{Giveaway} $100 Cooking.com Gift Card

Pocket

A couple of weeks ago I received this lovely PAM® Cooking Spray in the mail. I was eager to try it and see if it really was better than the generic brand I have been buying for years. 

If you follow this blog regularly, you may have noticed my favorite generic brand hanging out in a lot of my tutorial pictures. I buy it because it’s cheap, and I go through it like crazy with all of the cooking and baking that I do. Spending the extra money to buy the name brand PAM Cooking Spray always seemed luxurious and unneeded.  

Until I tried the spray. 

It’s better. A LOT better than the generic brand I am used to. PAM Cooking Spray has recently been improved and is said to now be 70% better than the generic brand. 

It is, my friends. 

I have been using PAM Spray for all of my cooking needs this past week and I am seriously amazed at how much better it works. My scrambled eggs don’t fasten themselves to the pan with a vengeance. Cookies slide off the pan with ease.
I baked a batch of French Bread too long, and it left a crispy mess all over my pans. Once I got the dirty caked-on pans in the sink I grabbed my pick ax (ok, it was really just my scrub brush) and readied myself to get rid of the mess. Much to my surprise, the mess came off of the pan with ease and took much less time to clean than usual. Which freed up my schedule so I could bury my pick ax in the back yard. 

Why use a pick ax when you can use PAM Cooking Spray, right?

Besides making clean up much easier, PAM Cooking Spray comes with a great nozzle that sprays evenly and well. I have been frustrated in the past with my generic spray nozzle backing up and then breaking off before I had used the entire can. 

Why I didn’t try PAM Cooking Spray before now is a mystery. 🙂
  

Another recipe I made this week using PAM Cooking Spray was Stuffed Jumbo Shells. I have experienced treacherous clean up with this recipe in the past and was eager to see how PAM would handle this circumstance. I sprayed the pan well, assembled the ingredients, let it bake, and then we enjoyed this yummy recipe for dinner. It tasted great and the clean up was seriously a breeze.

No pick ax necessary. 

Which is lucky since I buried the thing in the back yard. 

PAM Cooking Spray, ladies and gentlemen. 

I highly recommend it. 


BlogHer and PAM Cooking Spray have generously offered to give one of you lucky readers a $100 Cooking.com Gift Card. How swell is that? To enter for a chance to the giveaway leave me a comment telling me the name of your favorite recipe that includes PAM. 
SWEEPSTAKES/GIVEAWAY RULES No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: a) Leave a comment telling us what’s your favorite dish to make with PAM? b) Tweet about this promotion and leave the URL to that tweet in a comment on this post c) Blog about this promotion and leave the URL to that post in a comment on this post d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This sweepstakes runs from 2/1 – 3/31.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here.
Don’t forget to visit the PAM® Facebook page too!
Be sure to visit the PAM round-up page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!



Post a comment!

52 Comments

  1. 1
    February 1, 2012 at 7:40 am

    I use PAM for everything baked. I don't think you could do lasagna without it, though.

  2. 2
    February 1, 2012 at 7:43 am

    I love to use PAM to make Crispy Southwest Wraps. They give the wraps that extra crunch that makes them oh so good!

    cupcakediaries1@hotmail.com

  3. 3
    February 1, 2012 at 7:44 am

  4. 4
    February 1, 2012 at 12:14 pm

    It's at the front of my cupboard since I use it daily. I used it when baking Cod yesterday & cleaning up was sweet! It's absolutely critical when I make BBQ Beef Pop'ems which are one of my kids faves.

  5. 5
    February 1, 2012 at 1:46 pm

    I am not sure I can give you one as I use it all the time, every day…every dish, ha! I guess Lasagne would be a good one as it leaves the pan messy!!!!

  6. 6
    February 1, 2012 at 1:56 pm

    A favorite at my house is Strawberry Muffins. We love them and Pam is so awesome…they just slip right out of the tin without falling apart.

  7. 7
    February 1, 2012 at 2:05 pm

    I use spray all the time and I use it on our family favorite which is cream cheese bars. I have been using generic, but it sounds like I need to try Pam.

  8. 8
    February 1, 2012 at 2:05 pm

    I use pam with flour to make bundt cakes. I'd never dream of NOT using it. I hate cleaning the cake-y bits off all the crannies of the pan. I also love their nozzle, way better than the older style.

  9. 9
    February 1, 2012 at 2:10 pm

    I use PAM when I make my frittatas! What a breeze it is to clean up and we know how finicky eggs can be!!! 🙂

  10. 10
    February 1, 2012 at 2:13 pm

    mine would be blue berry muffins. a family favorite for breakfast.

  11. 11
    February 1, 2012 at 2:17 pm

    Homemade wheat bread and Pam go hand in hand.

  12. 12
    February 1, 2012 at 2:23 pm

    I use Pam all the time, but a favorite use is when I make Blueberry Cake Donuts.

  13. 13
    Anonymous
    February 1, 2012 at 2:28 pm

    I love Pam for baking especially. I use it for anything that calls for “greasing” a pan. Favorite recipe would have to be rice crispier treats. Saves a lot of sticking!

