I'll try this he

I've always thought that PAM and similar products are nothing more
than vegetable oil in a spray can—sold at an outrageous price.

Is there really any more to it than that?

pixmaker

"Pixmaker" > wrote in message
...
> I'll try this he
>
> I've always thought that PAM and similar products are nothing more
> than vegetable oil in a spray can-sold at an outrageous price.
>
> Is there really any more to it than that?

That's what it is. Many have chemicals added as flavoring and most all use
soybean oil and some kind of propellant. Even the ones that say they are
pure olive oil have the soybean oil in them.

Many years ago, I used to buy the butter flavored one to put on my popcorn.
I was popping it in the air popper or microwave and I thought I was saving
calories by doing this. I wasn't! Because I was using so much of the spray
at one time. Real butter is cheaper and it tastes better, IMO.

You can buy a pressurized sprayer that you can fill with your own olive oil
(or the oil of your choice). I had one for a while but didn't particularly
care for it. No matter how careful you are with it, it seems some oil gets
to the outside of the container, making it gunky and dirty in a hurry. And
mine was so tall it wouldn't fit in my cupboard.

I find it's just as easy to put down a little olive oil and then spread it
with a paper towel.

"Julie Bove" > wrote in message
news:_CBxj.3438$my3.2595@trndny06...
>
> "Pixmaker" > wrote in message
> ...
>> I'll try this he
>>
>> I've always thought that PAM and similar products are nothing
>> more
>> than vegetable oil in a spray can-sold at an outrageous
>> price.
>>
>> Is there really any more to it than that?
>
> That's what it is. Many have chemicals added as flavoring and
> most all use soybean oil and some kind of propellant. Even
> the ones that say they are pure olive oil have the soybean oil
> in them.
>
> Many years ago, I used to buy the butter flavored one to put
> on my popcorn. I was popping it in the air popper or microwave
> and I thought I was saving calories by doing this. I wasn't!
> Because I was using so much of the spray at one time. Real
> butter is cheaper and it tastes better, IMO.
>
> You can buy a pressurized sprayer that you can fill with your
> own olive oil (or the oil of your choice). I had one for a
> while but didn't particularly care for it. No matter how
> careful you are with it, it seems some oil gets to the outside
> of the container, making it gunky and dirty in a hurry. And
> mine was so tall it wouldn't fit in my cupboard.
>
> I find it's just as easy to put down a little olive oil and
> then spread it with a paper towel.

I've used olive oil in a Misto sprayer for years. They are not
overlarge and don't get greasy quickly. Even then, a paper towel
or soapy sponge will work.



--
Jim Silverton
Potomac, Maryland

"Julie Bove" > ha scritto nel messaggio
news:_CBxj.3438$my3.2595@trndny06...
>
> "Pixmaker" > wrote in message
> ...
>> I'll try this he
>>
>> I've always thought that PAM and similar products are nothing more
>> than vegetable oil in a spray can-sold at an outrageous price.
>>
>> Is there really any more to it than that?
>
> That's what it is. Many have chemicals added as flavoring and most all
> use soybean oil and some kind of propellant. Even the ones that say they
> are pure olive oil have the soybean oil in them.
>
> Many years ago, I used to buy the butter flavored one to put on my
> popcorn. I was popping it in the air popper or microwave and I thought I
> was saving calories by doing this. I wasn't! Because I was using so much
> of the spray at one time. Real butter is cheaper and it tastes better,
> IMO.
>
> You can buy a pressurized sprayer that you can fill with your own olive
> oil (or the oil of your choice). I had one for a while but didn't
> particularly care for it. No matter how careful you are with it, it seems
> some oil gets to the outside of the container, making it gunky and dirty
> in a hurry. And mine was so tall it wouldn't fit in my cupboard.
>
> I find it's just as easy to put down a little olive oil and then spread it
> with a paper towel.

I like mine because I use it to put a really great oil on food as it is
being served. I drizzle a little too heavy sometimes so this thing my kid
sent me is a Godsend.--
http://www.judithgreenwood.com

"James Silverton" > ha scritto nel messaggio
news:uOBxj.14625$Sw6.10566@trnddc06...
> I've used olive oil in a Misto sprayer for years. They are not overlarge
> and don't get greasy quickly. Even then, a paper towel or soapy sponge
> will work.
> --
> Jim Silverton

Yeah, once I'd been here a while I got used to there being oil on and in
everything, anyway. I put a folded papertowel under the oliera on a saucer,
and do a wipe on the sprayer. Anything stuck to me I rub in, alla MFK
Fisher.
--
http://www.judithgreenwood.com

On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:

> I find it's just as easy to put down a little olive oil and then spread it
> with a paper towel.

