Pam is a popular brand of cooking spray that is often used as a non-stick cooking aid. However, while Pam and other aerosol cooking sprays can be convenient, they can potentially cause damage to non-stick pans over time. Here's why:
Residue Build-Up: Cooking sprays like Pam contain additives such as lecithin, which helps prevent food from sticking to the pan. However, these additives can create a sticky residue that gradually accumulates on the surface of the non-stick coating. Over time, this residue can build up and reduce the effectiveness of the non-stick properties of the pan.
Polymerization: When cooking sprays are used at high temperatures, such as during baking or broiling, the oil in the spray can undergo a process called polymerization. This process creates a thin layer of polymerized oil on the pan's surface, which can be difficult to remove and can negatively impact the non-stick coating.
Build-Up of Baked-On Residue: When cooking sprays are used repeatedly on non-stick pans without thorough cleaning between uses, a layer of baked-on residue can form. This residue can become difficult to remove and may require aggressive scrubbing, which can further damage the non-stick coating.
To maintain the longevity and performance of non-stick pans, it is generally recommended to avoid using cooking sprays like Pam. Instead, you can use alternative methods such as applying a small amount of cooking oil with a brush or using butter or margarine to grease the pan. These methods provide similar non-stick benefits without the potential for residue build-up or damage to the coating.