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Spraying Pam in Dutch ovens after cleaning
Posted on 2/18/21 at 8:10 am
Posted on 2/18/21 at 8:10 am
Does anybody do this?
Watched My FIL clean his pot the other day. He scraped, rinsed, heated, then applied a layer of Pam on it. I’ve always just applied a thin layer of oil after. I know Pam is just oils in a can, but is applying Pam the same thing as applying oil? Bc that looked so much easier
This Could be completely false, but someone told me to not use Pam on cast irons, and it just stuck in my head from when I was younger
Watched My FIL clean his pot the other day. He scraped, rinsed, heated, then applied a layer of Pam on it. I’ve always just applied a thin layer of oil after. I know Pam is just oils in a can, but is applying Pam the same thing as applying oil? Bc that looked so much easier
This Could be completely false, but someone told me to not use Pam on cast irons, and it just stuck in my head from when I was younger
14
Posted on 2/18/21 at 8:17 am to PenguinPubes
Eh. Typically people don't spray with PAM as a "seasoning" oil when you are doing the initial oven season because it has other ingredients in it. But I've used it as in-between cook applications before as well when I've been in a pinch. Since it's a high smoke point and I'm not burning the oil in between cooks, it'll just wash out after next use. Typically I use grapeseed oil though. They make spray cans specifically formulated for cast iron without the additives/etc that might be better suited.
Posted on 2/18/21 at 8:19 am to PenguinPubes
I do it all the time for pots that get regular use, pam is nothing but aresol oil, for bigger pots that don’t get used as often I use a thin coat of mineral oil as it does not go rancid
Posted on 2/18/21 at 8:28 am to PenguinPubes
I've used the olive oil spray on my dutch oven pan for years with no issues.
Posted on 2/18/21 at 8:35 am to PenguinPubes
I use it after every cook. My cast iron arsenal is pristine. I like it better than oil because it goes on even and doesn’t require much, if any wiping down.
Posted on 2/18/21 at 8:39 am to LSUballs
Yea idk why I’ve never thought of that.. when i saw him just spray it and put it away i was like damn that is so much easier
Posted on 2/18/21 at 8:51 am to PenguinPubes
I do something similar . I clean the pot, dry it , give it a spray with Pam and put in a 200 degree oven for about an hour. I turn the oven off and let it cool overnight. No issues with them so far.
Posted on 2/18/21 at 9:26 am to pdubya76
I’ve done this but changed to avocado or grape seed oil
Posted on 2/18/21 at 9:38 am to PenguinPubes
I wouldn't. Most commercial spray oils are not just oils, and they ruin nonstick pans. It's certainly possible it could do the same for cast iron as well. Why not just use good old fashioned canola oil or some other high heat natural cooking oil? It's easy and better.
Here's an article explaining the problem. You can find others saying this as well.
LINK
Here's an article explaining the problem. You can find others saying this as well.
LINK
quote:
Using cooking spray (PAM is the most popular) is a surefire way to ruin your skillet’s nonstick coating. These products—essentially cooking oil in a can—are meant to make your pan’s surface nicely lubricated, but the problem is that oil isn’t the only ingredient. Cooking sprays also contain lecithin, which is an emulsifier, dimethyl silicone, which is an anti-foaming agent, and a propellant such as propane or butane.
Over time, the lecithin in the nonstick spray will cook onto the surface of your pan, build up, and become nearly impossible to remove. The result? See you later, skillet. The coating gets completely degraded from the spray and will no longer act as a nonstick surface.
Cookware manufacturers agree. According to Anolon’s website, “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.”
Posted on 2/18/21 at 9:48 am to PenguinPubes
On a well seasoned pan that I'm going to be using again the next day or so, yeah I've done it. Either turn the oven on, or if it has been on and still hot, clean it, and set it in there to dry. Take it out and give it a quick spray and back in the oven. No issues. I do keep a bottle of grapeseed oil for using on a piece that I'm not likely to use again for a week or so.
Posted on 2/18/21 at 9:55 am to PenguinPubes
After I wash it in soap and water I wipe out the inside and turn my stove on med high to completely dry it. Once it's hot I spray it with Pam and wipe it out. Then it cools off and it's good to go.
Posted on 2/18/21 at 10:50 am to saintsfan1977
Nice troll
Posted on 2/18/21 at 11:10 am to Midget Death Squad
quote:
I wouldn't. Most commercial spray oils are not just oils, and they ruin nonstick pans
Right. Teflon and such
quote:
It's certainly possible it could do the same for cast iron as well.
It certainly unpossible. I've have years of experience not ruining a wide variety of cast iron pans using Pam. It's great really. You should try it.
Posted on 2/18/21 at 11:53 am to LSUballs
Mineral oil in a spray bottle is what I've used for years.
Posted on 2/18/21 at 12:03 pm to Midget Death Squad
Meh. I throw out my non-stick skillets every couple of years and replace them.
Posted on 2/18/21 at 12:26 pm to LSUballs
When you're finished cleaning the cast iron, if you wipe a paper towel on the cooking area do you still get black/brown smudges on the towel?
Posted on 2/18/21 at 12:59 pm to LSUballs
quote:
I've have years of experience not ruining a wide variety of cast iron pans using Pam. It's great really. You should try it.
If you like putting all these different chemicals on your cast iron rather than just using plain old oil, don't let me stop you. You keep on doing you.
Posted on 2/18/21 at 2:30 pm to pdubya76
Cooking in cast iron ain’t worth all that shite
Posted on 2/18/21 at 2:51 pm to Jack Daniel
quote:
Cooking in cast iron ain’t worth all that shite
Aluminum can compete with it but that's it. All I cook in is cast iron. My pots are fried in, washed, and oiled after every use. I'll never cook in anything different.
Posted on 2/18/21 at 3:10 pm to PenguinPubes
quote:
better than oil because it goes on even and doesn’t require much, if any wiping down
This.
Just don't use the actual "Pam" brand ... find a store brand one that don't have all that extracurricular crap. I use the Great Value brand canola one. It's just aerosol canola oil. Clean the pot, put it back on the burner to get it bone dry, give a quick even spray, and wipe it off with a paper towel.
All my stuff looks great, and even the ones that aren't in heavy rotation don't get that sticky build up you can get if you get heavy handed with the oil after a cleaning.
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