aem wrote on Fri, 26 Mar 2010 08:16:53 -0700 (PDT):

> On Mar 26, 7:10 am, "l, not -l" > wrote:
>> [snip].... Spray with something like Pam before each
>> use, before heating the pan; don't exceed 450-500F.
>> --
> Why spray? The pan is already supposed to be non-stick. I've
> never used Pam or its ilk. Nonstick pans don't need it and I
> like real oil whose taste I like for uses that need it.
> Sprays seem to occupy an in- between space in my kitchen that
> never arises. What am I missing? -aem

It is a mistake to use many cooking sprays with non-stick pans. The
sprays contain lecithin that leaves a layer that is just about
impossible to remove by safe scrubbers and degrades the non-stick
qualities. I would just *spray* a little cooking oil like canola or
olive.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not