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I made a thread couple of days ago asking for the "best" cooking oil but someone suggested pan sprays instead, is that a better option if i am cutting? or does pan sprays have too much artificial crap that will damage my organs or something.
if i were to get pan sprays any specific type or brand should i get?
Pam.
There's no "best option".
If you want to use cooking oil, do so but simply count the fat towards your daily intake budget. If you prefer to get your fat from other sources, then use a very low calorie spray such as PAM.
Step 1: Acquire non aerosol pump sprayer from cooking store
Step 2: Acquire Canola/Olive Oil and fill sprayer (Don't use EVOO)
Step 3: Enjoy cheap and natural cooking spray
The choice is easy. The sprays are calorie free!!!!11!!!! It sayz it right there on teh label.
so there is no downside for using a cooking spray?
[QUOTE=jimmierock;700565571]so there is no downside for using a cooking spray?[/QUOTE]
A spray simply distributes a very thin coating of oil. The negative is taste as some foods are (more) yummy when cooked with more oil.
[QUOTE=jimmierock;700565571]so there is no downside for using a cooking spray?[/QUOTE]
Only from a taste perspective.... I can taste the aerosol they use.
thanks everyone, repped.
I bought one of the pump sprayers and used virgin olive oil in it. My eggs always stuck to the frying pan unless I cooked on such ridiculously low heat that it would take forever to cook them. I did this because I didn't like the idea of the ingredients in Pam (it's not JUST oil).
I really wanted it to work for me but it just didn't. ElectricHeadd, have you tried one?
[QUOTE=WonderPug;700558101]There's no "best option".
If you want to use cooking oil, do so but simply count the fat towards your daily intake budget. If you prefer to get your fat from other sources, then use a very low calorie spray such as PAM.[/QUOTE]
^This
My wife is way better in the kitchen then I am, and she swears that sprays like Pam are no good for non-stick pans (they leave a sticky film on the pan that builds up). It's also cheaper just to smear a little Canola on the pan. Below are a few web pages where others with cooking experience make similar claims about Pam.
[url]http://www.baking911.com/howto/pans_prepare.htm[/url]
[url]http://chowhound.chow.com/topics/542509[/url]
I cook with PAM personally because it helps non-stick everything don't really care for calories more about non-stick and taste.
[QUOTE=normaldude;700592141]I bought one of the pump sprayers and used virgin olive oil in it. My eggs always stuck to the frying pan unless I cooked on such ridiculously low heat that it would take forever to cook them. I did this because I didn't like the idea of the ingredients in Pam (it's not JUST oil).
I really wanted it to work for me but it just didn't. ElectricHeadd, have you tried one?[/QUOTE]
My guess is because you used virgin olive oil. It has a very low smoke point. Try regular processed olive oil or canola they fry a lot better.
i think the aerosol compliments the flavor