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Rant: I think cooking spray is actually worse than butter for burning stuff
Okay so I kept seeing all these posts about how butter burns too fast and you should use cooking spray instead for getting that nice crust on things. Always thought yeah that makes sense. But last week I was reading through some actual food science blog from some university extension office and they broke down the smoke points. Turns out most cooking sprays have a lower smoke point than people think because of the propellants and stuff mixed in. Regular unsalted butter is like 350F and cheap Pam is like 400F but that's only if it's pure oil. Most sprays have additives that start breaking down way earlier. I literally burnt my pancakes blacker than normal after switching. Has anyone else had this happen or am I just using the wrong brand?
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davis.ruby3d ago
Honestly I set off my smoke detector so bad with cooking spray my neighbor texted asking if I was okay.
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jackson.matthew2d ago
Was it really that bad or you just got paranoid?
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