Very interesting video, will have to try this. Soy Lecithin is an industrial lubricant. That may also help the spray. It's also only food safe in small amounts. They may be why people shy away from it. Thanks for showing this!
Don't they put soy lecithin in chocolate bars also? Soy lecithin is an emulsifier made from plants - "industrial lubricant" sounds scarier than I think it needs to sound.
People do funny things to justify things. It will never be believable that a manufacturer refining oil to sell me is healthier than naturally occurring and derived animal fats. Just is not possible. Nature is far better than what humans produce. That's why animal fat is food and soy oil is a food product.
I use a SS pan to fry eggs. I preheat the pan using the mercury ball test and then let it cool down for 1 minute, then add the eggs. They don't stick but the bottoms are always brown and crispy (using oil not butter) I would prefer them soft and white. I will give your way a go and see how I get on. Cheers👍
Let me know how it goes! I was surprised by my findings - always figured oil and cooking spray were equivalent, other than the packaging and convenience of the spray bottle.
The gunk that people talk about is just burnt oil (since it's such small amounts it burns quickly) My main disagreement with aerosolized spray is purely environmental. I just would prefer less aerosols in general. I also personally haven't had dieting issues eating 2 tbsp oil with my eggs in the morning since I don't eat snacks which is truly where 90% of peoples excess calories are coming from in my experience. Just eat 3 meals if cutting 5 meals if bulking, 550 calories per meal
2 tablespoons of canola oil is 250 calories though. I guess if you're frying your eggs in it you're probably leaving a fair amount of that oil in the pan but... But it's basically an unknown amount of oil that your consuming. So impossible to count while I'm counting calories. The spray from this thing is so little oil I don't bother counting it. It's insignificant. And the propellant is propane or butane, it's such a small amount I have trouble worrying about it. A can of spray lasts me for 6 months or so at least.
I've seen countless of videos showing how to cook eggs on S.S. pans but none is easier than using aerosol spray cooking oils. I know from experience. This is the only video that I've seen that talks about it. One can even fry eggs at lower heat when using spray oil. It has got to be the lecithin that bonds oil molecules to the pan surface. I often use spray oil then top with olive oil or butter to add a richer flavor.
Classic cooking spray also uses "propellants" (usually propane, butane, etc). I'm not 100% sure how important that is either thought since a lot of these people cook on a gas range, which I'm sure also produces similar compounds (these burners aren't 100% efficient, and some can literally be hooked up to butane or propane canisters) Then again, a lot of people seem to be moving away from gas too, and not all sprays use propellants, even ones with lecithin. Kroger has a "simple truth" store brand version with is nothing but oil and lecithin. No anti-foaming agent, and no propellants, just pressure. I've heard it was the lecithin that tends to gunk up pans. Supposedly it's not just oil that's been "burnt" (partially polymerized). I guess if it were, it'd eventually fully polymerize and become a layer of seasoning. But it's also supposed to take time to build up, and it's mostly an issue with "nonstick" pans (teflon, ceramic). It doesn't come off with just soap and water, so you'd generally need to use a mild abrasive, which tends to damage nonstick coatings. So it's less an issue with lecithin being hard to remove, and more an issue with nonstick coatings being so fragile. I don't think it's an issue for tougher pans, whether cast iron, carbon steel, or stainless. Even seasoning layers are tough enough. That said, have you actually tried using butter? Butter should also have some similar compounds (phospholipids?) which should at least make it more slick than pure oil. I should probably test that myself some time... I do like a fine mist spray though, especially for my cast iron waffle maker. To reduce packaging and maybe long-term price, I recently started buying liquid sunflower lecithin and making my own cooking spray. I bought mine online but supposedly you can also find it in _health food stores,_ apparently it's sometimes taken as a supplement? In this form lecithin really is very goopy. It reminds me of molasses.
No I actually haven't tried just butter on stainless. I usually find myself using my carbon steel for eggs anymore, and usually use either spray or butter with that. But haven't specifically tried butter with stainless. Will have to test it sometime.
