That little can of PAM sitting in your kitchen cabinet has been the subject of more debates than most people realize. Since 1959, this cooking spray has been making life easier for home cooks everywhere, but there’s a lot more to this convenient product than meets the eye. From exploding cans to damaged cookware, PAM has some quirks that might surprise regular users.
PAM originally stood for something completely different
Most people assume PAM got its name from a person or some cooking-related term, but the truth is much more straightforward. The name is actually an acronym that stands for “Product of Arthur Meyerhoff,” named after one of the co-founders who created this spray back in 1959. Arthur Meyerhoff and Leon Rubin started PAM Products, Inc. to market their new cooking spray invention that promised to revolutionize how Americans cooked.
By the early 1960s, PAM had become a household staple, offering a convenient alternative to butter, margarine, and liquid oils. The original formula has changed significantly over the years, with the company switching to canola oil in 1992 to reduce saturated fat content and improve taste. Today’s PAM contains a blend of canola, coconut, and palm oils, making it quite different from what Arthur Meyerhoff first created.
The zero-calorie claim is misleading
The label on PAM says it contains zero calories, but this isn’t exactly true. The FDA allows food products to claim zero calories if they contain fewer than 5 calories per serving, and PAM’s official serving size is a one-third second spray. That tiny amount contains about 2 calories, which technically qualifies for the zero-calorie label. However, most people use way more than a third of a second when spraying their pans.
A realistic spray that actually coats a pan properly contains significantly more calories than the label suggests. If someone uses PAM for several seconds to coat a large baking dish, they’re getting closer to 20-30 calories rather than zero. The misleading labeling has caused confusion among people trying to track their calorie intake accurately. This doesn’t make PAM unhealthy, but it’s important to understand what those serving sizes actually represent.
Using PAM on nonstick pans can ruin them
This might seem backwards since PAM is designed to prevent sticking, but using cooking spray on nonstick pans can actually damage the coating. The problem isn’t the oil itself, but the other chemicals that make PAM sprayable. Lecithin, one of the main ingredients, can stick permanently to nonstick surfaces when heated. Over time, this creates a gummy buildup that makes the nonstick coating less effective.
Many people notice their nonstick pans becoming sticky after regular use of cooking spray, not realizing the spray is causing the problem. The chemical buildup can eventually render a nonstick pan completely useless. Instead of using PAM on nonstick cookware, it’s better to use a small amount of regular oil or butter, or make a homemade spray using just oil and a spray bottle.
PAM cans have been known to explode
In 2019, several people filed lawsuits against Conagra Brands after PAM cans exploded during normal use, causing serious injuries including third-degree burns and blindness. The problem stems from the propellants used in the spray – butane and propane – which are highly flammable. When exposed to heat sources, these propellants can ignite and cause the can to explode like a small bomb.
The issue became particularly problematic with 10-ounce cans manufactured between 2011 and 2019, which featured a U-shaped vent on the bottom. These cans had a lower heat threshold than previous versions, making them more likely to explode. In 2023, Conagra was ordered to pay $7.1 million in damages to one victim, with more than 50 similar cases pending. The company maintains that PAM is safe when used correctly, but the warning label on the can clearly states to keep it away from heat sources.
Store brands often work just as well
Despite PAM’s brand recognition, store brand cooking sprays typically perform just as well at a fraction of the cost. The basic function of cooking spray is simple – it’s oil with propellants and lecithin to make it spray evenly. Most store brands use similar ingredients and manufacturing processes, making them essentially identical to name-brand options. The price difference can be significant, with store brands often costing about a dollar less per can.
PAM has struggled with this reality, losing market share to store brands over the years. The company has tried to differentiate itself by improving formulas and adding specialty versions, but for basic cooking tasks, most people can’t tell the difference. Consumer research shows that many PAM users only buy the name brand when it’s on sale, switching to cheaper alternatives when it’s not. This suggests that even loyal customers recognize the products are largely interchangeable.
The taste can be chemically and off-putting
PAM wasn’t designed to add taste to food, but it can sometimes leave an unwanted chemical aftertaste. The propellants and other additives needed to make the oil spray properly can create a slightly artificial taste that sensitive palates might notice. This is particularly noticeable when using large amounts of spray or when the food doesn’t get cooked at high enough temperatures to burn off the chemical residue.
The chemical taste is one reason why many professional chefs avoid cooking sprays altogether, preferring to use regular oils and butter that don’t leave any off-flavors. While PAM makes flavored versions like butter and olive oil, these still contain the same propellants and additives that can affect taste. For dishes where the cooking fat might impact the final taste, traditional oils and fats are usually a better choice.
PAM shouldn’t be used in air fryers
Air fryers have become incredibly popular, but using PAM in them can damage the appliance. Like nonstick pans, air fryer baskets have a nonstick coating that can be damaged by the additives in cooking spray. The lecithin and other chemicals can build up on the basket’s surface, causing the coating to flake off and making food stick more than it should.
The high heat and circulating air in air fryers can make the problem worse, accelerating the breakdown of the nonstick coating. Many air fryer manufacturers specifically warn against using cooking sprays in their instruction manuals. Instead, they recommend using a small amount of oil applied with a brush or paper towel, or making a homemade spray using just oil and a spray bottle. This protects the air fryer while still preventing food from sticking.
The shelf life is shorter than most people think
Many people keep cans of PAM in their pantry for years, but cooking spray can go rancid just like any other oil-based product. The general recommendation is to replace cooking spray after about two years, though cans stored in hot kitchens might spoil faster. Rancid cooking spray develops an off smell and taste that can ruin food, and the propellants might not work as effectively in older cans.
Storage location matters more than most people realize. Keeping PAM in a cool, dark cupboard helps extend its life, while storing it near the stove or in hot pantries can cause it to spoil faster. The flammable propellants also make it dangerous to store cooking spray anywhere that gets above 120 degrees Fahrenheit. Anyone who notices their cooking spray smells strange or doesn’t spray evenly should replace it immediately.
Making your own spray is cheaper and safer
Creating homemade cooking spray is surprisingly simple and eliminates many of the problems associated with commercial sprays. All it takes is a clean spray bottle and any cooking oil of choice. This method avoids the propellants, lecithin, and other additives that can cause taste issues and damage nonstick surfaces. Homemade spray also costs significantly less than buying commercial versions, especially for people who use cooking spray frequently.
The homemade version works just as well for preventing sticking and can be customized with different oils depending on the cooking method. Olive oil works great for lower-temperature cooking, while avocado oil handles higher heat better. Many people find that homemade spray actually works better than commercial versions because it doesn’t leave any chemical residue or off-tastes. The only downside is that homemade spray needs to be shaken before each use since it lacks the emulsifiers found in commercial products.
PAM has been a kitchen staple for decades, but understanding its limitations helps people use it more effectively. Whether dealing with potential explosions, nonstick pan damage, or misleading calorie claims, being informed about these issues can prevent problems and disappointment. Sometimes the most convenient option isn’t always the best choice for every situation.
