Over the years, I have found one staple that I always have to have on hand in the pantry is non-stick spray.
I often find myself using non-stick spray when sauteing or frying certain dishes and baking.
But – one think I bet you would never use non-stick spray for is coating my Tupperware containers before adding tomato-based contents to the container. Yep, I do.
The reason why is simple. By spraying a light coat of non-stick spray to the container, it helps to prevent the staining of the plastic when storing tomato-based foods. Just be careful not to spray too much or you could make your food oily.
Recently, our friends at PAM put us up to the challenge to test out PAM against another brands non-stick spray.
I have to say I was quite up to the challenge as often I flock to no name non-stick spray when grocery shopping, which I find always leaves me food with a strange oily taste. Not only that I have found the no name non-stick spray leaves a bizarre oily film on my skillets and baking sheets even after washing with a good grease cutting dish detergent.
For the purpose of the challenge, I went out and picked up some new frying pans and baking sheets.
I did a simple test with scrambled eggs and found in the pan that I used the other brands non-stick spray in that the scrambled eggs seemed oily. The frying pan also wound up caked in remnants from the egg. The frying pan that I used PAM in left the food tasting wonderful and there was no need to scrub the pan clean, a simple wash with soapy water and all was good.
I then took it a step further and made my favourite Best Ever Vanilla Pudding Walnut and Chocolate Chip Cookies recipe. This recipe makes just over 4 dozen cookies, so I had to prepare 4 different baking sheets. Two I used the other brands non-stick spray, and on the other two I used PAM.
I found PAM sprayed evenly across the pans, but the other bands was blotchy. Some areas of the pan wound up being more oily than others.
In each case, the cookies baked well and were easy to remove from all pans.
That being said, I noticed the difference when taste testing the cookies. The ones that were cooked on the baking sheets sprayed in PAM did not feel or taste at all oily. The other cookies did.
So as you can see PAM held up better in each of my scenarios. It has now become a household brand that I won’t hesitate to pick up again.
Now for the best part, the Ultimate Vanilla Pudding Walnut and Chocolate Chip Cookies recipe.
If you love cookies with a bit of a crunch around the edges but a soft, chewy center you will love these.
Vanilla Pudding Walnut and Chocolate Chip Cookies Recipe
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 1 cup margarine or unsalted butter
- 1 package of vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2.25 cups all purpose flour
- 2 cups milk chocolate chips
- 1/3 cup chopped walnuts
- Preheat oven to 375F.
- In a large mixing bowl, add sugars and butter. Cream.
- Add eggs, vanilla pudding mix and vanilla extract to mixing bowl. Mix.
- Add flour and baking to bowl. Mix ingredients until well combined.
- Add walnuts and chocolates and fold ingredients into batter.
- Work batter into balls and drop on lightly greased baking sheets, leaving about 1.5 inches of space between each cookie.
- Bake for 10 minutes or until lightly golden brown.
Disclosure: This post has been sponsored. All opinions are those of my own.