    Dianayhall@yahoo.com

  14. 14
    February 1, 2012 at 2:45 pm

    When baking bread instead of coating with oil I successfully use Pam (less calories, less messy and doesn't stick to my cloth when it rises).

  15. 15
    February 1, 2012 at 2:56 pm

    I love PAM. Since I started baking many things instead of frying I always spray Pam on egg rolls, taquitos, steak fries and burritos so they brown up nicely in the oven without all the extra oil and fat, not to mention calories. Not many days go by that I don't use Pam for something. Love it!

  16. 16
    February 1, 2012 at 2:56 pm

    I use it with breads and cakes. There is nothing worse than a perfect loaf/cake falling apart because the pan wasn't greased well enough.

  17. 17
    Joni
    February 1, 2012 at 3:02 pm

    I will not make any kind of eggs, scrambled, fried, sunny side up, without a generous helping of Pam!!
    Joni.mcniven@ gmail. com.

  18. 18
    Heather
    February 1, 2012 at 3:15 pm

    My favorite recipe to make with pam is your sugar cookie bar recipe. The first time I made them was for a pack meeting needless to say that about half of them stuck to the pan. Not a good thing when you are feeding boys. Then I decided that I would try them again on a Sunday(we have nine o'clock church and I was bored). I sprayed my pan before I poured my batter and cooked them. No sticking!!
    hunterjas@yahoo.com

  19. 19
    February 1, 2012 at 3:16 pm

    Im sure I use it everyday for something. Last night I made a loaf of banana bread. I always smile when bread or cakes slide out of the pan like theyre supposed to.

  20. 20
    February 1, 2012 at 3:16 pm

    I LOVE baking cupcakes. And I always use Pam if I'm not using liners.

  21. 21
    February 1, 2012 at 3:19 pm

    I love Pam and use it with almost everything, even recipes that don't tell you to grease the pan. I guess if I had to pick one, it'd be brownies or cakes. It just makes life much easier!

  22. 22
    February 1, 2012 at 3:25 pm

    I use Pam a lot… most often to make sure my scrambled eggs don't stick to the pan.

  23. 23
    February 1, 2012 at 3:30 pm

    I use pam when baking cakes!

  24. 24
    February 1, 2012 at 3:36 pm

    Thanks for the giveaway! I use it for hashbrowns.

  25. 25
    February 1, 2012 at 3:40 pm

    Pam works wonders! I especially like the baking version with flour in the spray – no more wasted flour down the drain from flouring cake pans!

  26. 26
    February 1, 2012 at 3:41 pm

    I use pam when I bake my whole wheat bread. Comes out perfectly!

    • 27
      February 8, 2014 at 1:21 am

      Especially when brings woenrdful gifts like magazines with my photos in them! You may remember Tullie’s session back in February. Today’s mail came complete with a copy of The Legacy, where those

  27. 28
    February 1, 2012 at 3:44 pm

    I use Pam when baking all the time, but always when making any kind of cookie bars like sopapilla cheesecake bars–I could never get them out of the pan without it! Thanks for the giveaway!

  28. 29
    February 1, 2012 at 3:44 pm

    I am a Pam fan. I especially love it with cheesy casseroles and quick breads.

  29. 30
    February 1, 2012 at 3:55 pm

    oatmeal carmelettes

  30. 31
    February 1, 2012 at 3:55 pm

    I love PAM. I use it for pretty much everything!! One of our favorites is brownies 🙂

  31. 32
    February 1, 2012 at 4:01 pm

    I use Pam a lot in fact I just made a banana cake frosted with cream cheese frosting yesterday and I made sure to use Pam.
    msgb245 at gmail dot com

  32. 33
    February 1, 2012 at 4:01 pm

    My favorite use for Pam is when I use my bundt pan…nothing else works well enough to keep the cake in one piece.

