{"id":1519394,"date":"2020-07-10T13:27:58","date_gmt":"2020-07-10T18:27:58","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=1519394"},"modified":"2024-09-30T11:55:12","modified_gmt":"2024-09-30T16:55:12","slug":"when-you-should-use-cooking-spray-and-shouldnt","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/when-you-should-use-cooking-spray-and-shouldnt\/","title":{"rendered":"Here’s When You Should Use Cooking Spray (and When You Shouldn’t)"},"content":{"rendered":"
\"TORONTO,<\/div>\r\nA quick spritz of cooking spray<\/a> magically keeps food from sticking to a pan. But it's not good for every situation. Sometimes, you're better off using nonstick spray alternatives<\/a> like butter, shortening, oil or lard. We break down when to use it, and when not to.\r\n\r\n\r\n
\"Chorizo<\/div>\r\n

Works well: Low-fat, low-calorie cooking<\/h2>\r\nIf you're counting your calories, cooking spray is the way to go. A one-second spray contains about 7 calories and 1 gram of fat. By comparison, a tablespoon of butter and olive oil both contain over 100 calories and 12 to 14 grams of fat, respectively.\r\n\r\nPsst: <\/em>This is the best cooking spray<\/a> to use in your kitchen.\r\n\r\n\r\n
\"Blueberries<\/div>\r\n

Works well: Creating even, consistent coating<\/h2>\r\nAn evenly-greased pan means your baked goods won't stick. No one wants to make a Bundt cake<\/a> only to have half of it stay behind in the pan! Cooking spray coats more evenly than butter or shortening. For pans with lots of crevices and hard-to-reach places, consider using baking spray<\/a>, which also contains flour for extra release protection.\r\n\r\n\r\n
\"Close-up<\/div>\r\n

Works well: Holding parchment in place<\/h2>\r\nIf your recipe calls for parchment paper<\/a>, 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.\r\n\r\n\r\n
\"Measuring<\/div>\r\n

Works well: Keeping sticky ingredients from sticking<\/h2>\r\nOur 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.\r\n\r\n\r\n
\"Fresh<\/div>\r\n

Works well: Keeping an avocado from browning<\/h2>\r\nThis one might sound weird, but it totally works<\/a>. 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.\r\n\r\n\r\n
\"Lemon<\/div>\r\n

Doesn't work so well: Creating soft edges<\/h2>\r\nNonstick cooking spray creates a crust on the bottom of baked goods. That might be okay for some recipes, but recipes like pound cake<\/a> taste better with soft, pillowy edges. It's better to grease the pan with butter or shortening and coat it with a thin layer of flour for added stick protection.\r\n\r\n\r\n
\"pouring<\/div>\r\n

Doesn't work so well: Nonstick pans<\/h2>\r\nCooking spray is not compatible with the coating on most nonstick pans<\/a>. It can create a buildup over time that's impossible to remove, ruining your pan. Instead, cook with a small amount of oil or butter.\r\n\r\n\r\n
\"Gebratenes<\/div>\r\n

Doesn't work so well: Creating flavor<\/h2>\r\nCooking spray is usually made with neutral oils, and it won't help create layers of flavor in your cooking. When saut\u00e9ing or searing meats and vegetables, use olive oil or butter for a more flavorful experience.\r\n\r\n\r\n
\"Man<\/div>\r\n

Doesn't work so well: Soy allergies<\/h2>\r\nMost brands of cooking spray contain soy lecithin as an emulsifying agent that prevents the ingredients from separating. If you're cooking for someone with a soy allergy, you'll want to use another cooking oil.\r\n\r\n\r\n
\"Green<\/div>\r\n

Doesn't work so well: Avoiding GMOs<\/h2>\r\nWhile there are some cooking sprays with a Non-GMO Project verified seal, most cooking sprays use soy, corn or rapeseed (canola) oil. If you're avoiding GMOs but must use cooking spray, look for an organic brand.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

We explain which foods work best with cooking spray (like Pam) and when you’re better off using olive oil or butter.<\/p>\n","protected":false},"featured_media":1520612,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[303883],"categories-v2":[308476],"coauthors":[50034],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"","is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\nHere's When You Should Use Cooking Spray (and When You Shouldn't)<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/when-you-should-use-cooking-spray-and-shouldnt\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/when-you-should-use-cooking-spray-and-shouldnt\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Here's When You Should Use Cooking Spray (and When You Shouldn't)","description":"When should you use cooking spray? 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"images":{"1520612":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cooking-sprays-in-store-shelf-pam-is-a-brand-name-629290546.jpg","post_data":{"ID":1520612,"post_author":"7006","post_date":"2020-07-02 10:07:40","post_date_gmt":"2020-07-02 15:07:40","post_content":"","post_title":"PAM: cooking sprays in store shelf. 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