PAM cooking spray relies heavily on inflammatory canola oil (a seed oil) plus soy lecithin and chemical propellants for aerosol delivery. This DIY version eliminates the problematic seed oils and soy, using clean avocado oil with sunflower lecithin for a healthier non-stick spray that works in any standard spray bottle.
Based on: No-Stick Cooking Spray
· Makes approximately 250 servings (16 oz bottle)
· Serving: 1-2 sprays (about 1g)
Why This Recipe is Seed Oil Free
Commercial No-Stick Cooking Spray from PAM often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original No-Stick Cooking Spray may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Primary non-stick oil with high smoke point and neutral flavor, replacing inflammatory canola oil
Sunflower lecithin powder
2g (about 1/2 teaspoon) · NOW Foods Sunflower Lecithin Powder
Natural emulsifier that helps oil spray evenly and prevents separation, replacing soy lecithin
Instructions
Step 1. Measure 450ml (1.9 cups) of organic avocado oil into a clean glass measuring cup. Avocado oil is chosen for its high smoke point (520°F), neutral taste, and exceptional stability - it won't oxidize or develop off-flavors like seed oils do when heated.
Step 2. In a small bowl, combine 2g (1/2 teaspoon) of sunflower lecithin powder with 2 tablespoons of the measured avocado oil. Whisk vigorously for 2-3 minutes until the lecithin is completely dissolved with no visible powder clumps. Lecithin acts as an emulsifier, helping the oil spray in fine, even droplets rather than large globs.
Step 3. Add the lecithin-oil mixture back to the remaining avocado oil and stir gently for 1 minute to ensure even distribution throughout the entire batch. The mixture should look uniform with no separation or floating particles.
Step 4. Using a funnel, carefully pour the oil blend into a clean 16 oz glass spray bottle. Glass is preferred over plastic as it won't absorb odors or leach chemicals into the oil over time. Fill to about 1/2 inch from the top to allow space for the spray mechanism.
Step 5. Before each use, give the bottle 2-3 gentle shakes to redistribute the lecithin. Hold the bottle 6-8 inches from your cooking surface and apply 1-2 quick sprays for light coverage. For larger pans or baking sheets, use 3-4 sprays in overlapping patterns. The oil should create a thin, even film without pooling.
Storage
Store at room temperature in a dark cabinet away from heat sources. Shake gently before each use. Best used within 6 months for optimal freshness, though avocado oil's natural stability means it won't go rancid quickly like seed oils. No refrigeration needed.
Cost Comparison
Cost per serving (homemade)$0.055
Cost per serving (store-bought)$0.012
Savings-360%
The DIY version costs more per serving due to premium organic avocado oil versus cheap industrial canola oil in PAM. However, you're paying for dramatically superior ingredient quality, no inflammatory seed oils, no chemical propellants, and no soy allergens - health benefits that justify the premium.