All aerosol cans have a propellant -- that's where the pressure comes from. Somewhere in my cupboard I've got a re-fillable oil atomizer that you pump up with air, but it dribbles oil all over itself, and exposure to oxygen makes oil go rancid faster anyway.
@@Vegemeister1These are advertised as propellant free and propellant isn't listed anywhere on the label (PAM's label says it contains propellants underneath its ingredients). I guess you could argue that the "air" is still a propellant. Though it's probably compressed co2 or nitrogen. I've tried a few types of refillable spray bottles. But I've found many work better when you dilute the oil with something. Even just water works, though you can also use pure grain alcohol and keep it more concentrated. Lecithin is also an emulsifier so it keeps them mixed fairly well. But once diluted like this even many normal spray bottles not intended for oil can work well, with a good spread and a fine mist. I have found they tend to spray in a ring instead of a cone though, at least if its not diluted enough. And for all I know it might damage some types of bottles.
@@Vegemeister1 They're legaly allowed to do that due to rounding rules. Are companies allowed to leave off if they contain propellants like butane? If thet are, why doesn't PAM also do that? Are other companies just hoping they don't get caught? What makes you so sure it can't just be compressed air/nitrogen/co2?
You didn't let the oil come up to temperature and it didn't dispurse evenly with wiping it, test is inaccurate, try again preheating the same pan for exactly X time, spray and try it, wash the pan let it cool down and repeat test, same heat, same preheat time, but let oil come up to temp too, put eggs in the same spot
Yea I can see what you're saying about wiping the oil and preheating it. I'm not saying you *can't* cook an egg in stainless using oil without it sticking. Clearly you can -I've seen people do it. But cooking spray appears to work *better* and be pretty foolproof in my experience.
You *cant* wipe plain oil so that it disperses evenly, because it doesn't have surface tension modifiers in it! One of the additives in cooking spray has the purpose of allowing it to form a thin film on surfaces without beading up.
Very interesting video, will have to try this. Soy Lecithin is an industrial lubricant. That may also help the spray. It's also only food safe in small amounts. They may be why people shy away from it. Thanks for showing this!
Don't they put soy lecithin in chocolate bars also? Soy lecithin is an emulsifier made from plants - "industrial lubricant" sounds scarier than I think it needs to sound.
People do funny things to justify things. It will never be believable that a manufacturer refining oil to sell me is healthier than naturally occurring and derived animal fats. Just is not possible. Nature is far better than what humans produce. That's why animal fat is food and soy oil is a food product.
I use a SS pan to fry eggs. I preheat the pan using the mercury ball test and then let it cool down for 1 minute, then add the eggs. They don't stick but the bottoms are always brown and crispy (using oil not butter) I would prefer them soft and white. I will give your way a go and see how I get on. Cheers👍
Let me know how it goes! I was surprised by my findings - always figured oil and cooking spray were equivalent, other than the packaging and convenience of the spray bottle.
The gunk that people talk about is just burnt oil (since it's such small amounts it burns quickly)
My main disagreement with aerosolized spray is purely environmental. I just would prefer less aerosols in general.
I also personally haven't had dieting issues eating 2 tbsp oil with my eggs in the morning since I don't eat snacks which is truly where 90% of peoples excess calories are coming from in my experience. Just eat 3 meals if cutting 5 meals if bulking, 550 calories per meal
2 tablespoons of canola oil is 250 calories though. I guess if you're frying your eggs in it you're probably leaving a fair amount of that oil in the pan but... But it's basically an unknown amount of oil that your consuming. So impossible to count while I'm counting calories. The spray from this thing is so little oil I don't bother counting it. It's insignificant. And the propellant is propane or butane, it's such a small amount I have trouble worrying about it. A can of spray lasts me for 6 months or so at least.
Agree on the snacks though. Snacks are my weakness.
I've seen countless of videos showing how to cook eggs on S.S. pans but none is easier than using aerosol spray cooking oils.
I know from experience. This is the only video that I've seen that talks about it. One can even fry eggs at lower heat when using spray oil. It has got to be the lecithin that bonds oil molecules to the pan surface. I often use spray oil then top with olive oil or butter to add a richer flavor.
Right? The Internet echo chamber has totally missed cooking spray somehow.
