Which Cooking Spray is Best?
Which Cooking Spray is Best? is a easy American recipe that serves 1. Recipe by America's Test Kitchen on YouTube.
Prep: 5 min | Cook: PT0M | Total: 10 min
Cost: $17.38 total, $17.38 per serving
Ingredients
- 1 can Pam Traditional Cooking Spray (propellant spray with lecithin emulsifier)
- 1 can Chosen Foods Propellantless Cooking Spray (bag‑in‑can design with nitrogen/air, nozzle points upward)
Instructions
Prepare workspace
Clear a clean countertop and have a Bundt pan and a small ramekin ready for the spray tests.
Time: PT1M
Test Pam traditional spray
Hold the Pam can with the nozzle pointing straight ahead, about 6 inches from the surface, and spray a short burst onto the countertop, then into the Bundt pan to coat it evenly.
Time: PT2M
Observe Pam coverage
Note the fine, uniform mist that covers the pan without pooling, indicating good coverage for high‑heat sautéing.
Time: PT1M
Test Chosen Foods propellantless spray
Hold the Chosen Foods can, notice the upward‑facing nozzle, and spray a short burst onto the countertop and into a ramekin; observe the less even spray pattern.
Time: PT2M
Compare and conclude
Determine that Pam’s traditional spray provides even coverage and higher smoke‑point suitability for sautéing, while Chosen Foods works for low‑heat applications but is harder to control.
Time: PT1M
Nutrition Facts
- 0
- Protein
- 0g
- Carbohydrates
- 0g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegan, Vegetarian, Gluten-Free
Ingredient Substitutions
- Instead of Pam Traditional Cooking Spray: Other vegetable‑oil propellant sprays
- Instead of Chosen Foods Propellantless Cooking Spray: Other propellantless oil sprays
Equipment Needed
- Spray Can
- Bundt Pan
- Ramekin (optional)
Critical Steps — Do Not Skip
- Hold traditional spray nozzle straight ahead for precise targeting.
- Observe even mist from Pam spray as a sign of proper coverage.
- Propellantless spray may be uneven; keep the can close and shake before use.
Chef Tips from the Video
- For high‑heat sautéing, use a traditional spray with lecithin to lower the smoke point slightly but still acceptable.
- If precise oil placement is needed, use a silicone brush instead of a spray.
Troubleshooting
Spray is uneven or sputters.
Shake the can well, hold it closer to the surface, and press the trigger briefly. If still uneven, switch to a traditional propellant spray.
Can does not dispense oil.
Ensure the can is upright, check that the nozzle is not clogged, and warm the can slightly in warm water (do not overheat).
Storage
Refrigerator: Store cans in a cool, dry pantry; do not refrigerate.
Freezer: Do not freeze; propellant may expand.
Room temperature: Keep at room temperature away from direct heat or open flame.
Make-Ahead Tips
- No preparation needed ahead of time; simply have the cans on hand.
Frequently Asked Questions
What is the cultural significance and history of cooking spray in American kitchens?
Cooking spray became popular in the United States in the 1970s as a convenient way to apply a thin layer of oil without the mess of liquid oil, helping home cooks achieve lower‑fat results and easier cleanup.
What are the traditional regional variations of cooking spray usage in American cuisine?
In the Midwest, cooks often use spray on baking pans for quick release, while West Coast chefs may favor spray for high‑heat sautéing with olive‑oil based formulas. The basic concept is the same across regions, but oil type varies.
What occasions or celebrations is cooking spray traditionally associated with in American cooking?
Cooking spray is most commonly used for everyday baking, quick weeknight meals, and potluck dishes where a non‑stick surface is desired, rather than for special celebrations.
What makes Pam traditional cooking spray special compared to other propellant sprays in American cuisine?
Pam’s formula includes lecithin, which creates a fine, even mist that reaches every nook of a pan, and its propellant (butane/propane) provides consistent pressure for reliable coverage, making it ideal for high‑heat sautéing.
What are the most common mistakes to avoid when using cooking spray for high‑heat sautéing?
Avoid using propellantless sprays at high heat because they can sputter and may not provide even coverage; also, do not over‑spray, which can cause flare‑ups due to the propellant’s flammability.
Why does this demonstration use Pam traditional spray instead of an olive‑oil brush for sautéing vegetables?
Pam’s traditional spray delivers a thin, uniform layer of oil that coats the pan without excess, allowing vegetables to sauté quickly at high heat while keeping the fat content low, something a brush cannot achieve as evenly.
Can I store cooking spray cans in the refrigerator for longer shelf life?
No, cooking spray cans should be stored at room temperature in a cool, dry place; refrigeration can cause the propellant to contract and affect spray performance.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen specializes in rigorous, science‑based cooking tests, detailed recipe development, and clear instructional videos that help home cooks achieve reliable results.
How does the YouTube channel America's Test Kitchen's approach to cooking spray evaluation differ from other cooking channels?
America's Test Kitchen uses side‑by‑side testing, objective criteria like coverage and smoke point, and explains the chemistry behind propellants, whereas many channels simply recommend a brand without detailed comparison.
What other American kitchen tools does the YouTube channel America's Test Kitchen frequently review?
America's Test Kitchen frequently reviews bakeware, knives, stand mixers, and kitchen gadgets, providing performance rankings and buying guides based on extensive testing.
How do I know when my cooking spray is done dispensing and the pan is properly coated?
When the pan has a light, uniform sheen and no visible droplets or pooling, the spray is evenly applied; this visual cue indicates the pan is ready for high‑heat cooking.
Last updated: August 20, 2026
