Alternative for Pam Cooking Spray?

[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 15 hours ago 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 8 hours ago 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.