Perhaps one of the most convenient items in the kitchen is cooking spray. They coat skillets and baking pans, with a perfectly even, never-too-thick layer of oil. With the help of cooking sprays, food doesn't stick, nor does it become overly greasy or soggy. But what's the issue with these cooking sprays? Unfortunately, there's usually more than oil in the can.
Here's what you're likely to see on the label:
Propellant is a big problem ingredient with cooking spray, which, unless you've done some research, probably tells you nothing. In aerosol-style spray cans, a propellant is needed to force the cooking oil out of the pressurized can through the tiny spray nozzle. Propellant is typically a tiny amount of butane, isobutane, or propane - these are colorless, odorless gases derived from petroleum. There are, thankfully, some brands, especially organic ones, that are now switching over to compressed air or carbon dioxide propellants as a safer alternative.
Extracted from soybean oil, this cooking spray is used as an emulsifier so that the ingredients don't separate. It's also what makes such cooking sprays nonstick. Adding to this, the overwhelming majority of soy is GMO.
So, with this in mind, what cooking sprays are safe to use?