"You can't necessarily see that residue, because nonstick coatings are all black, but if you don't properly clean it off after you're done cooking, then your food will start to stick."
"This film is made up of ingredients not usually seen in non-spray oils, like soy lecithin. As they linger on an often-reheated pan, they polymerise, becoming next-to-impossible to remove."
"Many spray oils also contain chemical propellants, which are prone to breaking down under high heat. This instability can lead to scorching, residue buildup and long-term damage to the nonstick surface."
Cooking sprays can ruin nonstick pans by leaving a thin, hard-to-detect film that causes food to stick. This residue, made from ingredients like soy lecithin, polymerizes when heated, making it difficult to remove. Additionally, cooking sprays often have a lower smoke point, leading to burning and further corrosion of the nonstick surface. Many sprays also contain chemical propellants that break down under high heat, contributing to residue buildup and long-term damage to the pan.
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