There are some valid uses for a spray can. Oven baked
potatoes/french fries, for example. I guess you wipe each
individual fry with an oil soaked paper towel, but it's much
easier to toss them in a bowl and spray them while shaking.

But for cake/muffin pans and such, a paper towel works just fine.

-sw

One time on Usenet, Pixmaker > said:

> I'll try this he
>
> I've always thought that PAM and similar products are nothing more
> than vegetable oil in a spray can sold at an outrageous price.
>
> Is there really any more to it than that?

Nope, they're just oil and propellant in a can. More of a convenience
than anything else. That, and portion control -- it's hard to overdo
the oil if you're using a spray can...

--
Jani in WA

On Thu, 28 Feb 2008 09:08:39 -0500, Pixmaker
> wrote:

>I'll try this he
>
>I've always thought that PAM and similar products are nothing more
>than vegetable oil in a spray can—sold at an outrageous price.
>
>Is there really any more to it than that?
>
>pixmaker

Howdy,

Yes, there is...

Pam is a combination of vegetable oil, and lecithin. I
believe that it is the latter that very significantly
increases the "non-stick" characteristics.

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Thu, 28 Feb 2008 19:40:03 GMT,
(Little Malice) wrote:

>One time on Usenet, Pixmaker > said:
>
>> I'll try this he
>>
>> I've always thought that PAM and similar products are nothing more
>> than vegetable oil in a spray can sold at an outrageous price.
>>
>> Is there really any more to it than that?
>
>Nope, they're just oil and propellant in a can. More of a convenience
>than anything else. That, and portion control -- it's hard to overdo
>the oil if you're using a spray can...

Hello again,

I read the original post, read the label on a can of Pam,
and responded.

After that, I saw that four others posted to say that Pam is
just vegetable oil, but that is simply not true.

No big beef, but I am curious:

Did any of you read the label?

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth wrote on Thu, 28 Feb 2008 17:40:37 -0500:

??>> I'll try this he
??>>
??>> I've always thought that PAM and similar products are
??>> nothing more than vegetable oil in a spray can—sold at an
??>> outrageous price.
??>>
??>> Is there really any more to it than that?
??>>
??>> pixmaker

K> Howdy,

K> Yes, there is...

K> Pam is a combination of vegetable oil, and lecithin. I
K> believe that it is the latter that very significantly
K> increases the "non-stick" characteristics.


K> But burnt lecithin can degrade the non-stick surface!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Kenneth > wrote:
:Pam is a combination of vegetable oil, and lecithin. I
:believe that it is the latter that very significantly
:increases the "non-stick" characteristics.

The horror. An important component of egg yolks in the spray you use
to cook your eggs.

"David Scheidt" > wrote in message
...
> Kenneth > wrote:
> :Pam is a combination of vegetable oil, and lecithin. I
> :believe that it is the latter that very significantly
> :increases the "non-stick" characteristics.
>
> The horror. An important component of egg yolks in the spray you use
> to cook your eggs.

Lecithin is a preservative. It is generally derived from egg or soy but
recently I've seen it made from corn.

Julie Bove > wrote:

:"David Scheidt" > wrote in message
...
:> Kenneth > wrote:
:> :Pam is a combination of vegetable oil, and lecithin. I
:> :believe that it is the latter that very significantly
:> :increases the "non-stick" characteristics.
:>
:> The horror. An important component of egg yolks in the spray you use
:> to cook your eggs.

:Lecithin is a preservative. It is generally derived from egg or soy but
:recently I've seen it made from corn.

No, it's an emulsifier. It's why you can make mayonnaise using egg yolks;
it's important for all sorts egg based emulsions, like hollandaise sauce.
It's an important ingredient in chocolate. It keeps added cocoa butter
from separating. It's present in non-stick cooking spray because it's a
surfactant, which means it reduces the surface tension of the fat. That
means it's easier to atomize it as it comes out of the nozzle, which
means it forms smaller droplets, which means you need less of it coat the
surface of whatever you're spraying.

I suspect that most of it in the US comes from soybeans, but it can
come from just about any oil bearing seed.

On Thu, 28 Feb 2008 23:58:21 +0000 (UTC), David Scheidt
> wrote:

>Kenneth > wrote:
>:Pam is a combination of vegetable oil, and lecithin. I
>:believe that it is the latter that very significantly
>:increases the "non-stick" characteristics.
>
>The horror. An important component of egg yolks in the spray you use
>to cook your eggs.

