I use PAM Cooking Spray every time I cook anything that might stick.  That means every time I fry an egg, sauté vegetables, grill meats, or bake cookies or muffins, my can of PAM is used.  In fact, I can't remember the last time I actually used butter, margarine, or oil to apply a non-stick coating to a pan.

PAM has two great advantages over those other methods.  It's so much easier, and it's basically a non-fat, no-calorie solution.

How easy is it to use PAM?  As easy as aiming a nozzle and spraying.  PAM comes out in a perfect mist every time.  No clogs here.  It's a simple matter to coat an entire frying pan, or a muffin pan.  PAM is quite visible, as a yellow-white coating.  So you know exactly where you've been, and it's easy to make sure you get all the spots.  It has a bit of an odor, but nothing offensive. 

What about fat and calories?  Well, let's talk about what's in this stuff.  The main ingredient is canola oil.  Sure, it's mixed with a propellant so that you get a very small amount in each spray.  But it's still oil. Therefore, you know there are fat and calories in it.  Yet, a quick read of the can's label lists all 0's.  0 fat and 0 calories.  So what's the mystery?  Well, they call a serving size a 1/3 of a second spray.  In other words, based upon holding the sprayer down for 1/3 of a second, there is little enough fat and calories that they're allowed to say 0 even though it's really some amount of both.  The problem is that no one uses a 1/3 of a second spray.  To coat an entire frying pan at least a full second.  Coating an entire muffin pan takes several seconds.  So, yes, you will be getting some amount of fat and calories in your food by using this product, but I call it "insignificant".  Especially when compared to using liquid oil, or butter.

But how does it work?  Flawlessly!  PAM provides an unbelievably effective non-stick coating.  Omelets slide out perfectly, chicken doesn't stick to the grill, and muffins pop right out.  Clean up afterwards is a breeze.  A little bit of hot water and soap removes the PAM residue easily.   

This variety of PAM (called "original") doesn't add any flavor to your foods.  There are other varieties (such as butter-flavor) that do.

There are other uses for PAM, besides as a non-stick coat.  You can spray your turkey prior to cooking, for an easy way to ensure browning of the skin.  Same with a baked potato.  You can also spray meats before applying seasoning or breading, to hold those toppings in place. 

Basically, PAM has a permanent place in my kitchen.  It's my go-to product for non-stick coating, but it's nice to know it has so many other uses as well.  It's sold everywhere, including warehouse clubs where it's sold in bulk.  Either way, it's an inexpensive product that just works.

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