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Are there any types of cooking sprays that are OK to use on Teflon or non-stick pans?
When you read the instructions on almost any non-stick pan, they pretty much always say not to use a non-stick cooking spray. From what I've been told, the cooking spray can get down into the micro-crevices and cause the pan to no longer be non-stick. Is that because the oil when it gets sprayed in that fine of a mist it can then get down into those micro crevices? Or is it because of the chemicals they put into those aerosol cans to pressurize it and get it to be a fine mist?
I would assume that at least one cooking spray company would consider that and develop a spray that can be used on pans.
To avoid the aerosol spray problem I've started using the Misto olive oil pump spray. It works pretty good. But can that cause the same problems?
I was told by even a professional baking chef to use Pam for greasing the pans for baking breads. Will that affect the non-stick baking pans?
I'm assuming the way a non-stick surface works is that if you looked at it on a microscopic level, the surface would likely look something like a mountain range, minimizing the amount of surface area that comes into contact with the food, thus reducing the amount that it sticks.
So can anybody delve into these questions with some good technical answers?
The pastry chef I had for a cooking class recommended Chicago Metallic for baking. She liked how they baked more evenly and stated that basically all of the professional bakeries she worked for used them. She showed me the difference by picking up one brand and then picking up another and feeling the difference in weight. The Chicago Metallic pans are much heavier. She seemed to know her stuff very well. And the fact that she helped a restaurant get a 5 star rating didn't hurt her credentials either.
I think one of the interesting things I figured out last night while browsing through Walmart's pan section was that most of the pans in Walmart are not Teflon pans. The Teflon pans have the DuPont Teflon brand logo somewhere on the packaging. For example, there were two Paula Dean pans that were hanging side-by-side. One was red and the other was blue. The red pan had a Teflon coating. The blue pan had a generic non-stick coating. The Teflon coated pan was about $6 more. But upon close inspection of the two surfaces you could definitely see the difference in quality in the coatings of the pans. The Teflon coating looked superior in quality.
Gail, you definitely are someone who I think is in the know, but your answer didn't clearly answer my question regarding whether a hand pump sprayer such as a Misto sprayer that uses no aerosol and only sprays out olive oil (no propellant chemicals) is OK or not.
Is the difference the propellant chemicals or the form of the oil in a spray, making the oil micro thin on the cooking surface in places? Or is it a combo of both? I'd like to use a hand pump sprayer if that's ok, but if it isn't, I could poor a little on and swirl it around or smooth it out with a paper towl or basting brush or something. My thoughts are that a pump air sprayer would be ok, but I'd like to find out from the source for sure.
10 Answers
- ?Lv 48 years agoFavorite Answer
You have done your homework on this issue, and now from the source of all things in nonstick cookware for the past 52 years, let me add this from the nonstick originator --DuPont™. The Teflon® brand recommends not using any cooking oil spray on nonstick surfaces whatsoever. Besides, why would you want to use such expensive spray when all you need is a little olive oil and a brush? These sprays can lodge in other traditional pans as well, and they are generally not good for the environment. Aside from all of this, these sprays do not contain the best oils and they can go rancid. Your food will not taste as good with these sprays.
Gail Greco
Chef/Editor of Carefree Cooking Magazine at www.Teflon.com/recipes
Additional Information:
Packaged cooking oil sprays are not just oil, but most contain an anti foaming agent and a propellant, plus lecithin, a natural ingredient which is an emulsifier and is what leaves a residue on nonstick and other pans. High heat also causes the lecithin to adhere and cook into the pot. Residue also builds up in a baking pan up the sides and not where the food is cooked.
So, a pump type sprayer should be okay, however I have seen such thin applications of oil in pans as a result of these pumps that the oil burns before the food even enters the pan. I think these pumps are great for salads and other topical oil applications, but I like brushing on the oil or just swirling in the pan as you mention.
Hope this clarifies.
- 8 years ago
Hi Devilish:
Packaged cooking oil sprays are not just oil, but most contain an anti foaming agent and a propellant, plus lecithin, a natural ingredient which is an emulsifier and is what leaves a residue on nonstick and other pans. High heat also causes the lecithin to adhere and cook into the pot. Residue also builds up in a baking pan up the sides and not where the food is cooked.