    • 34
      February 8, 2014 at 5:06 am

      I’ve been trying to find a place to leave the fiollwong information:Since VSFTPD supports client certificates for FTP-S communications (2.0.7) there is this z/OS issue. In the man page of vsftpd.conf the solution is actually disabling client certificate request and verification (set ssl_request_cert to NO).The z/OS issue is actually caused by the fiollwong. The z/OS ftp-s client expects at least one certificate_authority as part of the certificate request made by the server. In the VSFTPD implementation there is no way to give it any. By that VSFTPD is compliant with RFC’s for TLS v1.1 and TLS v1.2, which allow a request without a certificate_authority. However there are still versions of z/OS in the field that use TLS v1.0. For TLS v1.0 at least one certificate_authority must be present in the certificate request from the server causing the problem mentioned earlier. And there might be other cases where one want to be able to provide certificate_authorities as part of the request.There is an easy solution for this, with the fiollwong change in the ssl.c file VSFTPD will sent certificate_authorities as part of the certificate request:ssl.c:125: if (verify_option) { SSL_CTX_set_verify(p_ctx, verify_option, ssl_verify_callback); if (tunable_ca_certs_file) { if (!SSL_CTX_load_verify_locations(p_ctx, tunable_ca_certs_file, NULL)) { die(“SSL: could not load verify file”); } /* * Following line will add the CA’s inside the file configured with ca_cert_file * to the certificate_authorities list inside the certificate request sent from the * VSFTPD server to the client: */ SSL_CTX_set_client_CA_list(p_ctx,SSL_load_client_CA_file(tunable_ca_certs_file)); } } p_sess->p_ssl_ctx = p_ctx; ssl_inited = 1; }In this case the vsftpd.conf option ca_certs_file is used for keeping the CA’s to be sent as part of the certificate request.To show you the result of this (a curl trace on the client side):Without this change:== Info: SSLv3, TLS handshake, Request CERT (13):<= Recv SSL data, 9 bytes (0x9)0000: 0d 00 00 05 02 01 02 00 00 ………With this change:== Info: SSLv3, TLS handshake, Request CERT (13):<= Recv SSL data, 98 bytes (0x62)0000: 0d 00 00 5e 02 01 02 00 59 00 57 30 55 31 0b 30 …^….Y.W0U1.00010: 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 000020: 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 000030: CO NT EN TS RE MO VE D ON PU RP OS E 00 00 00 000040: 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 000050: 00 00 00 00 00 00 00 00 00 00 00 00 00 00 00 000060: 43 41 CAHope you'll consider a change like this inside vsftpd.

  33. 35
    February 1, 2012 at 4:11 pm

    Anything I bake, for the crock pot, and “baby eggs”(my kids love to make these, spray a bowl, break an egg inside, season it or scramble it with a fork, then pop it in the microwave for 30-60 seconds).

    beebefox@hotmail.com

  34. 36
    Colette colettedunfee@gmail.com
    February 1, 2012 at 4:31 pm

    I love using Pam in the morning when I'm making fried eggs for my family. Pam keeps the eggs from sticking and I can even flip them with the pan without a spatula. My kids think I'm a pro from the Food Network when I do it and it adds a little early morning entertainment. Thanks Pam!!!

  35. 37
    February 1, 2012 at 4:33 pm

    It's an absolute necessity for my “Ooey Gooey Bundt Cake” I'd end up throwing out the Bundt pan if I didn't.

  36. 38
    February 1, 2012 at 4:37 pm

  37. 39
    February 1, 2012 at 4:37 pm

    Use pam when I grill my buffalo chicken wraps!!

  38. 40
    February 1, 2012 at 4:39 pm

    I use Pam for making Brown Sugar Chicken!

  39. 41
    February 1, 2012 at 4:50 pm

    I use it all the time, but of course you have to have it for BROWNIES! mmmm 🙂

  40. 42
    Emily Wilson
    February 1, 2012 at 4:51 pm

    Pam is a must for my Chocolate Chocolate-chip Bundt cake. The cake always come out of the pan!!

    emily(dot)wilson(at)blanektisd(dot)net

  41. 43
    February 1, 2012 at 4:52 pm

    I use Pam when I bake cookies, cakes, or almost anything in the oven. I even spray it on my hands when I'm making artisan bread or spreading rice krispie treats in the pan.

  42. 44
    February 1, 2012 at 4:54 pm

    I use pam when I make lasagna.

    hewella1 at gmail dot com

  43. 45
    February 1, 2012 at 4:56 pm

    Use PAM all of the time, especially with biscuits and frozen pizzas, slide right off!

    Thanks!!

  44. 46
    February 1, 2012 at 5:04 pm

    I used PAM last night for my oven baked egg rolls!! My husband always jokes and asks if my mom's helping with dinner (her name is Pam)

  45. 47
    February 1, 2012 at 5:08 pm

    I use PAM for pretty much everything I bake, but my favorite is with Crispy Chicken Wontons. Instead of frying, you cover the baking sheet and then the wontons with PAM.

  46. 48
    Cheryl
    February 1, 2012 at 5:15 pm

    I make chicken taquitos and spay the tops with Pam, then sprinkle a little kosher salt before baking – out of this world with no added fat!

  47. 49
    February 1, 2012 at 5:17 pm

    My house runs on PAM! I made a blueberry snack cake last night – used some Pam to keep it from sticking to the pan and it came out great! thank you!

  48. 50
    February 1, 2012 at 5:18 pm

    I use PAM a lot!! But for cakes that you really want out of the pan in one piece you can't beat PAM. I also like to spray it on air popped pop corn and sprinkle on a little butter flavor or ranch powder for a healthy snack.

  49. 51
    February 1, 2012 at 5:19 pm

    We use it with everything, but it's a real lifesaver when I am making Sock it to Me Cake. It's a delicious cake but sticky as ever! PAM baking spray or PAM original help it to slide right out of the pan, unbroken!

  50. 52
    February 1, 2012 at 5:20 pm

    I use PAM for everything. My mom used it so I was taught that way! I also have an aunt named Pam. When we were little we thought it was so funny to say “get the Pam” when we were cooking something!

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>