That can of PAM sitting in your kitchen cabinet has been around since 1959, but there’s way more to this cooking spray than meets the eye. Most people grab it thinking all cooking sprays are the same, but PAM has some surprising secrets that could change how you cook. From exploding cans to damaged cookware, here’s what every home cook needs to know about America’s most popular cooking spray.
PAM stands for something completely unexpected
When most people see PAM on store shelves, they assume it’s named after someone’s grandmother or a friendly cook. The reality is much more business-focused and less heartwarming. PAM is actually an acronym that stands for “Product of Arthur Meyerhoff,” named after one of the company’s founders. Arthur Meyerhoff and Leon Rubin started PAM Products Inc. back in 1959, and Meyerhoff wanted his name permanently attached to their revolutionary cooking spray.
This naming choice reflects how PAM transformed home cooking in the 1960s. The spray became so popular that people started using “PAM” as a generic term for all cooking sprays, similar to how people say “Kleenex” for tissues. The product was marketed as a healthier and more convenient alternative to butter, margarine, and liquid oils, making it easier for home cooks to grease pans without the mess.
The zero-calorie claim is misleading
That “zero calories” label on PAM cans tricks many people into thinking they can spray as much as they want without any consequences. The truth is that PAM does contain calories, but the serving size is so ridiculously small that it qualifies for the zero-calorie claim. According to FDA regulations, products can claim zero calories if they contain fewer than 5 calories per serving, and PAM’s official serving size is just one-third of a second spray.
Most people spray PAM for much longer than one-third of a second, which means they’re actually consuming more calories than they think. A typical spray that most home cooks use contains about 7-10 calories, which isn’t huge but adds up over time. The misleading labeling can be particularly frustrating for people who are carefully tracking their calorie intake and think they’re getting a truly calorie-free product.
Using PAM can ruin your nonstick pans
Many home cooks make the mistake of spraying PAM directly onto their nonstick pans, thinking it will make them even more nonstick. This actually does the opposite and can permanently damage the pan’s coating. The lecithin in PAM, which helps create the nonstick effect, becomes sticky when heated and can build up on nonstick surfaces over time. This buildup creates a gummy residue that makes the pan less effective and harder to clean.
The chemicals in cooking spray can also cause the nonstick coating to break down and flake off into food. Instead of using PAM on nonstick pans, it’s better to use a small amount of regular oil or butter. If someone really wants to reduce the amount of fat they’re using, they can make their own cooking spray by filling an empty spray bottle with oil, or simply wipe the pan with an oil-dampened paper towel for a thin, even coating.
PAM cans have been known to explode
The propellants in PAM that help spray the oil out of the can are highly flammable and can cause serious accidents. In 2019, multiple lawsuits were filed against Conagra Brands after PAM cans exploded and caused severe burns to users. Eight people reported injuries including third-degree burns and blindness from exploding cans. The problem seems to be linked to cans manufactured between 2011 and 2019 that had a U-shaped vent on the bottom.
The explosions typically happen when the cans are exposed to heat or stored in warm areas. PAM contains propane or butane as propellants, and when these gases get too hot, they can cause the can to explode with tremendous force. In 2023, a Pennsylvania woman was awarded $7.1 million in damages after a PAM can exploded in her face. The lawsuit revealed that over 50 similar cases had been filed against the company, highlighting how widespread this dangerous problem really is.
Store brands work just as well for most cooking
PAM costs about a dollar more than store-brand cooking sprays, but many people can’t tell the difference in performance for everyday cooking tasks. Store brands often use similar ingredients and provide the same nonstick results for basic cooking like greasing muffin tins or preventing food from sticking to baking sheets. The main difference comes down to marketing and brand recognition rather than actual cooking performance.
However, PAM did reformulate their product to work better than cheaper alternatives in certain situations. The company’s research showed that PAM performs better than bargain brands in “torture tests” with sticky foods like scrambled eggs and cheesy casseroles. For most home cooks doing regular baking and cooking, the price difference isn’t worth it, but people who frequently cook challenging, sticky foods might notice PAM’s superior performance.
Air fryers and PAM don’t mix well
Air fryer owners often make the mistake of using PAM to prevent sticking, but this can actually damage their expensive appliances. The additives and aerosols in PAM can harm the nonstick coating on air fryer baskets, causing it to break down and flake off. This not only ruins the air fryer’s performance but can also contaminate food with coating particles that flake into meals.
The same problem affects other appliances with nonstick coatings. Instead of using commercial cooking sprays, air fryer users should make their own spray using a pump bottle filled with oil, or simply brush a small amount of oil directly onto the basket. This provides the same nonstick benefits without the damaging chemicals found in aerosol cooking sprays. The money saved on not having to replace damaged air fryer baskets makes this switch even more worthwhile.
PAM contains more chemicals than most people realize
While regular cooking oils contain just one ingredient, PAM needs several additional chemicals to work as a spray. The main ingredients are oil, lecithin, and propellants like butane or propane. Lecithin acts as an emulsifier to help the oil spray evenly and create a nonstick surface. The propellants are what actually push the oil out of the can, but they’re the same gases used in cigarette lighters.
These additional chemicals can sometimes create a slight chemical taste in food, especially for people with sensitive palates. The FDA has classified all ingredients in PAM as “Generally Recognized as Safe,” but some people prefer to avoid processed foods with multiple additives. The chemical taste is usually mild and unnoticeable in most recipes, but it can be more apparent in delicate dishes where the cooking spray isn’t completely masked by other ingredients.
Different PAM varieties aren’t always worth the extra cost
PAM offers multiple varieties including butter, olive oil, coconut oil, and even baking sprays with flour added. While these specialty versions cost more than the original, they often don’t provide significantly different results in most recipes. The butter and olive oil versions have very mild versions of those tastes, and the difference is barely noticeable in finished dishes. The baking spray with flour can be helpful for intricate cake pans, but regular PAM plus a light dusting of flour works just as well.
The grilling variety of PAM does offer one legitimate advantage – it has a higher smoke point than regular PAM, making it better for high-temperature cooking. However, for most home grilling, regular cooking oil applied with a brush or paper towel works just as well and costs less. The specialty versions are mainly marketing strategies to get people to pay more for products that don’t offer substantial improvements over the original formula or basic alternatives.
PAM has a shorter shelf life than people think
Many people keep the same can of PAM for years, thinking it lasts forever like other canned goods. The truth is that PAM should be replaced every two years, even if the can still sprays. Like other oils, the oil in PAM can go rancid over time, developing an off taste and smell that can ruin food. Old PAM might still provide nonstick properties, but it can add an unpleasant flavor to dishes.
Storage conditions also affect how long PAM lasts. The can should be kept in a cool, dark place away from heat sources. Storing PAM near the stove or in a warm pantry can cause it to deteriorate faster and increases the risk of the can becoming dangerously hot. Any location that reaches 120 degrees or higher is dangerous for storing PAM because of the flammable propellants in the can. People should check the date on their PAM and replace old cans to ensure the best cooking results and safety.
PAM has been a kitchen staple for over 60 years, but it’s not the perfect solution many people think it is. From potential safety hazards to compatibility issues with modern cookware, there are several important considerations before reaching for that familiar can. Understanding these facts helps make better decisions about when to use PAM and when to stick with traditional cooking oils and fats.
