If you‘ve ever made eggs, grilled cheese, or baked cookies, you‘ve likely reached for a can of non-stick cooking spray. These sprays make cooking and cleaning so much easier by preventing food from sticking to pans. But is coating your cookware with these magical spritzes actually safe?
As a home chef, I used to blast pans with non-stick spray without a second thought. But recently, I‘ve seen some concerning headlines that made me want to take a closer look at these slippery sprays. Are those helpful mists hiding health hazards? Or are our pans perfectly safe with a light misting?
In this comprehensive guide, I‘ll share everything I learned after diving deep into the world of non-stick sprays. You‘ll find out what‘s really inside each can, whether certain ingredients raise health risks, tips for safely using cooking sprays, and even healthy DIY alternatives. Let‘s solve the stick mysteries!
A Sticky History: The Rise of Non-Stick Cooking Sprays
Before we dive into the safety of non-stick spray, let‘s go back in time to understand how these pans got so slippery in the first place.
Fun fact: The first non-stick pan patent was filed in 1956 using a material called PTFE (aka Teflon). This launched a revolution in non-stick cookware.
While slick pans were a game-changer, home cooks still struggled with sticky spots. Everything changed when lecithin-based sprays hit the market in the 1960s under the brand name PAM. These aerosol sprays created an instant non-stick layer on demand!
Flash forward to today, where non-stick sprays have become a pantry staple:
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90% of households in the U.S. use cooking sprays like PAM regularly.
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65% said non-stick sprays are a cooking "necessity".
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Annual retail sales of cooking sprays top $238 million in the U.S.
With millions of cans being sprayed every day, it‘s important to understand what‘s inside these chemical mists. Let‘s break it down next.
Inside Your Non-Stick Spray: A Slippery Ingredient List
Here are the most common ingredients found inside cans of non-stick cooking spray, and how they work to keep those pans slick.
Vegetable Oil
The base of most non-stick sprays is some type of edible vegetable oil. Common options include canola, olive, coconut, avocado, grapeseed, or sunflower oil. When sprayed onto a hot pan in a super fine mist, these oils create a temporary non-stick barrier.
Propellants
The oils in non-stick sprays are condensed into a pressurized can using propellant chemicals that turn the liquid oils into a sprayable mist. Common propellants include propane, butane, and isobutane. These approved food-grade propellants give cooking sprays their spurting power.
Lecithin
This emulsifier (aka surfactant) helps the oils and propellants mix smoothly together and spray evenly. Lecithin is commonly derived from soybeans or eggs. Fun fact: it’s also found in chocolate bars to help everything blend together seamlessly!
Preservatives
To prolong shelf life, non-stick sprays often contain preservatives like BHT, BHA, and citric acid. These keep the oils from spoiling and maintain the spray‘s potency.
Flour or Starch
Some cooking sprays include flour or another starch as a filler to make the oil spread more evenly. This helps the spray adhere to the pan longer.
Salt, Spices, Flavors
To jazz things up, some brands add additional salt, spices, or natural flavors like garlic, lemon, or butter. These infuse the spray with extra flavor.
Now that you know the ingredients, let‘s dive into the safety and health concerns surrounding these slippery sprays.
Are Non-Stick Sprays Unhealthy? Risks Explained
The majority of ingredients found in non-stick cooking sprays are considered safe by organizations like the FDA and EFSA. For example:
- Oils: Cooking oils don‘t carry risks when used moderately. Look for healthy varieties like olive or avocado oil.
- Lecithin & preservatives: Generally recognized as safe in small amounts. They prolong shelf life.
- Propellants: Food-grade propane/butane propellants are deemed safe. Avoid sprays with CFCs.
However, there are some potential risks if non-stick sprays are overheated, misused, or inhaled in excess. Let‘s break these down.
Risk #1: Inhaling Propellants
The propane and butane propellants should not be inhaled in large concentrations, as this can irritate lungs. Avoid pumping out long sprays. Instead, only use quick 1-2 second sprays.
Also spray the pan itself rather than spraying directly over the food, where propellants could be inhaled. Never intentionally inhale cooking spray.
Risk #2: Overheating & Releasing Fumes
Heating empty pans sprayed with non-stick spray above 500°F may cause the chemicals to degrade and release potentially hazardous fumes.
These fumes can contain particulates like trifluoroacetic acid and hydrogen fluoride, which should be avoided.
Prevent this by never leaving an empty pan coated in non-stick spray to preheat or reach high temperatures. Always add food shortly after spraying.
Risk #3: Overusing Unhealthy Oils
Another concern is lower quality non-stick sprays made with refined "vegetable oil" instead of healthier natural oils. Oils like canola and soybean are often highly refined and contain inflammatory omega-6s.
Stick to sprays made with olive oil, avocado oil, coconut oil, and grapeseed oil for the healthiest fats that won‘t degrade from heat.
The bottom line? When used correctly in moderation, reputable agencies have found most non-stick spray ingredients to be of low risk. But be aware of overuse, inhalation, or misuse at high heat.
Now that you know what to watch out for, let‘s go over some tips for safely using non-stick spray in your kitchen.
Using Non-Stick Cooking Spray Safely: 10 Expert Tips
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Shake well before use – this helps the propellant disperse the oil evenly in the can.