Hi David,

Might you offer your comment in another way. I don't
understand your point.

Thanks,
--
Kenneth

If you email... Please remove the "SPAMLESS."

Kenneth > wrote:

:Might you offer your comment in another way. I don't
:understand your point.

It's not some exotic ingredient that you wouldn't otherwise consume.

Sqwertz wrote:
>
> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
>
> > I find it's just as easy to put down a little olive oil and then spread it
> > with a paper towel.
>
> There are some valid uses for a spray can. Oven baked
> potatoes/french fries, for example. I guess you wipe each
> individual fry with an oil soaked paper towel, but it's much
> easier to toss them in a bowl and spray them while shaking.
>
> But for cake/muffin pans and such, a paper towel works just fine.
>
> -sw


Can't stand Pam or any of the generic versions. They taste foul, to be
kind about it.

As for the oven 'fries', we put a little oil on the baking pan and roll
the potato bits around in that. Works perfectly without paying for a
spray can full of rubbish.

Cake tins etc are brushed with a little oil or softened butter. No fuss
and no messy overspray.

"Arri London" > wrote in message
...
>
>
> Sqwertz wrote:
>>
>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
>>
>> > I find it's just as easy to put down a little olive oil and then spread
>> > it
>> > with a paper towel.
>>
>> There are some valid uses for a spray can. Oven baked
>> potatoes/french fries, for example. I guess you wipe each
>> individual fry with an oil soaked paper towel, but it's much
>> easier to toss them in a bowl and spray them while shaking.
>>
>> But for cake/muffin pans and such, a paper towel works just fine.
>>
>> -sw
>
>
> Can't stand Pam or any of the generic versions. They taste foul, to be
> kind about it.
>
> As for the oven 'fries', we put a little oil on the baking pan and roll
> the potato bits around in that. Works perfectly without paying for a
> spray can full of rubbish.
>
> Cake tins etc are brushed with a little oil or softened butter. No fuss
> and no messy overspray.

You can also put the potatoes in a bag with the oil and shake them.

"Arri London" > wrote
>
> Can't stand Pam or any of the generic versions.

I've never used this stuff, hope I've never tasted it. I read
the label once, too much junk in it.

On Fri, 29 Feb 2008 05:39:35 GMT, Julie Bove wrote:

> "Arri London" > wrote in message
> ...
>>
>>
>> Sqwertz wrote:
>>>
>>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
>>>
>>> > I find it's just as easy to put down a little olive oil and then spread
>>> > it
>>> > with a paper towel.
>>>
>>> There are some valid uses for a spray can. Oven baked
>>> potatoes/french fries, for example. I guess you wipe each
>>> individual fry with an oil soaked paper towel, but it's much
>>> easier to toss them in a bowl and spray them while shaking.
>>>
>>> But for cake/muffin pans and such, a paper towel works just fine.
>>
>> Can't stand Pam or any of the generic versions. They taste foul, to be
>> kind about it.
>>
>> As for the oven 'fries', we put a little oil on the baking pan and roll
>> the potato bits around in that. Works perfectly without paying for a
>> spray can full of rubbish.
>>
>> Cake tins etc are brushed with a little oil or softened butter. No fuss
>> and no messy overspray.
>
> You can also put the potatoes in a bag with the oil and shake them.

Both methods depsit too much oil on the potatoes, IMO.
Especially on the par-cooked frozen fries from th freezer
section(*)

-sw

(*) sosume

"Sqwertz" > wrote in message
...
> On Fri, 29 Feb 2008 05:39:35 GMT, Julie Bove wrote:
>
>> "Arri London" > wrote in message
>> ...
>>>
>>>
>>> Sqwertz wrote:
>>>>
>>>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
>>>>
>>>> > I find it's just as easy to put down a little olive oil and then
>>>> > spread
>>>> > it
>>>> > with a paper towel.
>>>>
>>>> There are some valid uses for a spray can. Oven baked
>>>> potatoes/french fries, for example. I guess you wipe each
>>>> individual fry with an oil soaked paper towel, but it's much
>>>> easier to toss them in a bowl and spray them while shaking.
>>>>
>>>> But for cake/muffin pans and such, a paper towel works just fine.
>>>
>>> Can't stand Pam or any of the generic versions. They taste foul, to be
>>> kind about it.
>>>
>>> As for the oven 'fries', we put a little oil on the baking pan and roll
>>> the potato bits around in that. Works perfectly without paying for a
>>> spray can full of rubbish.
>>>
>>> Cake tins etc are brushed with a little oil or softened butter. No fuss
>>> and no messy overspray.
>>
>> You can also put the potatoes in a bag with the oil and shake them.
>
> Both methods depsit too much oil on the potatoes, IMO.
> Especially on the par-cooked frozen fries from th freezer
> section(*)

I never add oil to frozen fries. I bake them on "Release" foil.

