pam or other spray oil
Spray oil is calorie-dense (approximately 120 calories per tablespoon) but applied in minimal quantities; a single spray application delivers negligible calories and fat. The product contains the same fatty acid profile as its base oil (typically high in unsaturated fats if canola or soybean-based).
About
Spray oil is a pressurized aerosol product containing vegetable or canola oil combined with propellants (typically propane or butane) and emulsifiers that allow even distribution in a fine mist. The most widely recognized brand in this category is PAM (an acronym for "Product at Moment"), which was introduced in 1959 and became synonymous with cooking spray. The oil base is typically refined vegetable, canola, or sometimes coconut oil, with added lecithin (an emulsifier derived from soy or sunflower seeds) to prevent sticking. The aerosol format allows for minimal application—approximately 0.07 grams of oil per 0.25-second spray—making it useful for calorie-conscious cooking and non-stick cookware care.
Culinary Uses
Spray oils are primarily used to prevent food from adhering to cooking surfaces, with applications ranging from greasing baking pans and skillets to coating popcorn kernels and roasted vegetables. In baking, they simplify pan preparation and reduce the need for excess butter or oil. Professional kitchens employ spray oil for sautéing, pan-frying, and roasting with minimal fat. Home cooks use them for griddle work, waffle makers, and air fryer cooking. Beyond cooking, spray oils condition cast iron, season non-stick cookware, and preserve wooden cutting boards. Specialty formulations (butter-flavored, garlic-infused) add flavor while maintaining the convenience of the spray format.