The folks at PAM (or should I say ConAgra) sent me a bottle of PAM Professional™ to try out, According to the PAM website:
Cook like a pro with PAM Professional™, specially formulated for high-heat cooking. Originally developed for restaurants, it’s the no-stick solution for demanding cooking techniques such as sautéing, roasting, and stir-frying. And its patented oil blend resists residue buildup on your cookware, so cleanup is easy.
So I tried it out when I was roasting some Brussels sprouts by coating the pan with PAM Professional, adding the veggies, drizzling some olive oil, and adding some salt and pepper. Usually I don’t bother with a cooking spray. Instead, I use olive oil to coat the pan.
The Brussels sprouts turned out just fine, but I wasn’t happy with what I found during cleanup. The PAM Professional spray had turned gummy just like their regular PAM spray and had to be scrubbed off. Let me repeat – scrubbed not wiped off. Since I thought this product was for high heat, I was disappointed, especially because the brochure promised that it “resists residue build up on pans, making clean-up easy.” Yeah, righ.
Then I read the label. It contained partially hydrogenated soybean and canola oils. Yuck! This is why I use PAM’s Organic Canola Oil, which doesn’t have partially hydrogenated anything, just organic canola and organic grain alcohol (and a few other ingredients). It works just as well as regular PAM, too.
Honestly, except for the attractive ergonomic, polished chrome can and the bigger nozzle, I don’t know what the point is in buying PAM Professional. Stick to PAM’s organic product line instead.
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Clorox’s Anywhere Hard Surface sanitizing spray
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Well, I can tell you what we use it for–snow shovels! If you spray the shovel with the product, it helps keep the snow and ice from building up and makes your shoveling easier.
This aftternoon my wife cooked a roast on an slotted enameltray which she had sprayed with “Pam”, She convection baked it for 15 mins at 500 deg F and then dropped the temperature to 325 for the balance of the cooking. Guess what? After the meal, I went to wash the tray and found that the surface was extremely sticky and would not come off without a tremendous amount of elbow grease (including VIM) – almost half an hour of scrubbing (should have thrown it out). Something is definitely not right here! Can’t imagine what the body’s plumbing has endured – but this sounds like a potential for a class action lawsuit if a link can be made to serious clogging of the arteries.