One time on Usenet, Kenneth > said:
> On Thu, 28 Feb 2008 19:40:03 GMT,
> (Little Malice) wrote:
>
> >One time on Usenet, Pixmaker > said:
> >
> >> I'll try this he
> >>
> >> I've always thought that PAM and similar products are nothing more
> >> than vegetable oil in a spray can sold at an outrageous price.
> >>
> >> Is there really any more to it than that?
> >
> >Nope, they're just oil and propellant in a can. More of a convenience
> >than anything else. That, and portion control -- it's hard to overdo
> >the oil if you're using a spray can...
>
> Hello again,

Who are you talking to?

> I read the original post, read the label on a can of Pam,
> and responded.
>
> After that, I saw that four others posted to say that Pam is
> just vegetable oil, but that is simply not true.

I didn't. I said it was oil and propellant.

> No big beef, but I am curious:
>
> Did any of you read the label?

I was going from memory. I was wrong though -- I double
checked and according to the label I read (Crisco Spray),
it's also got lecithin (as you said) and dimethyl silicone,
for anti-foaming. Ick...

--
Jani in WA

On Fri, 29 Feb 2008 06:56:02 GMT, Julie Bove wrote:

> "Sqwertz" > wrote in message
> ...
>> On Fri, 29 Feb 2008 05:39:35 GMT, Julie Bove wrote:
>>
>>> "Arri London" > wrote in message
>>> ...
>>>>
>>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
>>>>>
>>>>> > I find it's just as easy to put down a little olive oil and then
>>>>> > spread
>>>>> > it
>>>>> > with a paper towel.
>>>>>
>>>>> There are some valid uses for a spray can. Oven baked
>>>>> potatoes/french fries, for example. I guess you wipe each
>>>>> individual fry with an oil soaked paper towel, but it's much
>>>>> easier to toss them in a bowl and spray them while shaking.
>>>>>
>>>>> But for cake/muffin pans and such, a paper towel works just fine.
>>>>
>>>> Can't stand Pam or any of the generic versions. They taste foul, to be
>>>> kind about it.
>>>>
>>>> As for the oven 'fries', we put a little oil on the baking pan and roll
>>>> the potato bits around in that. Works perfectly without paying for a
>>>> spray can full of rubbish.
>>>>
>>>> Cake tins etc are brushed with a little oil or softened butter. No fuss
>>>> and no messy overspray.
>>>
>>> You can also put the potatoes in a bag with the oil and shake them.
>>
>> Both methods depsit too much oil on the potatoes, IMO.
>> Especially on the par-cooked frozen fries from th freezer
>> section(*)
>
> I never add oil to frozen fries. I bake them on "Release" foil.

It's not for the release that I use the oil. Spraying them with
oil gives them a fried texture/taste without having to heat up a
bunch of oil and stink up the house.

-sw

On Fri, 29 Feb 2008 04:33:21 +0000 (UTC), David Scheidt
> wrote:

>Kenneth > wrote:
>
>:Might you offer your comment in another way. I don't
>:understand your point.
>
>It's not some exotic ingredient that you wouldn't otherwise consume.

Hi David,

I wrote:

>Pam is a combination of vegetable oil, and lecithin. I
>believe that it is the latter that very significantly
>increases the "non-stick" characteristics.

>All the best,


and you responded with:

>The horror. An important component of egg yolks in the spray you use
>to cook your eggs.

Was there something in my comment that caused you the think
I believed lecithin "exotic" or I felt "horrified?"

Thanks again,
--
Kenneth

If you email... Please remove the "SPAMLESS."

