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.

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.

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.

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.

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.

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.

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.

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.

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.

America's Test Kitchen frequently reviews bakeware, knives, stand mixers, and kitchen gadgets, providing performance rankings and buying guides based on extensive testing.

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.