Which Cooking Spray is Best? | America’s Test Kitchen



Jack Bishop demystifies cooking spray options to show that keeping it simple is sometimes the best choice.

The Best Cooking Sprays:

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28 Comments

  1. We agree with the refillable type, and that is all we use now. We typically use a general cooking oil like soybean, canola, etc. We quit using the spray cans like PAM years ago when it was suggested that they damage non-stick teflon pans. Easy and cheap to use, no cans to throw away, etc.

  2. Most nonstick pans warn you not to use cooking spray that contains lecithin. They say that it ruins the nonstick properties of the pan. The soy lecithin creates a sticky, gummy buildup on the coating. This residue accumulates over time, becomes difficult to remove without damaging the surface, and ultimately ruins the pan's non-stick properties. So use them at your own risk. I have changed to the avocado oil spray that they were showing for things like sautéing in my nonstick pans. I still use the cooking spray for coating bakeware.

  3. The video recommends different cooking sprays depending on your needs:
    For general use and simplicity, the traditional Pam cooking spray (1:44) is recommended due to its even spray and ease of use (1:572:07).
    If you need to sauté at high heat, the Chosen Foods brand (1:34) is suggested as the only effective propellant-free option (2:462:55).

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