I thought the issue was lecithin, which would build up and be difficult to remove
w/o bartenders friend and elbow grease . so I goggled a bit :
https://www.nytimes.com/wirecutter/blog/stop-using-nonstick-spray-on-nonstick-pans/
https://www.consumerreports.org/cookware/cooking-spray-on-nonstick-pan/
https://learn.surlatable.com/heres-why-you-should-never-use-cooking-spray-on-nonstick-cookware/
most important is that Tramontina , a maker of some very fine pans , reasonably priced ( I have three , and love them ) :
'''' The warranty for our top-pick nonstick pan, the Tramontina Professional 10-Inch Restaurant Fry Pan, notes that the company is not bound to repair or replace the item if it hasn’t been “cared for according to the manufacturer’s instructions.” And the Use & Care instructions read, “Do not use nonstick aerosol cooking sprays in your cookware.” ''
back in the day , I used PAM in my fancy pantsy 3 MIL copper pans from FR
and fortunately back then EasyOff ( NaOH ) was sold as paste . worked great. solved the problem
