I have recently acquired a lot of Calphalon anodized & All-Clad stainless
cookware. Both companies say not to use cooking sprays such as PAM etc.

but I LIKE the convenience of a spray, and I like using just a tiny bit of
oil that the spray allows.

they are discouraging the use of these sprays, because of the vanish-like
coating that they impart over time to cookware, which seems impossible to
remove

(I found this out, fortunately, on some cheap cookware, my high end stuff is
still a "cooking-spray virgin" for the moment)

so, has anyone figured out the magic bullet? which ingredient of PAM-style
cooking sprays is the culprit, the alcohol or the lecithin?

Is there some alternative spray that doesn't form the varnish and won't ruin
my new cookware?
Or some type of "aerosol oil mister" that folks here use?

I want to take care of the nice cookware, but I am hopelessly addicted to
the idea of a "spray", and the varnish seems to ruin cookware, since it
seems like it will never come off, no matter how much you scrub.


thanks for any ideas

chef cowboy