Are you sure it's not the pan - or the oven - or ingredients? AFAIK, Pam has zero trans fat in it. There has been disruption to the vegetable oil industry because of the war in Ukraine, which was a huge supplier, and lots of big US manufacturers have been affected, I understand. Perhaps they had to alter the formula with something problematic?

I would try contacting the company. I've had good results in the past when I took the trouble to politely ask for help, but I would try ruling out the other factors first.

https://www.pamcookingspray.com/

I use store branded organic canola oil and olive oil sprays mainly from Walmart, Trader Joe's, and Target. I've found them to be pretty much interchangeable.

I use silicon brushes instead, and I have them in a variety of sizes. This way I know exactly what oil I am using, and for baking, I typically use avocado oil - not sure if it is available in a spray can.

Oil with a silicone brush or even a paper towel is a sure way to know what you're using. And what you're not using.

I suspect if most people saw a bottle of "oil" listing the same ingredients that the spray products have, few would buy it.

I use generic Pam, baking spray and oil spray bottle from Amazon. My air fryer said not to use Pam type products because something in it damages the non stick coating. I've found myself grabbing the oil spray bottle more often than the Pam now. Works just as well and you can use any type of oil

Are you a person who carefully reads ingredients lists on food products?

We can get Avocado oil in spray form and liquid form at Costco. It has a high smoke point and is a very good oil for the purpose as it will work well in a pump sprayer. I can just use a bit of paper towel or a brush to spread oil or butter. I use the paper the butter was wrapped in mostly. Part of it is cost because canned spray is expensive relatively speaking but a lot of sprays use lecithin and I can taste it. I do not like the taste.

I've always used a pump bottle that I fill with the oil of my choosing.

I used to have a pump bottle that I could fill, but I was unable to clean the spray nozzle, and the oil that was stuck in it became rancid. This was quite a few years ago, and so perhaps they are making better ones now that are easier to clean thoroughly.

My pump squirts soapy water as easily as it squirts oil. Rancid oil has never been an issue. I've had my pump for 20+ years. Got it at a garage sale. There are many different companies that make them.

I never use cooking sprays. I just use the oil. Less expensive and I don't have it splashng around my kitchen.

I very rarely use Pam. I see the fine mist they create in my kitchen and if I do use them I place the pan in the sink to avoid a slippery floor or greasy cabinets. Not worth it for the convivence of a spray.

I too dislike the overspray from Pam type products. I now save the wax paper from butter quarters and use them to grease my pans.

I use grill spray outside but won't use any spray indoors. I do have a silicone brush but more often than not I'll either swirl and dump or use a paper towel. Both are wasteful but cooking oil is still a negligible part of my food budget.

I wonder if it is your pans as well. I use canola spray and works for me but I do not use coated pans, mine are all aluminum.

I don't use aerosol oils at all for my cooking. I do have a can of Kirkland spray that I use to spray the door hinges and my coat zipper when needed! LOLOL

For years I use the Better Than Pam Coating

Equal parts of flour, shortening and vegetable oil.

eg.

1/4 cup flour

1/4 cup vegetable oil

1/4 cup shortening

Whip with an electric beater until the consistency of marshmallow.

It keeps in the cupboard.

Unless the pan is hot, I wash my hands and use my fingers to spread the oil. (Then wash my hands again.) I find this much easier. It's also why I prefer cooking alone, so people don't see my "techniques."

I have always detected an aftertaste from those products. For baking, I use butter and for savories I use a little olive oil.

I use it on muffin pans as it makes it easier to grease each cup. For cakes, I use butter that I spread on with a small piece of paper towel. A can of spray (I use the Kirkland brand) lasts me until it pretty much expires.

i also use the Avocado Oil spray from Costco. 500 degree smoke point. sprays nicely, not all over the place.

i do use the Pam for Baking and have no issues with it.

Cooking sprays contain lecithin and that is what tends to build up on cookware, especially nonstick cookware. Some nonstick pans actually come with a warning against using coking sprays. It doesn't do well in high heat or with darker pans which tend to get hot more quickly. As far as I know it never contained trans fats. I use Pam or it's generic for fat free frying in stainless or Corningware mostly for things like an over easy or scrambled egg. For baking I use parchment paper. I used to use a commercial product for releasing cakes but it has changed and doesn't perform as well as it once did. May go back to better than Pam or just use Baker's Joy spray which works pretty well.

I stopped using spray years ago when I noticed the gunky build up on a pan. Now I just grease the pan the old fashioned way.

A few years ago I was trying to scrub off the hard water build up gunk around my bath sink faucet - I think perhaps a mix of the minerals, soap, and plumber's putty. It wasn't budging. For some reason I grabbed the old can of Pam with Lemon and sprayed the gunk with it. It removed the stuff like magic!

I always use BTP (thanks, Jasdip!) and keep in the fridge. I've been making my own mixes, such as pancake, canned milk, Bisquick, etc. so that was a plus for me.

I decided to order a Yuakuod spray bottle from Amazon, since it was less than $9 and had good reviews. I received it today. I plan to use it for basting meats and vegetables, but I will not use it for spraying pans. I hope it will be easy to clean - several reviewers said that it is.

I have hard water in the desert, but I use CLR to get rid of the build-up of minerals.

Lars, I am afraid of using CLR on things like a sink or tub - for fear of it damaging the finish.

Thought of this thread while at Costco today:

Bought some for the grill, still wouldn't spray inside. What do you think?

I think that the serving size of 1/4 second spray (0.25g) is so small that they do not have to declare any ingredients at all - including fat, which is close to 100% of what is contained. If the fat is less than 0.5 g and less than 0.5% of daily value, then they can declare it to be 0%.

How much you use per serving is up to you.

Avocado oil is what I use on the grill, and it used to be impossible to find in spray bottles.

I was referring to the ingredients list, not the nutrition. Is it really that pure?

As for nutrition, yeah those labels are deceptive. Here's what a quarter gram looks like in a 3" pinch bowl. Doubt many people are sticking to just that.

Don't buy the Dollar tree stuff, it nothing like the regular store-bought sprays.