I learned to not use cooking spray in my hard anodized cookware. It leaves a baked on residue that doesn’t want to come off with anything that won’t also eat the anodizing. I use canola or olive oil and usually a thin layer wiped on with a paper towel is enough. My question is about the spray bottles made for olive oil like the Misto, are they worth a try? Would it cut down on the mess or just add to it?
On the same topic, what is it about cooking sprays that causes the sticky residue? Pam has oil, lecithin and alcohol. I tried Mazola spray which has a “heat resistant” lecithin and methyl silicone.
It is the lecithin that causes the residue. I do not use the cooking sprays like PAM for 2 reasons:
–The residue
–The environmental impact of those cans.
My mom has a Misto. It works great.
I have an imitation-Misto that I got at the Dansk outlet. It doesn’t work very well. It spits out blobs of oil instead of a spray.
I say buy the name-brand Misto, and you will probably be very happy with it.
I am actually hosting a Pampered Chef party this weekend and I bought one of those to use during the demonstration! I really like it but you have to remember to let the pressure out of it when you are not using it or it will stop working (and the warranty does not cover it then.)
The residue isn’t too hard to clean off if you remove it IMMEDIATELY, I mean the moment the pan is off the heat and the food is out. A quick wipe with a towel normally removes it with little trouble.
Let it cool for even five minutes, though, and you’re stuck with the gunky brown residue.
I am very happy with my Misto - I’ve had it for some time, and the most I have had to do is to run the spray section under hot water now and then to unclog.