I recently looked into the composition of
pan release sprays such as Pam. The Canadian
Pam web site is very informative.

http://www.pam.ca/products.html

I thought these products were just oil
and propellant. What's lecithin and water
doing in there? I found the answer in the
patent literature. Lecithin and oil is
a much better pan release agent than oil
alone. The water is present to reduce
the % content of flammable materials in the
can to meet the Level One insurance requirements
of the National Fire Protection Association
for warehouse flammability. It also reduces
viscosity and promotes the rising of baked
goods.

Now, you know more about the composition of
pan release sprays than most people outside
of the business.

Mark Thorson > wrote:

>I recently looked into the composition of
>pan release sprays such as Pam. The Canadian
>Pam web site is very informative.
>
>http://www.pam.ca/products.html
>
>I thought these products were just oil
>and propellant. What's lecithin and water
>doing in there? I found the answer in the
>patent literature. Lecithin and oil is
>a much better pan release agent than oil
>alone.

And yet- as noted in another thread here a month or 2 ago- there are
excellent sprays that *don't* have lecithin, which seems to be what
gums up pans.

Jim

On Feb 13, 4:56*pm, Jim Elbrecht > wrote:
> Mark Thorson > wrote:
> >I recently looked into the composition of
> >pan release sprays such as Pam. *The Canadian
> >Pam web site is very informative.
>
> >http://www.pam.ca/products.html
>
> >I thought these products were just oil
> >and propellant. *What's lecithin and water
> >doing in there? *I found the answer in the
> >patent literature. *Lecithin and oil is
> >a much better pan release agent than oil
> >alone. *
>
> And yet- as noted in another thread here a month or 2 ago- there are
> excellent sprays that *don't* have lecithin, which seems to be what
> gums up pans.
>
> Jim

Lecithin is good for your heart. You can buy it in a health food
store in capsules.
It's in egg yolks and other food and helps to lower colesteral.

My daughter gave me a container can that you fill with around 3/4? of
olive oil.
You pump the top to pump air into the container, then you can use it
to spray the pans or food.
I haven't used it yet so I think that's how it's used.

Lucille

I have one spray bottle with olive oil and another with corn oil. That pretty much replaces any Pam arsenal I might have otherwise.

Canola oil I can not stand.

On Feb 13, 8:08*pm, Lucille > wrote:
> On Feb 13, 4:56*pm, Jim Elbrecht > wrote:
>
>
>
>
>
>
>
>
>
> > Mark Thorson > wrote:
> > >I recently looked into the composition of
> > >pan release sprays such as Pam. *The Canadian
> > >Pam web site is very informative.
>
> > >http://www.pam.ca/products.html
>
> > >I thought these products were just oil
> > >and propellant. *What's lecithin and water
> > >doing in there? *I found the answer in the
> > >patent literature. *Lecithin and oil is
> > >a much better pan release agent than oil
> > >alone. *
>
> > And yet- as noted in another thread here a month or 2 ago- there are
> > excellent sprays that *don't* have lecithin, which seems to be what
> > gums up pans.
>
> > Jim
>
> Lecithin is good for your heart. *You can buy it in a health food
> store in capsules.
> It's in egg yolks and *other food and helps to lower colesteral.
>
> My daughter gave me a container can that you fill with around 3/4? of
> olive oil.
> You pump the top to pump air into the container, then you can use it
> to spray the pans or food.
> I haven't used it yet so I think that's how it's used.
>
> * * * * * *Lucille

Oh, ha ha. Let us know how it works, or doesn't. Sounds like my
MIsto. I had the same idea - the oil just wouldn't come out. I think
ol' MIsto found its way to Goodwill.

Now, I keep a bit of oil in a narrow top cruet and just shake in a few
drops. Or, I saturate a tiny piece of cheesecloth to oil up my muffin
tins. Low tech, cheap and it works.

On 2/14/2011 5:14 PM, Gorio wrote:
> I have one spray bottle with olive oil and another with corn oil. That
> pretty much replaces any Pam arsenal I might have otherwise.
>
> Canola oil I can not stand.

I generally use Canola oil (or "salad oil" which is mostly soy) when I
want an oil that doesn't contribute much flavor, just a little
crunchiness from frying or a slightly greasy effect.

When I want a flavored oil, I use olive oil -- e.g., for salads -- or
(for high heat) peanut oil -- e.g., teppan yaki. I have some mustard
oil, which is also supposed to have a neutral flavor, but I haven't had
the nerve to actually use it.

Barry Gold wrote:
>
> I generally use Canola oil (or "salad oil" which is mostly soy) when I
> want an oil that doesn't contribute much flavor, just a little
> crunchiness from frying or a slightly greasy effect.

I used canola as my main oil for many years.
I never noticed any flavor, but that may because
I was used to it. I tried soybean oil once,
and it had a flavor which was unpleasant to me.

I used rice bran oil for a few years, until it
wasn't available any more. I recently bought
a bottle of grapeseed oil for frying, because
I bought an expensive bottle of Greek olive oil
and I'm not going to waste it on frying. But
I won't be replacing either one. On the next
round, I'm going back to California olive oil
for all purposes.