So, a pump type sprayer should be okay, however I have seen such thin applications of oil in pans as a result of these pumps that the oil burns before the food even enters the pan. I think these pumps are great for salads and other topical oil applications, but I like brushing on the oil or just swirling in the pan as you mention.
Hope this clarifies.
Gail Greco
Chef/Editor of Carefree Cooking Magazine at www.teflon.com/recipes
- Anonymous6 years ago
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RE:
Are there any types of cooking sprays that are OK to use on Teflon or non-stick pans?
When you read the instructions on almost any non-stick pan, they pretty much always say not to use a non-stick cooking spray. From what I've been told, the cooking spray can get down into the micro-crevices and cause the pan to no longer be non-stick. Is that because the oil when it gets...
Source(s): types cooking sprays teflon stick pans: https://tr.im/vAmKi - Nikki PLv 78 years ago
a light spray of oil from your Misto does not have the same compounds added to the spray like the commercial sprays do. They add a propellant to allow it to spray out of the can rather than pumping air into the can like you have to do with the Misto.
A light brush of oil will do the same thing. Drizzle the oil in and wipe around with a paper towel of a pastry brush.
The sprays do not effect a baking pan in the same way because the inside of the pan where you spray the Pam or what ever product you use will be filled with a batter or dough this protects the pan from the heat of the oven. If you over spray and get some on the edge of the pan it will bake on building up a sticky layer that can be difficult to get off. So wipe off any over spray or accept the build up on the pan as inevitable.
If you switch to stainless steel pans for cooking stove top and they are treated properly they are almost non stick as well. Allow the pan to get hot, add a bit of oil then your food. Food will release from the pan when it is ready to. (exception to this..I do have a pan that I use just for eggs that is one of the ceramic "non stick" pans..just for eggs)
For baking I have had great luck with a brand called USA Pan. it has sort of a ridged bottom and I have yet to have things stick. As the rest of my pans become damaged they will be replaced with the USA Pan.
- ?Lv 45 years ago
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Hahahaha very good The bonding is dependent on how the non stick coating is applied. Different companies have different trade marked technologies. It works best if you have several non-stick layers, applied with specialist coating application methods - at least 3 good layers: ◦base layer, designed to bond to the base of the pan ◦mid layer ◦top layer primarily for the cooking surface being non stick But the material used for the pan is also important - certain materials bond with non stick better than others. In traditional non stick, a compound called PTFE (polytetrafluoroethylene) is used. Probably the best known brand of this type of non stick is Teflon. Then different materials are used in different pan bases. For example, cast aluminium pans can have a titanium layer because titanium bonds very well with the non stick layer Swiss Diamond has real diamond crystal layer infused with the non stick material which they say is 25% better than the titanium solution. It has the traditional non stick but say that because of the process used the harmful part of PTFE is not present in the pan PTFE is not harmful if ingested as a hard substance but can be harmful if it becomes a gas at over 235 degrees centigrade. Calphalon One Hard anodised pans are made from cast aluminium infused with oxygen and a polymer penetrates the pores of the pan to make it stick resistant rather than non stick but very durable. It has the traditional non stick in it. Gastrolux pans have a Biotan surface which is a mixture of titanium and ceramic. This is completely non stick and PTFE free. In 2005 the US Environmental Protection Agency found that the chemical compound, PTFE used to make this traditional non stick was a "likely carcinogen if heated at very high temperatures (over approx 235 degrees centigrade)
- Nana LambLv 78 years ago
to save a lot of money and irritation with the smell alone of the cooking sprays, I use those mist bottles from dollar stores and fill them with a variety of oils. 100% vegetable oil, olive oils, corn oil, blends of oils.
Veggie oils are ok to use on teflon and those other non stick pans. So do your own mist bottles.
label the bottles with permanent marker and let it dry.
- 8 years ago
I think most people are waisting too much time on technicality's.
Listen to Nana Lamb,she knows what she is talking about.
- Anonymous5 years ago
and why doesn't super glue stick to the inside of tube? and why a sell by date on crutons? it's stale bread.