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Spray just before cooking – don‘t pre-coat pans long before cooking. Re-spray if needed.
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Use for a quick 1-2 second burst – don‘t hold down the nozzle for more than a couple seconds to limit inhaling propellants.
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Spray the pan, not the food – mist the cookware itself rather than spraying directly onto the food to avoid inhaling.
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Don‘t use near an open flame – the combustion could cause flare ups.
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Start with a cold pan – don‘t spray onto a hot pan, as burnt spray is harder to scrub off later.
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Avoid high heat on empty pans – don‘t preheat an empty pan coated in spray above 500°F to prevent chemical release.
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Use the spray sparingly – a very thin layer creates a non-stick surface. Too much leads to excess oil and buildup.
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Let pans cool completely before washing – this prevents baked-on residue that‘s stubborn to scrub off.
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Toss cans that clog or sputter – this is a sign the nozzle is malfunctioning. Purchase a fresh can for optimal spray.
Next, let‘s go over how to choose a high-quality non-stick spray for safe, healthy cooking.
Shopping for a Healthy Non-Stick Spray
With so many options lining grocery shelves, how do you pick a non-stick spray that‘s safe and healthy? Here are my top tips:
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Check the oils: Look for sprays made with olive oil, avocado oil, coconut oil, or canola oil. Avoid "vegetable oil".
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Seek non-GMO: Choose non-GMO verified to avoid genetically modified oils.
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Go organic: Organic sprays skip chemical solvents used in processing.
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Say no to CFCs: Ensure the propellant is food-grade propane or butane, not chlorofluorocarbons.
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Avoid added junk: Pick options without added flour, salt, sugar or preservatives.
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See sustainability: Reusable spray bottles or recyclable steel cans have less waste.
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Know when to toss: Discard cans that are over 2 years old or malfunctioning.
Some of my favorite brands that meet these guidelines are:
- Spectrum Organic Non-Stick Spray
- Pompeian Organic Non-Stick Cooking Spray
- Smart Balance Olive Oil Spray
- Chosen Foods Avocado Oil Spray
Armed with these healthy tips, you can shop for a non-stick spray that‘s safe and provides healthy fats for cooking. But if you still have concerns, check out some alternatives next.
Healthy Alternatives to Non-Stick Spray
If you want to avoid non-stick sprays altogether, these options create slick pans without chemicals:
Olive or Avocado Oil
- Drizzle or use an oil mister to lightly coat the pan with healthy fats. Has a lower smoke point than spray.
Organic Ghee or Butter
- Smear a thin layer of clarified butter or ghee onto cookware for light non-stick ability without chemicals.
Silicone Brushes and Oil Mist Sprayers
- Silicone brushes or hand-pump misters help thinly distribute oils without propellants.
Grease-Proof Liners
- Line pans with wax/parchment paper or reusable silicone liners instead of sprays.
DIY Cooking Sprays
- Make your own by mixing 1/4 cup oil with 2 tbsp water in a reusable spray bottle. Tailor the oil to your needs!
With these options, you can ditch the chemicals and still keep pans nice and slick for cooking. Now let‘s answer some common questions I get about non-stick spray.
Your Top Non-Stick Spray FAQs – Answered!
Here are answers to the most frequently asked questions about non-stick sprays:
Is cooking spray toxic if heated?
No, but heating empty pans coated in non-stick spray above 500°F could potentially release toxic fumes. Avoid overheating empty sprayed pans.
Why does spray build up on my pans?
Overusing spray and baking it onto pans at high heat causes buildup. Use thinly, let pans fully cool after cooking before washing, and soak pans to remove built-up residue.
How long does non-stick spray last?
Unopened non-stick spray lasts 1-2 years, while an opened can stays fresh for up to a year when stored properly. Discard if nozzle clogs.
Is PAM spray bad for you?
PAM is generally considered safe if used correctly in moderation. Risks mainly come from overuse, inhaling the spray, or heating sprayed pans to extremes.
What is the healthiest non-stick spray?
Look for non-stick sprays made with healthy oils like olive and avocado oil instead of highly refined vegetable oils. Prioritize organic and non-GMO.
Can I get sick from inhaling cooking spray?
Illness is unlikely with occasional use, but intentionally inhaling or deeply breathing in the propellants could cause nausea or headaches. Avoid spraying near the face.
What happens if you cook with expired non-stick spray?
An expired can may spurt oil unevenly. The taste likely won‘t be impacted. But best practice is to discard old cans and use fresh non-stick spray for optimal performance.
I hope these FAQs help clarify some of the major questions surrounding non-stick sprays!
The Takeaway: Use Non-Stick Spray Safely and in Moderation
While more research is still needed, the consensus among health authorities is that non-stick sprays pose minimal risks when manufacturer guidelines are followed. The ingredients are considered safe, and the biggest dangers come from misuse.
By choosing healthy oils, using non-stick sprays sparingly, avoiding high heat on sprayed pans, and limiting inhalation, these slippery spritzes can safely make cooking and cleaning a breeze. But look for alternative greasing options if you have concerns.
With some savvy shopping and safe usage tips, non-stick sprays can help create delicious, sticking-free meals for years to come! Now get cooking!
