New Uses for Old Lubricants

http://www.diylife.com/2011/01/13/cooking-spray-uses/

They forgot to include spraying it on your satellite dish(es) in snow country to avoid signal interruptions.

They forgot to include spraying it on your satellite dish(es) in snow country to avoid signal interruptions.

Hmm - wonder if you could spray the top of your car and have the snow just slide off. Of course you might get that frying smell all next summer......

It also neuters kittens and makes julienne fries!

Not sure I like the association of PAM with WD-40 in re de-icing locks. Not sure I'm thrilled with the cost of spraying PAM as a cleanser; other non-food-grade lubricants must be cheaper per unit, eh?

Bill Spohn said:

Hmm - wonder if you could spray the top of your car and have the snow just slide off ...

If it will take grease off your hands, what might it do to your paint job?

It's also a great floor wax and dessert topping too!

It won't affect paint jobs, but I have to ask Hoke about oily desserts.....

[Jenise]

I was afraid to open this topic. (Bill + Lubricants = DANGER)

I was afraid to open this topic. (Bill + Lubricants = DANGER)

And yet you proceeded on your intrepid way, like a moth drawn to a flame....only to find out that it did in fact have something to do with food and nothing to do with what your sordid imagination was conjuring up!

BTW, one thing you do not want to do is inhale that stuff. Althoug it isn't as easy to contract lipoid pneumonia as common lore would have it, there is still that possibility, so no huffing of Pam, right, Jenise? Hmmm...I wonder if inhaling seared foie gras aromas from a plastic bag might be harmful....

Pam? No one uses it for cooking? Well.......I don't blame them for that. I had almost never used it myself, until recently that is. In the past month or so I have been making cookies for the grand kids, and also making biscuits for breakfast and occasionally to pair with stews. My method was to place the cookie or biscuit dough on a rimmed cookie sheet that I had sprayed with the Pam original canola oil spray. The result was that the cookies and biscuits slid off very easily. (that was the desirable result) Conversely the undesirable result was that my cookie sheet now has a sticky residue that is resisting all efforts for removal. My next attempt will be to use a 50/50 mix of water and vinegar and bring the mixture to a boil, then dump the liquid and scrub like hell with a (hopefully) non scratching plastic cleaner thingie with some cleanser like Bon Ami or Bar Keepers Friend. any any all advice accepted....even the tongue-in- cheek kind.

Pam? No one uses it for cooking? Well.......I don't blame them for that. I had almost never used it myself, until recently that is. In the past month or so I have been making cookies for the grand kids, and also making biscuits for breakfast and occasionally to pair with stews. My method was to place the cookie or biscuit dough on a rimmed cookie sheet that I had sprayed with the Pam original canola oil spray. The result was that the cookies and biscuits slid off very easily. (that was the desirable result) Conversely the undesirable result was that my cookie sheet now has a sticky residue that is resisting all efforts for removal. My next attempt will be to use a 50/50 mix of water and vinegar and bring the mixture to a boil, then dump the liquid and scrub like hell with a (hopefully) non scratching plastic cleaner thingie with some cleanser like Bon Ami or Bar Keepers Friend. any any all advice accepted....even the tongue-in- cheek kind.

That's why we cook all our cookies on parchment paper; depending on the cookie in question you can usually cook more than one batch on a sheet. With macaroons you need to change the sheet each time.

The only thing we use original Pam for cooking is to spray the inside of our smoker before using. We do use the butter and olive oil versions sparingly for other culinary practices.

That's why we cook all our cookies on parchment paper; depending on the cookie in question you can usually cook more than one batch on a sheet. With macaroons you need to change the sheet each time.

The only thing we use original Pam for cooking is to spray the inside of our smoker before using. We do use the butter and olive oil versions sparingly for other culinary practices.

Thanks for the reply Carl, Maybe I should give WD-40 a try next time!

Conversely the undesirable result was that my cookie sheet now has a sticky residue that is resisting all efforts for removal.

I have just resigned myself to the fact that cookware, other than stainless steel, will just eventually develop dark crud and need to be replaced.

I have just resigned myself to the fact that cookware, other than stainless steel, will just eventually develop dark crud and need to be replaced.

Jeff, I am sure that you do now that this patina of dark stuff is desired on our cast iron cookware. Stainless is almost as much trouble to keep as is the cast iron. Actually I think I like my cast iron better than I like my stainless. Bur then my stainless is not AC either.

I don't own any cast iron, though I have occasionally used it (and liked it) when visiting friends.

I do have a certain fondness for my ceramic-lined Le Creuset casserole.

But, most often, I choose the non-stick over the steel. I have not seen enough difference in the outcome to justify the extra cleaning-up.

