PAM Cooking Spray Lawsuit Filed Over Exploding Cans

[Delahanty]

Six people are involved in a suit against Conagra, for severe injuries sustained when cans of Pam exploded.

All of the cans were 10 oz "restaurant-sized," and all had a design specific to that size, with marking on the bottom (see pic below).

Obviously, this is supposed to be kept from a heat source (the stove), but it appears that, at least in one case, it might have been. In that case, it was kept on a shelf, a number of feet above the stove, then fell off the shelf and ON the stove's flame after it exploded. That might have been one of the restaurant users, though, keeping it on an open shelf above the stove--still not wise.

Anyway, I have a 6 oz can, and never use it anywhere near the stove. (In fact, my main use is as a shredder lubricant--I spray a sheet of paper, and shred it).


https://www.google.com/amp/s/amp.cnn...rnd/index.html

Attachment 211187

[Arcenal813]

I never saw any advantages in using this stuff.
What's so hard about grabbing a stick of butter and lining whatever it is you want to grease up with it? Or dabbing a paper towel in oil and spreading a thin coat by hand?

[silibran]

I use PAM. I find it useful. I store it well away from the cooktop.

[ClaraC]

I use the olive oil PAM, but not in the industrial size cans.

This is good information - spray your can, and put it back in the cabinet.

[in_newengland]

Just use some olive oil or butter or other oil. You don't need a spray can. Anyway, if it's supposed to be kept away from heat, what's it doing in a kitchen?

[ClaraC]

Originally Posted by in_newengland

Just use some olive oil or butter or other oil. You don't need a spray can. Anyway, if it's supposed to be kept away from heat, what's it doing in a kitchen?

I use it to fry hot dogs and fried eggs, as well as spray onto aluminum foil before making broccoli tots, etc.

Pouring olive oil and wiping it all around with a paper towel is a mess.

[Chaofan]

Originally Posted by Arcenal352

I never saw any advantages in using this stuff.
What's so hard about grabbing a stick of butter and lining whatever it is you want to grease up with it? Or dabbing a paper towel in oil and spreading a thin coat by hand?

You can certainly use anything you want. So can everyone else. There is nothing "wrong" with choosing either method, and it's not an issue of difficulty (with the subtext that the person choosing some other method is lazy). They're just different choices.

[Arcenal813]

Originally Posted by Chaofan

You can certainly use anything you want. So can everyone else. There is nothing "wrong" with choosing either method, and it's not an issue of difficulty (with the subtext that the person choosing some other method is lazy). They're just different choices.

Yes. I never said there was anything "wrong" with it -- just that I don't find it useful.

[Sonic_Spork]

I like it for when I make muffins. I don't mind using butter or oil in a single pan, but all with a muffin pan...it's just easier. That is, if I don't use the little disposable muffin papers (which I'd rather not.)

I also have a trick with broiling. I love to cook various kinds of meat that way, but I hate cleaning the pan. So I will spray grilling PAM onto the pan itself, then put heavy duty foil down over that (so the foil won't stick) and then use my thumbnail to make cuts in the foil where the slots in the metal are, so the fat can drain off. After cooking, I peel away the foil and the pan is actually really easy to wash. No burnt on crud.

But I keep the PAM in the pantry, which is on the other side of the kitchen from the stove, so...

[Chaofan]

Originally Posted by Arcenal352

Yes. I never said there was anything "wrong" with it -- just that I don't find it useful.

Well alrighty then. Thanks for sharing. Don't use it if you don't find it useful. Others may find it useful. That's their business.