Legend.
You know it
Classic cooking spray also uses "propellants" (usually propane, butane, etc). I'm not 100% sure how important that is either thought since a lot of these people cook on a gas range, which I'm sure also produces similar compounds (these burners aren't 100% efficient, and some can literally be hooked up to butane or propane canisters) Then again, a lot of people seem to be moving away from gas too, and not all sprays use propellants, even ones with lecithin. Kroger has a "simple truth" store brand version with is nothing but oil and lecithin. No anti-foaming agent, and no propellants, just pressure.
I've heard it was the lecithin that tends to gunk up pans. Supposedly it's not just oil that's been "burnt" (partially polymerized). I guess if it were, it'd eventually fully polymerize and become a layer of seasoning. But it's also supposed to take time to build up, and it's mostly an issue with "nonstick" pans (teflon, ceramic). It doesn't come off with just soap and water, so you'd generally need to use a mild abrasive, which tends to damage nonstick coatings. So it's less an issue with lecithin being hard to remove, and more an issue with nonstick coatings being so fragile. I don't think it's an issue for tougher pans, whether cast iron, carbon steel, or stainless. Even seasoning layers are tough enough.
That said, have you actually tried using butter? Butter should also have some similar compounds (phospholipids?) which should at least make it more slick than pure oil. I should probably test that myself some time...
I do like a fine mist spray though, especially for my cast iron waffle maker. To reduce packaging and maybe long-term price, I recently started buying liquid sunflower lecithin and making my own cooking spray. I bought mine online but supposedly you can also find it in _health food stores,_ apparently it's sometimes taken as a supplement? In this form lecithin really is very goopy. It reminds me of molasses.
No I actually haven't tried just butter on stainless. I usually find myself using my carbon steel for eggs anymore, and usually use either spray or butter with that. But haven't specifically tried butter with stainless. Will have to test it sometime.
All aerosol cans have a propellant -- that's where the pressure comes from. Somewhere in my cupboard I've got a re-fillable oil atomizer that you pump up with air, but it dribbles oil all over itself, and exposure to oxygen makes oil go rancid faster anyway.
@@Vegemeister1These are advertised as propellant free and propellant isn't listed anywhere on the label (PAM's label says it contains propellants underneath its ingredients). I guess you could argue that the "air" is still a propellant. Though it's probably compressed co2 or nitrogen.
I've tried a few types of refillable spray bottles. But I've found many work better when you dilute the oil with something. Even just water works, though you can also use pure grain alcohol and keep it more concentrated. Lecithin is also an emulsifier so it keeps them mixed fairly well. But once diluted like this even many normal spray bottles not intended for oil can work well, with a good spread and a fine mist. I have found they tend to spray in a ring instead of a cone though, at least if its not diluted enough. And for all I know it might damage some types of bottles.
@@MustSeto And Pam is advertised as 0 Calories (serving size 0.2 second spray). Ads lie.
@@Vegemeister1 They're legaly allowed to do that due to rounding rules. Are companies allowed to leave off if they contain propellants like butane? If thet are, why doesn't PAM also do that? Are other companies just hoping they don't get caught?
What makes you so sure it can't just be compressed air/nitrogen/co2?
You didn't let the oil come up to temperature and it didn't dispurse evenly with wiping it, test is inaccurate, try again preheating the same pan for exactly X time, spray and try it, wash the pan let it cool down and repeat test, same heat, same preheat time, but let oil come up to temp too, put eggs in the same spot
Yea I can see what you're saying about wiping the oil and preheating it. I'm not saying you *can't* cook an egg in stainless using oil without it sticking. Clearly you can -I've seen people do it. But cooking spray appears to work *better* and be pretty foolproof in my experience.
You *cant* wipe plain oil so that it disperses evenly, because it doesn't have surface tension modifiers in it! One of the additives in cooking spray has the purpose of allowing it to form a thin film on surfaces without beading up.
@@Vegemeister1 which is why I said it DIDNT dispute evenly my guy.
@@Millirawk It's not that it didn't, it's that it CAN'T. There is no way to do the test "accurately" if you require an evenly dispersed oil film.