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Substitute for Pam?

Dommy! May 19, 2005 02:48 PM

I got my next baking project all lined up (Cherry Streusel Bars) and the recipe calls for Pam...

First I had to buy Crisco for the pie... now Pam for the bars... :P I've avoided these items all my cooking life and gave in on the Crisco... but would seriously like to hold off on the Pam...

Maybe I can brush on melted butter/corn oil? I have a Misto with Olive Oil? What will work? Any ideas?

The recipe is linked below...


Link: http://www.epicurious.com/recipes/rec...

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  1. d
    doctor_mama RE: Dommy! May 19, 2005 02:59 PM

    You can just wipe on a thin coat of vegetable oil with a paper towel.

    1. j
      Jess RE: Dommy! May 19, 2005 03:32 PM

      Or grease it with the Crisco-- since you already have it.

      1. c
        Carb Lover RE: Dommy! May 19, 2005 03:38 PM

        As others said, you can just grease the pan w/ the lipids that you have using a paper towel to apply. I would probably choose butter for best flavor.

        I do like the spray stuff though, so I buy the canola oil spray from Trader Joe's. It's around $2/bottle IIRC.

        1. a
          Alan408 RE: Dommy! May 19, 2005 04:23 PM

          Use parchment paper instead of foil.

          2 Replies
          1. re: Alan408
            bobcat RE: Alan408 May 20, 2005 05:19 PM

            Or use Reynolds nonstick foil! Works like a dream.

            1. re: bobcat
              Dommy! RE: bobcat May 20, 2005 05:56 PM

              I was going to use the parchment, then I remembered I have the Nonstick Foil!! :) Thanks so much everyone! I'm making the bars this weekend and will report back! :)


          2. n
            Nyleve RE: Dommy! May 19, 2005 04:45 PM

            I know I will go to environmental h*ll for this, but I swear by Pam. Absolutely nothing is as stick-free - not veg. oil, not crisco, definitely not butter. The only time I don't use it is if I'm using parchment paper (which I love but doesn't work, for instance, on barbecue grills etc.)

            I don't know - the propellant is odious, of course. The can itself is excessively garbaceous. But the product does work extremely well.

            10 Replies
            1. re: Nyleve
              Candy RE: Nyleve May 19, 2005 04:57 PM

              That and Baker's Secret too.

              1. re: Nyleve
                confused RE: Nyleve May 19, 2005 05:04 PM

                I wouldn't be so hard on myself, Pam is actually canola oil propelled by carbon dioxide (you know, the stuff plants use in photosynthesis). The anti-stick properties come from lecithin, which is extracted from soy beans. Everything in the can is pretty environmentally friendly.

                1. re: confused
                  Nyleve RE: confused May 19, 2005 09:38 PM

                  I sort of knew that about the ingredients, but it's the can part that I continue to suffer over. That freaking can. Why oh why cannot we come up with something that is just a teensy bit less trash-creating than such a huge can for such a small job?

                  1. re: Nyleve
                    nooodles RE: Nyleve May 19, 2005 10:04 PM

                    You could always get a Misto, and just fill it with whatever oil you like. I hear they sometimes get a little stuck if you haven't used them in awhile, but it's nothing some hot water or a small pin can't fix.

                    They cost a lot at department stores, but I often see them at Marshall's and other discount stores for about $10.

                    1. re: nooodles
                      Blackbird RE: nooodles May 20, 2005 03:44 AM

                      A Misto doesn't get the job done. I've had 2 and soon after using, they both turned into perpetually clogged disasters. Alas, I'm back to the Pam....Great stuff though!

                      1. re: Blackbird
                        Nyleve RE: Blackbird May 20, 2005 10:06 AM

                        Misto or no misto, oil just doesn't do the job as well as that concoction called Pam. It's much slipperier. In fact, if there were no such thing as Pam, I'd end up using (ack) Crisco. It is much greasier than oil and doesn't burn like butter.

                        1. re: Nyleve
                          nooodles RE: Nyleve May 20, 2005 12:48 PM

                          Is that why the outside of my cake burns so easily? I use butter+flour. I always blamed it on my crappy oven. Maybe I do need to succumb and go get some Pam. Wow, who knew? Thanks!

                          Why the ack for Crisco? They make trans-fat free Crisco now. Is there another shortening evil of which I'm unaware?

                          1. re: nooodles
                            Nyleve RE: nooodles May 20, 2005 08:49 PM

                            If only I could find this alleged trans-fat-free Crisco. I don't think it's available yet in Canada. In fact, I had to go out and buy a package of the bad stuff just today to make pastry for my upcoming first-rhubarb-pies-of-the-season. Winced a bit, then bought the Crisco. I figure, a pie every few months isn't going to kill anyone. But I'd still prefer an alternative.

                            1. re: Nyleve
                              Caitlin McGrath RE: Nyleve May 21, 2005 02:04 AM

                              Spectrum Organics also makes a trans-fat-free shortening. You might find it at a natural/health-food store.

                            2. re: nooodles
                              Emme RE: nooodles May 20, 2005 11:23 PM

                              Pam for Baking is great stuff!!! It has flour added to it, so it looks white when sprayed and smells a bit sweet too. It greases and flours at the same time, and I never have any sticking problems. I used to butter and flour, and I now actually prefer the ease, convenience, and result of Pam for Baking!

                2. s
                  Sir Gawain RE: Dommy! May 19, 2005 06:27 PM

                  I always use butter and bread crumbs (homemade are best of course, but I almost never have homemade...) NEVER EVER a sticking problem. And it gives a nice texture. And it does NOT taste like salty breadcrumbs somehow.

                  1. d
                    Dommy! RE: Dommy! May 23, 2005 11:48 AM

                    Thank you everyone again. These posts are so helpful to me and I'm sure so many others!

                    As I posted earlier I used Non-Stick Foil and it worked WONDERFULLY! The bars just lifted out of the pan no problem!

                    As for the recipe. It was good, not as wonderful as the Apple Pie, but good. The cherry flavor is nice and deep (I used dried bings and cherry perserves from TJs), and I loved making the Strudel (My first time! :)) and the short bread crust was AMAZING!!! I'm on a little lemon bar journey and so far the crust that has been the best was at L.A.'s Sweet Lady Janes. This crust was the EXACT Duplicate!

                    As recommended by the reviwers of this recipe, I constantly kept an eye when baking the crust alone (And it did get a little too brown for my taste, but thankfully not burned.) And I found the addition of Coconut a little busy. I would not add that in next time.

                    I just had one for breakfast with my organic sencha green tea (and it went PERFECT with it!) and and I left a few at the guys house last night. (He got upset I gave away the Apple Pie to the co-workers, so hopefully this will make up for it! I'll find out later today... LOL!)


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