"cowboy" <cacheoverflow@yahooDOTcom> wrote in message
news
>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
>

How about putting some olive oil in a mister?

MaryL