I don't own any cast iron, though I have occasionally used it (and liked it) when visiting friends.

I do have a certain fondness for my ceramic-lined Le Creuset casserole.

But, most often, I choose the non-stick over the steel. I have not seen enough difference in the outcome to justify the extra cleaning-up.

Jeff,
Can you transfer the nonsticks to the oven? That's one of the big reasons why I use stainless steel for the most part (nonsticks for frying, though).

Bob, that dark crud is partially carbonized fats that take on a dark, gummy appearance. Apart from scrubbing with a Brillo pad, the only way I know to get rid of them is with an oven cleaner such as Easy-Off. Or, you can just say to yourself "That's how they're supposed to look!" and not worry about it.

Mark Lipton

Can you transfer the nonsticks to the oven? That's one of the big reasons why I use stainless steel for the most part (nonsticks for frying, though).

I don't know. Is there any reason why not? (I guess I don't cook like that much.)

Bob, that dark crud is partially carbonized fats that take on a dark, gummy appearance. Apart from scrubbing with a Brillo pad, the only way I know to get rid of them is with an oven cleaner such as Easy-Off.

I use Easy-Off to clean the drip trays under the stove-top burners. There is gunk that even Easy-Off can't budge.

I also noticed that the most recent batch of Easy-Off isn't made with sodium hydroxide but with ethanolamine. I'm not sure what that is but I bet it's less toxic and I know it's less effective.

Some of the Calphalon and Cuisinart non-stick cookware can go in the oven (up to 500 degrees). I've not used either of mine like that yet, as I'm used to using the Le Creuset fry pan for searing, then finishing in the oven.

Some of the Calphalon and Cuisinart non-stick cookware can go in the oven (up to 500 degrees). I've not used either of mine like that yet, as I'm used to using the Le Creuset fry pan for searing, then finishing in the oven.

So can the ScanPan cookware. We've been using them for decades with no problem. In all honasty we usually use cast iron.

Can you transfer the nonsticks to the oven? That's one of the big reasons why I use stainless steel for the most part (nonsticks for frying, though).

I don't know. Is there any reason why not? (I guess I don't cook like that much.)

Teflon and its ilk decompose at high temperatures and usually come with warnings about exposure to high heat.

I use Easy-Off to clean the drip trays under the stove-top burners. There is gunk that even Easy-Off can't budge.

And that's what Brillo pads are for

I also noticed that the most recent batch of Easy-Off isn't made with sodium hydroxide but with ethanolamine. I'm not sure what that is but I bet it's less toxic and I know it's less effective.

Hmmm... interesting. Ethanolamine is essential less smelly ammonia and not nearly as caustic as lye (sodium hydroxide). I'd have my doubts if it will do as good a job. As to the toxicity of lye: it isn't. It is, however, very caustic so does lots of damage to skin and mucous membranes that it may be exposed to. I can imagine that product liability concerns motivated this change.

Mark Lipton

I use Easy-Off to clean the drip trays under the stove-top burners. There is gunk that even Easy-Off can't budge.

And that's what Brillo pads are for

Ah, but the trays are ceramic and I have already scratched them just using normal equipment.

Hmmm... interesting. Ethanolamine is essential less smelly ammonia and not nearly as caustic as lye (sodium hydroxide). I'd have my doubts if it will do as good a job. As to the toxicity of lye: it isn't. It is, however, very caustic so does lots of damage to skin and mucous membranes that it may be exposed to. I can imagine that product liability concerns motivated this change.

Yes, but it may encourage a product change on my part. I need the product to work, not to play nice with stupid people who don't know how to use it.

Hmmm... interesting. Ethanolamine is essential less smelly ammonia and not nearly as caustic as lye (sodium hydroxide). I'd have my doubts if it will do as good a job. As to the toxicity of lye: it isn't. It is, however, very caustic so does lots of damage to skin and mucous membranes that it may be exposed to. I can imagine that product liability concerns motivated this change.

Mark Lipton

I tried the "fume-free" version of Easy Off that uses ethanolamine and found it to be a very poor substitute for the lye-based version. Not quite worthless, but very close.

[Jenise]

I tried the "fume-free" version of Easy Off that uses ethanolamine and found it to be a very poor substitute for the lye-based version. Not quite worthless, but very close.

Two words: Krud Kutter. Available at Home Depot, etc.

Two words: Krud Kutter.

Always think of this when I hear Krud Kutter. Come to think of it, this product might also remove grease....



Agree about hating to have to use dumbed down less effective products because some moron once drank a bottle. I figure a big 'Poison' label is all that should be required and if anyone harms themselves after that it was evolution in action.