cowboy wrote:

> 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

The only thing I use cooking oils sprays on is my BBQ grill. I tried it on
muffin pans but it really didn't save my any work or time because it is not much
more effort to wipe a oil dampened paper towel around than to spray. Seasoned
cast iron fry pans do not need any spray. Anything that needs to be oiled can
be brushed or wiped with paper toil and oil. The oil spray can is just another
thing to buy, store and find when you need it. IMO, hardly worth it. I am sure
that you can do without it.