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May 19, 2005 02:48 PM

Substitute for Pam?

  • d

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...



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

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

      1. 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. Use parchment paper instead of foil.

          2 Replies
          1. re: Alan408

            Or use Reynolds nonstick foil! Works like a dream.

            1. re: bobcat

              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. 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

              That and Baker's Secret too.

              1. re: Nyleve

                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

                  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

                    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

                      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

                        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

                          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

                            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

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

                            2. re: nooodles

                              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!