The difference is flour. Both sprays are nonstick, no matter what kind of oil, propellant, or lecithin they use. However, the flour particles in baking spray create an extra gap between the metal and the pastry, so everything releases easily. This little gap also insulates the batter, so it doesn’t cook as fast.
To make the difference clear, most recipes refer to nonstick spray as “vegetable oil spray”and baking spray as “baking spray with flour.”
Buttering and flouring still works just fine. However you will find that baking spray in the nooks and crannies of the more intricate bundt pans is worth it. Your cakes will slide out with ease. And if a baking recipe specifies baking spray with flour, use it!
If you don’t have baking spray, don’t worry. You can make a suitable stand-in by mixing 1 tablespoon of melted butter and 1 tablespoon of flour into a paste and brushing it inside the pan.
The use of cooking sprays is not recommended for use on non-stick cookware as cooking sprays burn at lower temperatures and will damage the non-stick coating of your product. An invisible buildup will impair the nonstick release system causing food to stick.
Cooking sprays like PAM contain something called lecithin. While it's harmless enough to use on most cookware, lecithin has the unfortunate ability to stick to a nonstick coating. It sticks so much that it builds up and becomes very hard to remove, eventually degrading the cooking surface and causing food to stick. Using cooking spray is "a surefire way to ruin your skillet's nonstick coating."
Skip
the cooking spray and opt for a refillable
manual oil mister,
which can be filled with any cooking oil you prefer. You can fill it
with your favorite kind of cooking oil and KNOW what is in it!
One
other thing to keep in mind when working with nonstick pans is that
when you do add the oil or whatever fat you prefer, do it right when
you put the pan on the heat. Putting grease in a cold nonstick pan
helps it work better and cuts down on any potentially harmful fumes.
Sometimes, you’re better off using nonstick spray alternatives like butter, shortening, oil or lard.
If your recipe calls for parchment paper, give the pan a quick spray with cooking spray first. The spray will hold the parchment in place, keeping it from sliding around as you pour in the batter.
Our favorite alternative use for cooking spray is to spray our measuring cups. It keeps stubborn, sticky ingredients like honey or peanut butter from sticking to the inside of the cup. You can also spray a box grater before grating cheese to make cleanup a breeze.
Spray an avocado with nonstick cooking spray to create an oxygen-proof barrier. It works better than rubbing on oil or wrapping the avocado with plastic wrap.
Remember: cooking spray is usually made with neutral oils, and it won’t help create layers of flavor in your cooking. When sautéing or searing meats and vegetables, use olive oil or butter for a more flavorful experience.
Most brands of cooking spray contain soy lecithin. If you’re cooking for someone with a soy allergy, you’ll want to use another cooking oil.
Clean-up!
Cooking spray residue is the remaining yellow-red substance that your food did not soak up. It’s the remnants of the chemicals and oils that are cooked into your utensils. The gummy texture and odor are enough to put anyone off!
Removing residue from non stick pans:
To remove the grease.
Mix equal parts of baking soda and water to make a paste and apply it onto your pan, especially concentrating on areas where the cooking spray residue has settled.
Scrub the paste gently onto the pan’s surface, using a soft sponge, non-scratch dish brush or clean wash-cloth.
Rinse the pan under lukewarm water and follow with another round of mild dish-washing soap if needed.
Dry your non-stick pan with a soft towel.
Removing Cooking Spray from Glass Or Stone Pans
They are the hardest utensils to clean cooking spray residue from. Cleaning glass cookware and stoneware can take some time and is a bit frustrating. Unlike other surfaces, the spray is more adherent on these.
First, let your cookware cool properly. Remove all food particles and gently wash your pan with mild detergent.
To remove the greasy residue, here’s what you will do:
Mix equal parts of vinegar (white vinegar and apple cider vinegar work the best to cut through grease!) and water and soak your pan in this solution for 10-15 minutes.
While the pan soaks, use a soft dish brush or sponge to scrub the pan’s surface thoroughly.
Rinse the pan thoroughly and wash with a mild detergent to get rid of the smell of vinegar.
Dry the cookware with a soft towel.
Removing Cooking Spray from Silicone Baking Pans
Here’s what you need to do:
Make a paste using baking soda and water until it forms a semi-thick paste and then rub a thick coat of it over your silicone pan.
Wait for the baking soda to dry – this could take a few hours.
When the baking soda has dried, gently scrub the paste off using a damp sponge and lukewarm water.
Dry with a towel.
Removing Cooking Spray from Stainless Steel Pans
To get rid of the grease:
Rub white vinegar on the pan using a soft cloth or sponge. You can also fill an empty spray bottle with white vinegar and spray it on the stainless steel surface. Leave the pan to sit for 5 – 10 minutes.
Sprinkle baking soda powder on the pan’s surface, focusing on the greasy residue mostly.
Using hot water, a soft sponge and mild dish soap, scrub the stainless steel pan thoroughly until the grease cuts through.
Rinse the pan thoroughly and wash once more with a clean sponge.
Wipe the pan with a clean towel to remove any soapy residue and wipe to dry.
Removing Cooking Spray from Cast Iron Pan
Salt: Begin by wiping your cast iron using paper towels to get rid of as much grease as you can. Add a hefty amount of salt and scrub the cast iron surface using a non-corrosive sponge or brush. Rinse your pan well, dry it on a lit stove, and follow by greasing it all over.
Baking Soda and Vinegar: If the cooking spray residue is extremely stubborn, begin by wiping as much of it with dry paper towels. Follow by spraying some white vinegar and sprinkling baking soda on the pan’s surface. Use a non-corrosive sponge or soft-bristled brush to scrub the surface. Rinse the pan thoroughly and wipe off any excess grease using paper towels. Dry on a hot stove.
NOTE: Avoid using soap on your cast iron or soaking it in solution or water! You’ve probably noticed I did not include any cleaning method that required soap or soaking. It’s the worst thing you can do to your precious cast iron!
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