Pan Release Sprays (such as Pam)

X

Xxgamerz

New member
I recently looked into the composition of
pan release sprays such as Pam. The Canadian
Pam web site is very informative.

http://www.pam.ca/products.html

I thought these products were just oil
and propellant. What's lecithin and water
doing in there? I found the answer in the
patent literature. Lecithin and oil is
a much better pan release agent than oil
alone. The water is present to reduce
the % content of flammable materials in the
can to meet the Level One insurance requirements
of the National Fire Protection Association
for warehouse flammability. It also reduces
viscosity and promotes the rising of baked
goods.

Now, you know more about the composition of
pan release sprays than most people outside
of the business.
 
Mark Thorson wrote:


And yet- as noted in another thread here a month or 2 ago- there are
excellent sprays that *don't* have lecithin, which seems to be what
gums up pans.

Jim
 
On Feb 13, 4:56?pm, Jim Elbrecht wrote:

Lecithin is good for your heart. You can buy it in a health food
store in capsules.
It's in egg yolks and other food and helps to lower colesteral.

My daughter gave me a container can that you fill with around 3/4? of
olive oil.
You pump the top to pump air into the container, then you can use it
to spray the pans or food.
I haven't used it yet so I think that's how it's used.

Lucille
 
On Sun, 13 Feb 2011 13:46:27 -0800, Mark Thorson wrote:


Except you must have mussed the 10 other discussions on lecithin here
in recent months.

-sw
 
On Sun, 13 Feb 2011 16:56:46 -0500, Jim Elbrecht wrote:


I was in Surly Table today for the first time (I didn't find them
surly at all) and I noticed that Scanpans said not to use to use
canned aerosol oils or it would void the warranty (along with
overheating - but they didn't say what was considered overheating).

I didn't think they looked like anything special so I don't know what
all the fuss about Scanpans is.

-sw
 
Sqwertz;1581483 Wrote:

I have one spray bottle with olive oil and another with corn oil. That
pretty much replaces any Pam arsenal I might have otherwise.

Canola oil I can not stand.




--
Gorio
 
On Feb 13, 8:08?pm, Lucille wrote:

Oh, ha ha. Let us know how it works, or doesn't. Sounds like my
MIsto. I had the same idea - the oil just wouldn't come out. I think
ol' MIsto found its way to Goodwill.

Now, I keep a bit of oil in a narrow top cruet and just shake in a few
drops. Or, I saturate a tiny piece of cheesecloth to oil up my muffin
tins. Low tech, cheap and it works.
 
On 2/14/2011 5:14 PM, Gorio wrote:

I generally use Canola oil (or "salad oil" which is mostly soy) when I
want an oil that doesn't contribute much flavor, just a little
crunchiness from frying or a slightly greasy effect.

When I want a flavored oil, I use olive oil -- e.g., for salads -- or
(for high heat) peanut oil -- e.g., teppan yaki. I have some mustard
oil, which is also supposed to have a neutral flavor, but I haven't had
the nerve to actually use it.
 
Barry Gold wrote:

I used canola as my main oil for many years.
I never noticed any flavor, but that may because
I was used to it. I tried soybean oil once,
and it had a flavor which was unpleasant to me.

I used rice bran oil for a few years, until it
wasn't available any more. I recently bought
a bottle of grapeseed oil for frying, because
I bought an expensive bottle of Greek olive oil
and I'm not going to waste it on frying. But
I won't be replacing either one. On the next
round, I'm going back to California olive oil
for all purposes.
 
Back
Top