If you have a can of Pam, look on the can to see what is in the Pam. My daughter has a can of Safeway Cooking Spray that says Canola Oil on the can so it just puts a thin layer of oil on the pan to prevent sticking in the same way that thick layers of oil or butter prevent sticking.
How do oils and fats prevent dough from sticking? Oils and fats don't mix well with water, because their molecules have chemical properties that keep them separate from water. The dough has water in it, and the wet dough sticks well to the cooking pan. When you put oil or fat on the pan, the oil or fat makes a barrier between the wet dough and the pan.Best wishes,
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