On Fri, 29 Feb 2008 05:39:35 GMT, "Julie Bove" >
wrote:

>
>"Arri London" > wrote in message
...
>>>>
>> As for the oven 'fries', we put a little oil on the baking pan and roll
>> the potato bits around in that. Works perfectly without paying for a
>> spray can full of rubbish.
>>
>> Cake tins etc are brushed with a little oil or softened butter. No fuss
>> and no messy overspray.
>
>You can also put the potatoes in a bag with the oil and shake them.
>

that's what i usually do, with the seasoned salt, pepper, etc.

your pal,
blake

On Thu, 28 Feb 2008 19:40:03 GMT, (Little
Malice) wrote:

>One time on Usenet, Pixmaker > said:
>
>> I'll try this he
>>
>> I've always thought that PAM and similar products are nothing more
>> than vegetable oil in a spray can sold at an outrageous price.
>>
>> Is there really any more to it than that?
>
>Nope, they're just oil and propellant in a can. More of a convenience
>than anything else. That, and portion control -- it's hard to overdo
>the oil if you're using a spray can...

i have a can, but usually only use it to spray on the grill of my
electric broiler.

your pal,
blake

> > "Arri London" > wrote
> >
> > Can't stand Pam or any of the generic versions.
> >
> cybercat wrote:
>
>
> I've never used this stuff, hope I've never tasted it. I read
> the label once, too much junk in it.

Agreed. I just use olive oil and I don't seem to have a problem with
food sticking. I am not sure about the Pam ingredients but simple
olive oil seems like a safer bet for me.

In article >,
Pixmaker > wrote:

> I'll try this he
>
> I've always thought that PAM and similar products are nothing more
> than vegetable oil in a spray can—sold at an outrageous price.
>
> Is there really any more to it than that?

Speaking from 1970-1977 experience in a PAM producing plant as a
chemist, PAM used to be a solution of lecithin in Freon 11 which was
then gassed with Freon 12 to make the final product. Both Freons left
any hot pan immediately leaving the lecithin as the final product.
I have no idea regarding modern formulations which definitely don't use
the Freons that we used to use, but I suspect lecithin is still the
majority of what's left.

leo

"Pixmaker" > wrote in message
...
> I'll try this he
>
> I've always thought that PAM and similar products are nothing more
> than vegetable oil in a spray can-sold at an outrageous price.
>
> Is there really any more to it than that?
>
> pixmaker
>

Ingredients listed on a can of PAM No-Stick Cooking Spray, Original (UPC 0
64144 03021 7) are as follows:

Canola Oil, Grain Alcohol, Soy Lecithin, Propellant.

"Leonard Blaisdell" > wrote:
>
> Speaking from 1970-1977 experience in a PAM producing plant as a
> chemist, PAM used to be a solution of lecithin in Freon 11 which was
> then gassed with Freon 12 to make the final product. Both Freons left
> any hot pan immediately leaving the lecithin as the final product.
> I have no idea regarding modern formulations which definitely don't use
> the Freons that we used to use, but I suspect lecithin is still the
> majority of what's left.
>

That's pretty helpful, thanks. Lecithin is an emulsifier with some pretty
good health benefits. It is an antioxidant, too. It is also present in eggs,
one of several elements that counter the negative effects of the cholesterol
and fat in eggs.




--
Posted via a free Usenet account from http://www.teranews.com

Sqwertz wrote:
>
> On Fri, 29 Feb 2008 05:39:35 GMT, Julie Bove wrote:
>
> > "Arri London" > wrote in message
> > ...
> >>
> >>
> >> Sqwertz wrote:
> >>>
> >>> On Thu, 28 Feb 2008 16:50:02 GMT, Julie Bove wrote:
> >>>
> >>> > I find it's just as easy to put down a little olive oil and then spread
> >>> > it
> >>> > with a paper towel.
> >>>
> >>> There are some valid uses for a spray can. Oven baked
> >>> potatoes/french fries, for example. I guess you wipe each
> >>> individual fry with an oil soaked paper towel, but it's much
> >>> easier to toss them in a bowl and spray them while shaking.
> >>>
> >>> But for cake/muffin pans and such, a paper towel works just fine.
> >>
> >> Can't stand Pam or any of the generic versions. They taste foul, to be
> >> kind about it.
> >>
> >> As for the oven 'fries', we put a little oil on the baking pan and roll
> >> the potato bits around in that. Works perfectly without paying for a
> >> spray can full of rubbish.
> >>
> >> Cake tins etc are brushed with a little oil or softened butter. No fuss
> >> and no messy overspray.
> >
> > You can also put the potatoes in a bag with the oil and shake them.
>
> Both methods depsit too much oil on the potatoes, IMO.
> Especially on the par-cooked frozen fries from th freezer
> section(*)
>
> -sw
>
> (*) sosume

LOL but why add oil to the ready-made fries in the first place? They are
coated in oil already.
If there is too much oil deposited on the home-cut fries, then too much
was put into the pan or bag to begin with. We use a thin film in the
baking pan; probably less than half a teaspoon for a pound or so of
cut-up potatoes.

The spray is much greasier IMO than using a *judicious* amount of 'real'
oil.