worked well for a while until it clogged up.

 

[Shel_B]

10 minutes ago, JoNorvelleWalker said:

I may be too late, but I had a mister bottle that worked well for a while until it clogged up.

 

Not even close to too late.  I've heard about issues with mister nozzles.  I have some sprayers here and I'll soon see about using them.  The nice thing about this thread is that it helped me clarify what I want.

 

Thanks again for everyone's suggestions.

[RobertM]

Sorry I’m late to the party, this is what I use.  Best spray I’ve ever used