The Scary Reason You Should Never Use Cooking Spray, Like, EVER
August 1, 2020 by Justine Schwartz
Cooking oils like Pam can be convenient (they coat surfaces quickly and evenly) as well as guilt-free (many contain few or no calories)–but are there downsides to using them that no is talking about?
If you’re cooking eggs or other dishes that are likely to stick to the pan, nothing is easier than grabbing a canister of cooking spray and giving it a few presses.
But what exactly are you introducing to your food from a chemical perspective? We dug deeper on the topic:
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To start, cooking spray is an oil in spray form; it contains oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane.
All you need is quick round of cooking spray on a pot or pan, and your stickiest foods are more likely to slide off easily and leave no mess behind. Sounds too good to be true, right?
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