pam
Cooking spray adds minimal calories per use (typically 0-7 calories per serving when applied in light bursts), though it is composed entirely of fat and contains no vitamins or minerals in nutritionally significant quantities.
About
PAM is a brand-name cooking spray composed of a propellant (typically butane or propane), an emulsifier, and a refined vegetable oil—most commonly canola, corn, or soybean oil. The product is pressurized in an aerosol canister, which delivers a fine mist of oil when the trigger is depressed. This allows for even, minimal-quantity application of fat to cookware surfaces without the bulk or mess of traditional oil poured from bottles. While PAM specifically refers to the commercial product (first introduced in 1959), the category of cooking sprays has since expanded to include numerous branded variants and generic alternatives, often labeled as "cooking spray" or "nonstick cooking spray."
Culinary Uses
Cooking spray is used primarily to prevent food adhesion to cookware without adding significant fat or calories compared to brushing or pouring oil. It is widely employed in baking (for cake pans, muffin tins, and baking sheets), sautéing, grilling, and roasting. The fine, even mist is particularly useful for coating delicate items or achieving consistent nonstick coverage with minimal added fat. Cooking sprays are also used to grease loaf pans, bundt molds, and other specialty baking equipment. While convenient, they are best used on room-temperature or cool cookware; direct application to hot surfaces can cause flare-ups or uneven cooking.
Recipes Using pam (3)
Blueberry Nut Crunch
Fruit and Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
Crunchy Eggplant
Crunchy Eggplant from the Recidemia collection
Quick-n-Dirty Vegetable Sauce
) of sauce is enough. Good veggies for this: mushroom, zucchini, broccoli, spinach, artichoke heart, green bean, acorn squash.